Spicy Thai Fish Curry

Ingredients

• 500g (1.1 lb) fresh fish fillets, such as snapper or cod 500g (1.1 lb) fresh fish fillets, such as snapper or cod
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 2 kaffir lime leaves, torn 2 kaffir lime leaves, torn
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until fragrant.
3. 3.
   Add the red bell pepper and zucchini to the pan and cook for a few minutes until slightly softened.
4. 4.
   In a separate bowl, mix together the coconut milk, fish sauce, palm sugar, and torn kaffir lime leaves.
5. 5.
   Pour the coconut milk mixture into the pan with the vegetables and bring to a simmer.
6. 6.
   Gently place the fish fillets into the pan, ensuring they are submerged in the curry sauce.
7. 7.
   Cover the pan and let the fish cook for about 8-10 minutes, or until it is cooked through and flakes easily with a fork.
8. 8.
   Stir in the lime juice and garnish with fresh cilantro.
9. 9.
   Serve the Spicy Thai Fish Curry hot with steamed rice.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before cooking to prevent excess moisture in the curry.

Tips & Tricks

• For an extra kick of heat, add a few slices of Thai bird's eye chili to the curry.
• Adjust the spiciness of the curry by adding more or less red chilies in the curry paste.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Feel free to add other vegetables of your choice, such as bamboo shoots or eggplant, to the curry for added variety.
• Serve the Spicy Thai Fish Curry with a side of fresh lime wedges for an additional burst of citrus flavor.

Serving advice

Serve the Spicy Thai Fish Curry hot over steamed jasmine rice. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Present the Spicy Thai Fish Curry in a vibrant bowl, allowing the rich red color of the curry to shine through. Garnish with a sprig of fresh cilantro and a lime wedge for an appealing visual touch.