Thai Fish Curry
- Yield 4
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Thai Fish Curry is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 carrot, thinly sliced
- 4 large cloves garlic
- 2 to 3 tablespoons Thai yellow curry paste
- 1 tablespoon grated or minced fresh ginger
- 1 (15-ounce) can full-fat coconut milk
- 1 tablespoon coconut sugar (or brown sugar)
- 2 teaspoons fish sauce (optional)
- 2 cups broccolini florets
- 4 large cod filets (about 6 ounces each)
- 1 large lime, juiced
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, chopped scallions and extra lime wedges
- 4 cups cooked rice, for serving
Method
Sauté the veggies. Warm the oil in a large nonstick sauté pan over a medium burner. Tip in the onion and sauté, stirring occasionally, for 5 minutes. Tip in the carrot, garlic, curry paste (however much you prefer), ginger, and sauté, stirring frequently, for 2 minutes. Tip in the coconut milk, coconut sugar, fish sauce and stir to combine. Continue cooking until the sauce nearly reaches a let it bubble gently, then reduce heat to medium.
Leave the fish. Tip in the broccolini and toss briefly in the sauce. Nestle the cod filets in with the broccolini and spoon a bit of the sauce over the filets. Lid the pan with a lid and cook for 4 to 5 minutes, or until the fish flakes easily with a fork. Cooking time will depend on the size/thickness of the filets.
Finish. Spoon the lime juice evenly over the pan and season with a few twists of black pepper. Taste the sauce and add extra salt, pepper and/or lime juice if needed.
Plate Plate warm over rice, garnished with lots of cilantro, scallions and extra lime wedges for squeezing. Enjoy!
