Thai Green Curry Fish
This Thai Green Curry Fish recipe perfectly balances the vibrant flavors of Thai cuisine with the delicate taste of fish. Aromatic herbs, creamy coconut milk, and tender fish create a restaurant-quality meal.
Ingredients
- 1.5 lbs firm white fish fillets cod, halibut, or sea bass
- 2 tablespoons Thai green curry paste
- 2 14 oz cans coconut milk
- 2 kaffir lime leaves or 1 tablespoon lime zest
- 1 cup bamboo shoots sliced
- 1 cup Thai eggplants quartered
- 1 red bell pepper sliced
- 1 cup fresh basil leaves Thai basil preferred
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons neutral cooking oil
Instructions
- Cut the fish into 2-inch chunks and pat dry with paper towels. Season lightly with salt.
- Heat oil in a large wok or deep skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant.
- Pour in one can of coconut milk and stir until the oil starts to separate from the mixture (about 3-4 minutes).
- Add the remaining coconut milk, kaffir lime leaves, fish sauce, and palm sugar. Bring to a gentle simmer.
- Add the bamboo shoots, eggplants, and bell pepper. Cook for 5 minutes until vegetables start to soften.
- Gently slide the fish pieces into the curry. Simmer for 5-7 minutes until the fish is cooked through.
- Turn off the heat and stir in the fresh basil leaves.