THAI COCONUT CURRY FISH IN CREAMY FRAGRANT SAUCE

THAI COCONUT CURRY FISH IN CREAMY FRAGRANT SAUCE

Thai Coconut Curry Fish In Creamy Fragrant Sauce is a wonderfully aromatic dish that brings together the richness of coconut milk with the deep and spicy flavours of curry paste. The white fish fillet, whether snapper or cod, absorbs the creamy and flavourful sauce, resulting in a tender and perfectly seasoned bite. A touch of fish sauce enhances the umami profile, while garlic adds depth to the dish. This quick and easy recipe is perfect for a comforting yet light meal, making it an excellent choice for a busy weeknight or a casual lunch. Serve it with steamed jasmine rice, quinoa or sautéed greens to complete the meal. Thai Coconut Curry Fish In Creamy Fragrant Sauce is made with just a few ingredients, which deliver a beautifully balanced combination of spice, creaminess and subtle sweetness, capturing the essence of traditional Thai cuisine in a simple and home-cooked recipe.

RECIPE CATEGORY

Entrée, Dinner, Lunch

SERVING SIZE

1

CUISINE

Thai, Southeast Asian

PREPARATION/TECHNIQUES

Simmer, 5 ingredients or less

OCCASION/HOLIDAY

Family Reunion, Summer, Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Quick & Easy, Healthy, Dairy-Free, Wheat / Gluten-Free

DISH TYPE

Seafood Main

INGREDIENTS

The ingredients required for the preparation of Thai Coconut Curry Fish In Creamy Fragrant Sauce are listed below:

• 100 grams | 3.53 ounces | white fish fillet (snapper or cod)
• 50 milliliters | 1.69 fluid ounces | coconut milk
• 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon curry paste
• 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon fish sauce
• 1.5 grams | 0.05 ounces | ½ garlic clove, minced

FULL NUTRITIONAL INFORMATION

• Calories: 212 kilocalories
• Protein: 22.8 grams
• Carbohydrate: 2.5 grams
• Total sugars: 1.1 grams
• Fibre: 0.0 grams
• Fat: 11.1 grams
• Saturated fat: 9.1 grams
• Sodium: 463 milligrams
• Potassium: 335 milligrams
• Calcium: 16 milligrams
• Iron: 0.3 milligrams

PREPARATION

• Prepare The Fish: Pat the fish fillet dry with a paper towel to remove excess moisture.
• Heat The Pan: Place a small pan over medium flame and add a splash of oil if needed.
• Sauté The Garlic: Add the minced garlic and stir for about 30 seconds until fragrant.
• Add The Curry Paste: Stir in the curry paste and cook for another 30 seconds to release its flavours.
• Pour In The Coconut Milk: Slowly add the coconut milk, stirring to combine with the curry paste.
• Incorporate The Fish Sauce: Mix in the fish sauce to enhance the savoury depth of the dish.
• Cook The Fish: Gently place the fish fillet into the pan, spooning the sauce over the top.
• Simmer Until Done: Cover and cook for 4 to 5 minutes or until the fish flakes easily with a fork.
• Serve Immediately: Transfer the fish to a plate and drizzle with the rich coconut curry sauce.

PREPARATION TIME

2 minutes

COOKING TIME

7 minutes

TIPS

Here are some helpful tips for Thai Coconut Curry Fish In Creamy Fragrant Sauce:

• Choose Fresh Fish: Fresh, firm white fish works best for absorbing the flavours.
• Use Full-Fat Coconut Milk: It provides a richer, creamier texture compared to light coconut milk.
• Adjust Spice Level: Add more or less curry paste depending on your heat preference.
• Do Not Overcook The Fish: It should be tender and flaky, not dry or rubbery.

VARIATIONS

• Spicy Kick: Add sliced red chillies or a pinch of chilli flakes for a more spicy kick.
• Vegetable Addition: Include bell peppers, spinach or mushrooms for extra nutrition.
• Creamier Sauce: Stir in a tablespoon of coconut cream for a thicker texture.
• Soy-Free Alternative: Replace fish sauce with tamari or coconut aminos for a soy-free version.
• Lemongrass Infusion: Add a stalk of lemongrass while simmering for an authentic Thai aroma.
• Tamarind Twist: Add a splash of tamarind paste for a tangy and slightly sweet flavour.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat.
• Freezing: Freeze cooked fish in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead Tip: Prepare the sauce in advance and store it in the refrigerator for up to 3 days for quicker meal preparation.