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This Thai fish curry is the proper recipe if you’re after one thing fast, flavorful, and satisfying. In simply quarter-hour, you’ll have tender fish fillets simmered in a aromatic, creamy curry sauce made with purple curry paste and coconut cream. Serve with steamed white rice for the proper meal.
Simple Thai Fish Curry Recipe
This simple Thai fish curry recipe is a vibrant, flavorful dish that’s prepared very quickly. Tender fish fillets simmer in a wealthy, creamy curry sauce made with fragrant purple curry paste, velvety coconut cream, and a contact of lime juice. The mix of creamy, savory, and tangy flavors is totally irresistible. What units this recipe aside is the steadiness of daring spices and recent components, making a dish that’s each satisfying and filled with taste with out being overwhelming.
Serve it with steamed rice for a fast, satisfying meal filled with taste. Whether or not you’re in search of a easy weeknight dinner or craving a comforting, flavorful dish, this Thai purple curry fish is certain to change into a favourite in your recipe rotation. You’ll want to try my video information and ideas and methods beneath that can assist you excellent this dish each time!
Add This To Your Recipe Rotation
- A fast weeknight repair. This dish is ideal for these busy nights if you need one thing flavorful however don’t have a lot time. Prepared in simply quarter-hour, it’s a fast and straightforward choice for a scrumptious dinner if you want it quick.
- Mouthwatering Thai purple curry. The combo of purple curry paste, coconut cream, and a contact of lime juice provides this curry essentially the most wonderful steadiness of savory, tangy, and barely spicy flavors. It’s a dish that can go away you coming again for extra!
- Completely cooked fish that melts in your mouth. Fast-searing the fish first helps lock in all that moisture, and gently ending it within the curry retains the fillets tender, flaky, and by no means dry.
Elements You’ll Want
- White fish fillet – Go for purple snapper, cod, barramundi, or rockfish for the very best outcomes.
- Salt and pepper
- Cooking oil – Use vegetable or canola oil.
- Pink curry paste – I like to recommend Mae Ploy, Maesri, or Thai Kitchen.
- Pink bell pepper
- Hen broth – If you happen to don’t have it readily available, water works simply positive as an alternative.
- Coconut cream – I used coconut cream for a richer, creamier texture, however you possibly can simply swap it for coconut milk if that’s what you could have readily available.
- Fish sauce – I like to recommend utilizing Pink Boat Fish Sauce or Megachef Fish Sauce.
- Sugar
- Lime juice
- Cilantro leaves
Take a look at the recipe card on the backside of this submit for all of the ingredient particulars and precise measurements you’ll want.
Thai Curry Variations
Thai curries are available in every kind of daring, lovely flavors—every one with its personal persona. If you happen to loved this recipe, you’ll positively need to try these different tasty variations subsequent!
- Inexperienced Curry (Spicy & Herbaceous) – This one brings the warmth! Made with recent inexperienced chilies, lemongrass, and Thai basil, inexperienced curry is daring, punchy, and filled with that vibrant, fiery taste you’ll maintain craving.
- Yellow Curry (Delicate & Fragrant) – All the time successful! This golden curry will get its lovely shade and comfy, barely candy taste from turmeric and cumin—comforting, fragrant, and completely satisfying.
- Massaman Curry (Wealthy & Nutty) – Wealthy and filled with depth, this slow-cooked curry is impressed by Persian flavors, with heat notes of cinnamon, star anise, and a creamy roasted peanut base.
- Panang Curry (Creamy & Peanut-Ahead) – Creamy, cozy, and simply the correct quantity of delicate—this one’s thicker than purple curry with a wealthy, savory-sweet peanut twist that makes it additional satisfying.
- Pineapple Curry (Candy & Tangy) – A tropical favourite—candy, juicy pineapple provides a vivid distinction to the warmth, whereas coconut milk retains it creamy and light-weight.
- Zucchini Curry (Gentle & Comforting) – A veggie-packed twist with tender zucchini absorbing all of the curry flavors—paired with juicy rooster for a hearty, balanced meal that’s each satisfying and wholesome.
- Jungle Curry (No Coconut, All Warmth!) – A daring and spicy Thai curry—mild, brothy, and filled with recent herbs for a vibrant kick.
How To Make Thai Fish Curry
Begin by patting your fish fillets dry with a paper towel to take away any additional moisture. This helps them prepare dinner higher. Then, sprinkle salt and pepper on each side—don’t maintain again, that is the place the flavour begins!
Warmth up about 2 tablespoons of oil in a pan over medium-high warmth. As soon as it’s scorching, add your seasoned fish fillets. Sear them for about 1–2 minutes on either side till the floor is flippantly browned. You need the within to remain just a bit undercooked for now. As soon as that’s completed, take the fish out and set it apart.
In a pot, warmth up the remainder of the oil over medium warmth. As soon as it’s heat, toss within the curry paste and sauté it for a couple of minute till it begins smelling wonderful. Then, throw within the purple bell pepper and stir-fry for an additional minute, simply till it’s somewhat softened.
Now, pour within the rooster broth and provides every thing a great stir to scrape up all these tasty bits from the underside of the pot. Then, add within the coconut cream and stir all of it collectively till it’s good and clean. Let it come to a delicate boil—don’t rush it!
Subsequent, toss within the fish sauce, sugar, and lime juice. Give it a great stir to mix every thing. Style it and alter the seasoning for those who assume it wants somewhat extra salt, sweetness, or tang! Now, rigorously add the seared fish fillets again into the pot.
Let it come to a boil, and as soon as it’s effervescent, flip off the warmth. Prime it off with some freshly chopped cilantro for that burst of freshness, and it’s able to serve!
Secrets and techniques To The Finest Thai Fish Curry Each Time
- For the very best outcomes, I like to recommend utilizing purple snapper, cod, barramundi, or rockfish. These delicate, flaky white fish are excellent for curry, absorbing all these vibrant flavors whereas staying tender. Keep away from stronger-tasting fish like salmon, because it might overpower the delicate, delicate curry flavors.
- The key to getting the proper fish in curry is searing it excellent. You need to prepare dinner it sufficient to lock within the moisture and taste, however maintain the middle barely undercooked. That manner, when it simmers within the curry sauce, it’ll end cooking and keep good and tender, flaky, and filled with taste.
- For a wealthy, creamy curry, I all the time go for coconut cream—it makes the sauce tremendous clean. If you happen to can’t discover coconut cream, full-fat coconut milk works as an awesome substitute.
- If you happen to love a bit of warmth, go forward and add additional purple curry paste or throw in a recent chili. However for those who’re extra on the delicate facet, begin with somewhat and style as you go—you possibly can all the time add extra, however you possibly can’t take it out as soon as it’s in!
Incessantly Requested Questions
Sure. Thaw it in a single day within the fridge (don’t microwave it!) and ensure to pat it dry earlier than searing. This helps eliminate any additional moisture so your curry stays good and wealthy.
Sure. If you happen to go along with inexperienced curry paste, it’ll convey extra warmth and a recent, herbaceous vibe. Yellow curry paste, however, provides a milder, turmeric-forward taste. Simply needless to say inexperienced curry often requires a bit extra coconut milk to steadiness the spice, so alter accordingly.
The fish is finished when it flakes simply with a fork and turns opaque white all through. You may as well verify through the use of a thermometer—the inner temperature ought to attain 145°F (63°C).
Retailer any leftover curry in an hermetic container within the fridge for as much as 3 days. Simply be sure the fish is absolutely coated by the sauce to maintain it good and moist.
To reheat, gently heat the curry sauce over low warmth on the range. Add recent fish or seafood and prepare dinner till it’s heated by and flaky. If you happen to’re utilizing the microwave, warmth in brief bursts, stirring in between to maintain it from overheating.
The sauce freezes rather well (as much as 1 month), however the fish tends to get mushy. Freeze simply the sauce and add recent fish if you’re able to reheat. That manner, you get the proper texture each time!
This recipe is 345 energy per serving.
What To Serve With Thai Fish Curry
For a simple and healthful weeknight dinner, I like to recommend the next recipes:
I hope you get pleasure from this submit as a lot as I do. If you happen to strive my recipe, please go away a remark and contemplate giving it a 5-star score. For easier and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my e-newsletter and following me on Fb, Pinterest, and Instagram for brand spanking new updates.
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Pat dry the fish fillets with paper towels. Season each side with salt and pepper.
Warmth 2 tablespoons of oil in a pan over medium-high warmth. Add the seasoned fish fillets and sear till the floor is flippantly browned, about 1–2 minutes per facet. The fish ought to nonetheless be barely undercooked within the heart. Take away from the pan and put aside.
In a pot, warmth the remaining oil over medium warmth. Add the curry paste and sauté for about 1 minute, till aromatic. Add the purple bell pepper and stir-fry for an additional minute, till barely softened.
Pour within the rooster broth and stir to deglaze the pot. Add the coconut cream and stir till effectively mixed. Carry the combination to a delicate boil.
Add fish sauce, sugar, and lime juice. Stir to mix and alter seasoning to style. Gently add the seared fish fillets again into the pot and produce to a boil.
As soon as boiling, flip off the warmth and garnish with chopped cilantro earlier than serving.
- For the very best outcomes, I like to recommend utilizing purple snapper, cod, barramundi, or rockfish. These delicate, flaky white fish are excellent for curry, absorbing all these vibrant flavors whereas staying tender. Keep away from stronger-tasting fish like salmon, because it might overpower the delicate, delicate curry flavors.
- The key to getting the proper fish in curry is searing it excellent. You need to prepare dinner it sufficient to lock within the moisture and taste, however maintain the middle barely undercooked. That manner, when it simmers within the curry sauce, it’ll end cooking and keep good and tender, flaky, and filled with taste.
- For a wealthy, creamy curry, I all the time go for coconut cream—it makes the sauce tremendous clean. If you happen to can’t discover coconut cream, full-fat coconut milk works as an awesome substitute.
- If you happen to love a bit of warmth, go forward and add additional purple curry paste or throw in a recent chili. However for those who’re extra on the delicate facet, begin with somewhat and style as you go—you possibly can all the time add extra, however you possibly can’t take it out as soon as it’s in!
Serving: 3folks, Energy: 345kcal, Carbohydrates: 11g, Protein: 30g, Fats: 20g, Saturated Fats: 5g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 10g, Trans Fats: 0.1g, Ldl cholesterol: 67mg, Sodium: 606mg, Potassium: 611mg, Fiber: 1g, Sugar: 7g, Vitamin A: 3608IU, Vitamin C: 54mg, Calcium: 45mg, Iron: 2mg
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
