Thai fish curry with hot green curry paste

When you’re in the mood for an exotic dish that is both healthy and indulgent, there’s nothing better than a Thai fish curry with hot green curry paste. This flavorful and aromatic dish brings the essence of Thai cuisine straight to your kitchen. Dive in, and let’s uncover the magic behind creating this culinary masterpiece that’s sure to make your taste buds dance!

Ingredients

• 2 fillets of white fish, like cod or haddock
• 2 tbsp hot green curry paste (30 ml)
• 1 can of coconut milk (14 oz or 400g)
• 1 red bell pepper, thinly sliced
• 1 small zucchini, sliced
• 3 kaffir lime leaves
• 1 stalk lemongrass, smashed
• 1 inch of ginger, grated (2.5 cm)
• 2 cloves of garlic, minced
• 2 tbsp fish sauce (30 ml)
• 1 tsp brown sugar (5 ml)
• 1 tbsp vegetable oil (15 ml)
• Fresh coriander leaves for garnish
• 1 lime, cut into wedges

Preparation and Cooking Time: 35 minutes

Serves: 2

Nutritional Facts (per serving)

• Calories: 430 kcal
• Protein: 32g
• Carbohydrates: 13g
• Dietary Fiber: 2g
• Sugars: 6g
• Fat: 28g
• Sodium: 890mg

Instructions

1. Begin by heating the vegetable oil in a large pan over medium heat.
2. Add the ginger and garlic to the pan, and sauté them briefly until aromatic.
3. Now, add the hot green curry paste. Sauté for about 2 minutes, stirring continuously.
4. Gently pour in the coconut milk, stirring to blend it with the curry paste.
5. Add the lemongrass, kaffir lime leaves, fish sauce, and brown sugar. Mix well.
6. Let the curry come to a gentle boil and then lower the heat.
7. Introduce the fish fillets, ensuring they’re submerged in the curry.
8. Add the sliced bell pepper and zucchini. Let everything simmer for about 12-15 minutes, or until the fish is cooked through.
9. Once done, discard the lemongrass and kaffir lime leaves.
10. Check for seasoning, and adjust if necessary.
11. Transfer the Thai fish curry with hot green curry paste into serving bowls and garnish with fresh coriander.
12. Serve with lime wedges on the side.

Tips

1. Always opt for fresh fish fillets for the best taste.
2. You can adjust the heat by using less or more of the green curry paste.
3. For an authentic touch, serve the curry with jasmine rice or rice noodles.
4. Make sure not to overcook the fish; it should be tender and flaky.

Serving Suggestions

• A bowl of steaming jasmine rice or flat rice noodles complements the Thai fish curry brilliantly.
• Fresh spring rolls or a Thai papaya salad would be excellent side dishes.
• To finish, a chilled glass of coconut water or a mango lassi could be a delightful beverage pairing.

There you have it – a culinary journey straight to the heart of Thailand without ever leaving your kitchen. The Thai fish curry with hot green curry paste is more than just a dish; it’s an experience, a flavor-packed adventure that speaks of the vibrancy of Thai cuisine. So, don your apron, embrace the chef in you, and let the magic of cooking transform your day. Remember, with AH7 by your side, every meal is a step closer to a healthier, fitter, and happier you. Let’s eat!

THAI FISH CURRY WITH HOT GREEN CURRY PASTE

When you’re in the mood for an exotic dish that is both healthy and indulgent, there’s nothing better than a Thai fish curry with hot green curry paste. This flavorful and aromatic dish brings the essence of Thai cuisine straight to your kitchen. Dive in, and let’s uncover the magic behind creating this culinary masterpiece that’s sure to make your taste buds dance!

5 from 1 vote

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Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

THAI FISH CURRY WITH HOT GREEN CURRY PASTE

Amount per Serving

Calories

430

% Daily Value*

Fat

 

28

g

43

%

Sodium

 

890

mg

39

%

Carbohydrates

 

13

g

4

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

32

g

64

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 fillets of white fish like cod or haddock
• 2 tbsp hot green curry paste 30 ml
• 1 can of coconut milk 14 oz or 400g
• 1 red bell pepper thinly sliced
• 1 small zucchini sliced
• 3 kaffir lime leaves
• 1 stalk lemongrass smashed
• 1 inch of ginger grated (2.5 cm)
• 2 cloves of garlic minced
• 2 tbsp fish sauce 30 ml
• 1 tsp brown sugar 5 ml
• 1 tbsp vegetable oil 15 ml
• Fresh coriander leaves for garnish
• 1 lime cut into wedges

Instructions

• Begin by heating the vegetable oil in a large pan over medium heat.
• Add the ginger and garlic to the pan, and sauté them briefly until aromatic.
• Now, add the hot green curry paste. Sauté for about 2 minutes, stirring continuously.
• Gently pour in the coconut milk, stirring to blend it with the curry paste.
• Add the lemongrass, kaffir lime leaves, fish sauce, and brown sugar. Mix well.
• Let the curry come to a gentle boil and then lower the heat.
• Introduce the fish fillets, ensuring they’re submerged in the curry.
• Add the sliced bell pepper and zucchini. Let everything simmer for about 12-15 minutes, or until the fish is cooked through.
• Once done, discard the lemongrass and kaffir lime leaves.
• Check for seasoning, and adjust if necessary.
• Transfer the Thai fish curry with hot green curry paste into serving bowls and garnish with fresh coriander.
• Serve with lime wedges on the side.

Notes

TIPS

1. Always opt for fresh fish fillets for the best taste.
2. You can adjust the heat by using less or more of the green curry paste.
3. For an authentic touch, serve the curry with jasmine rice or rice noodles.
4. Make sure not to overcook the fish; it should be tender and flaky.

SERVING SUGGESTIONS

• A bowl of steaming jasmine rice or flat rice noodles complements the Thai fish curry brilliantly.
• Fresh spring rolls or a Thai papaya salad would be excellent side dishes.
• To finish, a chilled glass of coconut water or a mango lassi could be a delightful beverage pairing.