Thai Coconut Fish Curry
Aromatic coconut curry with fish, made from red curry paste, coconut milk, and lime. Simmered with fresh vegetables until the fish flakes and sauce is thick.
Ingredients
Method
Cut fish into 1.5-inch chunks; slice red onion into thin wedges; cut bell pepper into 1-inch pieces; halve and slice zucchini crosswise 0.5 inches thick. Chop cilantro and juice lime.
Heat coconut oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
Add red curry paste and stir constantly for 1–2 minutes until fragrant and slightly darkened.
Pour in coconut milk and stir well to combine with curry paste. Bring to a gentle simmer, stirring occasionally, about 2 minutes.
Add fish sauce, lime juice, and sugar; stir until sugar dissolves.
Add red onion and bell pepper; simmer for 4 minutes, stirring gently.
Slide fish chunks into the curry and add zucchini. Simmer for 6–8 minutes, stirring occasionally, until fish flakes easily with a fork and zucchini is tender-crisp.
Divide curry into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →