Thai Fish Curry recipe includes optional vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot or wok. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work. You can make this dish using any fish.
This fish curry tastes so delectable that you won’t believe how fast and easy it is it’s ready in about 20 minutes. Fillets of fish (any type, fresh or frozen) are simmered in a rich THAI CURRY sauce.
Succulent fish fillets simmered in coconut milk with freshly made Thai green curry paste and aromatic spices. Lemon juice brings the tangy zing to this delicious fish recipe. Best served hot with steamed rice.
- 30 g fresh coriander stems and leaves (chopped)
- 100 ml good-quality coconut milk
- 1 green onion (sliced, including green stem)
- 33 g tomato
- 2 tbsp butter
- Two cm ginger (grated)
- 1 clove garlic and 1 bay leaf
- 10 ml of fish sauce
- 1 tsp regular chili powder
- Half teaspoon ground cumin and half teaspoon ground coriander
- 1-2 drops of erythritol
- ¼ teaspoon turmeric, ¼ teaspoon shrimp paste, and ¼ fresh red chile, minced
- 100 g fish (ANY)
- 2 tsp lemon juice
- First Gather all the ingredients.
- Place all of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well to form the curry sauce.
- If you can’t find shrimp paste, feel free to substitute 1 extra teaspoon of fish sauce.
- Add butter to the wok or large frying pan and then pour sauce and set over medium-high heat. Now add bay leaf and bring sauce to a gentle boil.
- Stir well.
- Reduce heat to medium-high or until the sauce is simmering nicely.
- Cover and cook for 6 to 8 minutes or until vegetables have softened.
- Gently stir in the fish and tomato. Continue simmering until fish is flaking and cooked to your liking.
- Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the wok. Sprinkle with coriander and garnish with lime or lemon wedges if desired.
- Serve and enjoy.
- Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 2 teaspoons of fresh lime juice or lemon juice.
Nutritional Value Per Serving:
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