Easy Thai Fish Curry
This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. Includes vegetables for a healthy one-pot dish. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. A nice dish any time of year, but particularly warming during cool weather. And it's ready in just 20 minutes. Mmmmm...!
Prep Time: 10 minutes
Cook Time: 10 minutes
3-4 fillets of fresh or frozen fish - any type (feeds 2-3 hungry people) - thaw if using frozen
handful of fresh mushrooms (button, shiitake, or other type), sliced
1 red pepper, de-seeded and cut into small pieces
1 medium tomato, cut into small pieces
handful of fresh basil
handful of fresh coriander
fresh lime or lemon wedges for garnish
RICH THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped (simply chop off the bottom half of a bundle of fresh coriander)
1 can good-quality coconut milk
4 spring onions (or scallions), sliced (including green stem)
1 thumb-size piece galangal or ginger, sliced
4 cloves garlic
1+1/2 Tbsp. fish sauce (may need more to taste)
1 Tbsp. chilli powder
2 tsp. ground cumin
2 tsp. dried ground coriander
2 tsp. brown sugar (may need more to taste)
2-3 kaffir lime leaves, fresh or frozen (available at Asian stores, usually in the freezer)
1/2 tsp. turmeric
optional: 1 tsp. shrimp paste (this gives it extra flavor - available by the jar at Asian stores)
optional: 1-2 fresh red or green chillies, sliced (omit if you prefer a milder curry)
First, make the curry sauce. Place all curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
Pour the sauce into a wok (or large frying pan) and place over medium to high heat. Bring to a boil.
Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
Remove cover and stir. Add the tomatoes and continue simmering (covered) for another 2-3 minutes.
Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) if not salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
Slide fish with curry sauce and vegetables onto a serving platter. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!