Thai Fish Curry
This delicious Thai fish curry recipe is so full of flavor! The red curry paste and coconut milk form a perfect base for the fish and veggies.
Ingredients
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 pound mahi mahi (or other white fish)
- 2 cloves garlic, minced or grated
- 1-inch fresh ginger, minced or grated
- 1 shallot, sliced
- 2 medium zucchini, chopped into 1/2 inch pieces
- 1 red or orange bell pepper, chopped into 1/2 inch pieces
- 3 tablespoons Thai red curry paste
- 1 (14.5 ounces) can coconut milk
- 1 tablespoon lime juice
- 1 lime, sliced
- 1/2 cup chopped basil or other soft herbs (parsley, Thai basil, cilantro)
- Optional - serve with rice and top with sliced red chiles
Directions
- 1
Heat 1 tablespoon of olive oil in a shallow frying pan over medium heat. Pat the fish dry and sprinkle 1 teaspoon of salt and 1/2 teaspoon black pepper across the fish.
- 2
Cook the fish in the frying pan for 3 to 4 minutes on each side, until the fish gently flakes. Set the fish aside.
- 3
Meanwhile, heat the remaining tablespoon of olive oil in a dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the garlic, ginger, and shallot and sauté for 1 minute.
- 4
Add the zucchini and bell pepper and sauté for another 3 minutes.
- 5
Add in the red curry paste and stir continuously for 30 seconds, then pour in the coconut milk. Stir till the curry paste has dissolved.
- 6
Increase the heat and bring the mixture to a low boil, reduce the heat and allow to simmer for 10 minutes.
- 7
Turn off the heat and stir in the lime juice.
- 8
Flake the white fish apart into several large 2-inch pieces. Add the pieces to the curry and stir to combine. Top with fresh basil leaves and serve immediately.
- 9
Optional - serve with white or brown rice and top (if desired) with sliced chiles.