Fish Filet In Thai Coconut Curry Sauce Recipes

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

THAI FISH CURRY

Steps:

• Gather the curry sauce ingredients.
• Place all ​of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well until a thick sauce forms.
• Gather the curry ingredients, as well as the curry sauce.
• Pour the sauce into a wok or large frying pan and set over medium-high heat. If using makrut lime leaves, add them now. Bring the sauce to a gentle boil.
• Add the mushrooms and green beans and stir well. Reduce the heat to medium and bring the sauce to a simmer. Cover and cook for 6 to 8 minutes or until the vegetables have softened.
• Gently stir in the fish and tomato. Cover and continue simmering for another 2 to 3 minutes or until the fish is flaking and cooked to your liking.
• Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour, add a little more sugar; if too salty or sweet, add the fresh lime juice or lemon juice.
• Spoon the curry into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.