Thaifishcurry Recipes

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THAI FISH CURRY



Thai Fish Curry image

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!

Provided by Kristen Stevens

Categories     Curry

Time 25m

Number Of Ingredients 12

1 ½ lb white fish
3 tablespoons red Thai curry paste (divided)
2 tablespoons coconut oil
½ medium onion (finely minced)
2 tablespoons finely minced ginger
3 cloves garlic (finely minced)
15 ounce can coconut milk
½ cup water
1 tablespoon fish sauce
1 tablespoon coconut or brown sugar
4 cups chopped veggies (pictured are green beans, carrots, and red bell peppers)
Minced cilantro and lime juice (to serve)

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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g

GREEN THAI FISH CURRY



Green Thai fish curry image

Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste, ready in just 10 minutes

Provided by Adam Bush

Categories     Dinner

Time 10m

Yield Serves 2

Number Of Ingredients 8

2 tbsp Thai green curry paste
400g tin coconut milk
200g sugar snap peas
400g skinless fish fillet, (use white fish or salmon or trout or a mixture) cut into biggish pieces
to season fish sauce
1 red chilli, finely sliced
a handful coriander leaves, chopped
rice, to serve

Steps:

  • Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.
  • Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.

Nutrition Facts : Calories 586 calories, Fat 39 grams fat, Carbohydrate 17 grams carbohydrates, Protein 41.4 grams protein, Sodium 1 milligram of sodium

THAI FISH CURRY



Thai Fish Curry image

Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.

Provided by PalatablePastime

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

1 medium onion, cut into slivers
1 red bell pepper, cut into thin strips,strips halved
3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional)
1 tablespoon oil
1 tablespoon red curry paste
4 cloves garlic, minced
10 -12 kaffir lime leaves
1 teaspoon galanga powder
1 cup vegetable broth
1/2 cup sake or 1/2 cup dry white wine
2 tablespoons shrimp sauce (fish sauce ok substitution)
1 (13 1/2 ounce) can coconut milk (I used lite)
1 stalk lemongrass, white part only,flattened with cleaver and sliced
1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions)
3 roma tomatoes, peeled and quartered
4 tablespoons cornstarch
1/4 cup water
1/4 cup chopped fresh cilantro
1 lime, juice of

Steps:

  • Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
  • Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
  • Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
  • Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
  • Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
  • Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
  • Serve with steamed jasmine rice, if desired.

Nutrition Facts : Calories 410.2, Fat 25.8, SaturatedFat 19, Cholesterol 28.3, Sodium 40.4, Carbohydrate 19.6, Fiber 1.9, Sugar 3.9, Protein 19.8

EASY FROM SCRATCH THAI YELLOW CURRY WITH FISH



Easy From Scratch Thai Yellow Curry With Fish image

No bland flavours over here! This Yellow Thai Fish Curry is simple, delicious and speedy too! This is my Easy From Scratch Thai Yellow Curry With Fish.

Provided by Nicky Corbishley

Categories     Dinner

Time 20m

Number Of Ingredients 24

1 regular onion (peeled and chopped)
1-2 medium red chillies (chopped (or more if you like it really hot))
2 tsp finely chopped fresh ginger ((or 1 tsp minced ginger))
2 cloves of garlic (peeled and chopped)
1 lemongrass stalk (outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste))
1 heaped tbsp fresh coriander (cilantro) stalks (you can use the leaves for garnish later)
1 1/2 tsp turmeric
1 tsp tamarind paste (usually gluten free, but best to check)
½ tsp cumin
½ tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp olive oil
3 haddock or cod fillets (weighing approx 150g/5oz each) (sliced in half)
100 g kale (chopped)
400 ml can full-fat coconut milk
240 ml fish stock or chicken stock (Use a gluten free brand - Knorr to a GF version)
2 tsp fish sauce (usually gluten free, but best to check)
2 tsp brown sugar
1 tbsp lime juice
1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water (optional))
Boiled rice
1 red chilli (finely sliced)

Steps:

  • Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
  • Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
  • Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
  • Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
  • Add the kale and stir through for 1-2 minutes until wilted.
  • If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
  • Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).

Nutrition Facts : Calories 406 kcal, Carbohydrate 16 g, Protein 22 g, Fat 29 g, SaturatedFat 20 g, Cholesterol 60 mg, Sodium 1033 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

THAI FISH CURRY



Thai Fish Curry image

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.

Provided by Sylvia Fountaine | Feasting at Home

Categories     Main

Time 40m

Number Of Ingredients 21

1 - 1 1/2 pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best)
½ teaspoon salt
one lime- zest and juice
2-3 tablespoons coconut or olive oil
2 large shallots or 1 small onion- finely diced ( red, white or yellow)
4-6 garlic cloves
1- 2 fresh hot chilies- finely diced ( jalapeno, serrano, red chili)
3 tablespoons lemongrass, very finely chopped
2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
1 teaspoon fresh ginger, grated
1-3 tablespoons Thai Curry Paste (optional) red, green, or yellow
2 cups chicken or fish stock
8 kaffir lime leaves
1/2 teaspoon salt
2 cups carrots, diced (or sub potatoes)
1 red bell pepper, diced
1 14-ounce can coconut milk ( liquid and solids)
1 tablespoon fish sauce
squeeze of lime
2 cups green beans, or asparagus, snap peas or snow peas
½ cup chopped basil, (Thai basil is great!) cilantro, scallions

Steps:

  • Cut the fish into large 2-inch chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
  • In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Grate the ginger and turmeric and add the Thai Curry paste if using, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.
  • Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.
  • Taste it- coconut broth should be salty, lime-y and a little spicy- and adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste, be bold here -keeping in mind all the flavors will mellow out with the addition of the fish, veggies and with it being served over rice.
  • Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, or turning the fish over after the bottom half is cooked and becomes opaque, about 3 -4 minutes. You can also place this in a warm 350F oven to fish cooking.
  • Garnish with basil or Thai basil, or cilantro and lime wedges.
  • Serve over rice or cauliflower rice.

Nutrition Facts : ServingSize 1 ½ lbs halibut- Not including rice, Calories 371 calories, Sugar 5.6 g, Sodium 1074.3 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 3.4 g, Protein 26.6 g, Cholesterol 56.3 mg

THAI FISH CURRY



Thai Fish Curry image

In this fish curry recipe, fillets are simmered with fresh vegetables and herbs in a rich, homemade Thai curry sauce for a delicious meal.

Provided by Darlene Schmidt

Categories     Entree     Dinner

Time 20m

Yield 4

Number Of Ingredients 25

Curry Sauce:
1/2 cup chopped fresh cilantro stems and leaves
1 13.5 ounce can coconut milk
4 green onions, sliced, including green stems
1 thumb-sized piece galangal or ginger, grated
4 cloves garlic
2 tablespoons fish sauce
1 tablespoon regular chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons brown sugar (or more to taste)
1/2 teaspoon turmeric
1 teaspoon shrimp paste
1 fresh red chile, minced
Other Ingredients:
2 to 3 makrut lime leaves, left whole
Handful of fresh mushrooms, sliced (optional)
1 cup green beans , sliced (optional)
3 to 4 fillets or steaks of fish, any type such as salmon, halibut, red snapper, cut into 1 inch cubes
1 medium tomato, cut into small pieces
1 to 2 tablespoons of fresh lime juice or lemon juice, to taste
For Serving:
Handful of fresh cilantro leaves
Lemon wedges or lime wedges for garnish (optional)
Thai jasmine rice

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.

Nutrition Facts : Calories 533 kcal, Carbohydrate 37 g, Cholesterol 152 mg, Fiber 4 g, Protein 45 g, SaturatedFat 19 g, Sodium 1094 mg, Sugar 5 g, Fat 24 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g

THAI FISH CURRY



Thai Fish Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces
2 tablespoons Thai green curry paste
Finely grated zest of 1 lime
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
1 jalapeno pepper, thinly sliced (remove seeds for less heat)
Kosher salt
1 20-ounce package cubed peeled butternut squash (about 4 cups)
1 cup light coconut milk (about half of a 14-ounce can)
1 cup chopped fresh cilantro
3 cups cooked rice

Steps:

  • Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
  • Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
  • Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno.

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