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Thai Fish Curry: A Spicy and Delicious Recipe

If you're a fan of Thai cuisine, you've probably tried or at least heard of Thai fish curry. This delicious dish is a staple in Thai food and is enjoyed by many around the world. It's a perfect combination of tender fish, aromatic spices, and creamy coconut milk.

A steaming pot of Thai fish curry simmering with coconut milk, lemongrass, and vibrant red chili peppers. Aromatic herbs and spices fill the air

Thai fish curry is a simple yet flavourful dish that can be made with a variety of fish and vegetables. The dish is typically made with a Thai red or green curry paste, which is a blend of lemongrass, galangal, kaffir lime leaves, garlic, and chillies. The paste is then cooked with coconut milk, fish, and vegetables to create a delicious and aromatic curry.

If you're looking to try your hand at making Thai fish curry, you'll be happy to know that it's a relatively easy dish to make. With a few simple ingredients and some basic cooking skills, you can create a delicious and authentic Thai dish in no time. In this article, we'll take a closer look at the ingredients and cooking instructions for making Thai fish curry, as well as answer some frequently asked questions about the dish.

Key Takeaways

  • Thai fish curry is a staple in Thai cuisine and is enjoyed by many around the world.
  • The dish is typically made with a Thai red or green curry paste, coconut milk, fish, and vegetables.
  • Thai fish curry is a relatively easy dish to make and can be customized to suit your taste preferences.

Ingredients and Substitutions

A pot simmering with coconut milk, red curry paste, fish, and Thai spices. Bowls of lime wedges, cilantro, and chili peppers nearby for garnish

Fish Varieties

When it comes to making Thai fish curry, there are many types of fish that you can use. White fish such as cod, halibut, haddock, and bass are all great options. Salmon, snapper, tilapia, sea bass, and mahi mahi are also good choices. Just make sure that the fish you choose is firm and will hold up well in the curry.

Curry Pastes and Spices

Curry paste is one of the key ingredients in Thai fish curry. You can use either red curry paste or green curry paste, depending on your preference. Red curry paste is made with dried red chilies, while green curry paste is made with fresh green chilies. Both pastes are flavoured with garlic, ginger, lemongrass, and other spices.

If you can't find curry paste, you can use a combination of turmeric, chili powder, cumin, and garam masala to create your own curry blend. This will give your curry a slightly different flavour, but it will still be delicious.

Vegetables and Extras

In addition to fish and curry paste, Thai fish curry typically includes a variety of vegetables and extras. Garlic, onion, and ginger are often used to add flavour to the curry. Basil, cilantro, and lime are used to add freshness and brightness.

Coconut milk is used to create a creamy base for the curry, while fish sauce adds a salty, savoury flavour. You can use coconut oil, olive oil, or vegetable oil to sauté the vegetables and fish.

When it comes to vegetables, red bell pepper, green beans, potatoes, carrot, cauliflower, broccoli, asparagus, snap peas, snow peas, zucchini, and bok choy are all great options. Kaffir lime leaves, Thai basil, lemongrass, and chilies can also be added for extra flavour.

Overall, the key to making a delicious Thai fish curry is to use fresh, high-quality ingredients and to balance the flavours of sweet, salty, sour, and spicy. With a little experimentation, you can create a curry that is perfectly suited to your taste buds.

Cooking Instructions

A pot simmers on a stove with aromatic spices and chunks of fish. A spoon stirs the rich, coconut milk-based curry. Vegetables and herbs wait nearby

Preparation Steps

Before you start cooking your Thai fish curry, make sure you have all the ingredients you need. Here is a list of what you will need:

  • 500g of white fish fillets
  • 1 tbsp of coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp of ginger, minced
  • 2 tbsp of Thai red curry paste
  • 1 can of coconut cream (400ml)
  • 2 tbsp of fish sauce
  • 1 tbsp of lime juice
  • Salt and pepper to taste
  • Jasmine rice or cauliflower rice to serve
  • Lime wedges to serve

Once you have all your ingredients, start by preparing your fish. Cut it into bite-sized pieces and set it aside. Then, chop your onion and mince your garlic and ginger.

Cooking Process

Heat up your coconut oil in a large pan over medium heat. Add your chopped onion, minced garlic, and ginger and sauté for a few minutes until they become fragrant. Then, add your Thai red curry paste and stir well to combine. Cook for another minute or so until the curry paste is fragrant.

Next, add your can of coconut cream, fish sauce, and lime juice to the pan and stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until the sauce thickens slightly.

Once the sauce has thickened, add your fish to the pan and stir well to coat it in the sauce. Cook for about 5-7 minutes until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it will become tough and rubbery.

Serving Suggestions

Once your Thai fish curry is cooked, it's time to serve it up! You can serve it with jasmine rice or cauliflower rice, depending on your preference. Garnish with lime wedges and fresh coriander if desired.

If you prefer your curry less spicy, you can adjust the amount of Thai red curry paste you use. You can also add more or less fish sauce to taste.

This recipe serves four people, so it's perfect for a family dinner or a dinner party with friends. If you have any leftovers, you can store them in the fridge for up to three days.

Enjoy your delicious Thai coconut fish curry and don't forget to share your creations on Instagram, Facebook, or Pinterest!

Frequently Asked Questions

A steaming pot of fragrant Thai fish curry simmers on a stove, surrounded by vibrant ingredients like lemongrass, coconut milk, and fresh herbs

What's the ideal type of fish to use in a Thai curry?

The ideal type of fish to use in a Thai curry is a firm white fish such as cod, haddock, or halibut. These fish hold up well in the curry and don't fall apart easily.

How do I make a traditional Thai fish curry?

To make a traditional Thai fish curry, you'll need to start by making a curry paste. This involves blending together ingredients such as lemongrass, galangal, garlic, shallots, coriander, cumin, and chillies. Once you have your curry paste, you can then fry it in a pan with some oil before adding coconut milk, fish sauce, and palm sugar. Finally, add your fish and any vegetables you like, and simmer until the fish is cooked through.

Can you recommend a good Thai green fish curry recipe?

Sure, one great recipe for Thai green fish curry is to use green curry paste, coconut milk, fish sauce, palm sugar, and lime juice for the base. Add your fish and any vegetables you like, and simmer until cooked through. Serve with rice and garnish with fresh coriander.

What's the secret to a rich and creamy coconut milk base for fish curry?

The secret to a rich and creamy coconut milk base for fish curry is to use full-fat coconut milk and to avoid boiling it. Boiling coconut milk can cause it to separate and become thin. Instead, gently simmer the coconut milk with your curry paste and other ingredients until it thickens and becomes creamy.

What are the main differences between red, green, and yellow Thai curries?

The main differences between red, green, and yellow Thai curries are the types of chillies used and the other ingredients in the curry paste. Red curry paste is made with dried red chillies, while green curry paste is made with fresh green chillies. Yellow curry paste is made with turmeric and is milder than red or green curry paste.

What sides pair well with a spicy Thai fish curry?

Some great sides to pair with a spicy Thai fish curry include steamed rice, naan bread, or roti. You can also serve some fresh vegetables such as cucumber and carrot sticks, or a simple green salad to balance out the heat of the curry.