Description
A fragrant and creamy Thai-inspired red curry featuring tender white fish and rich coconut milk. Perfectly balanced with lime and fish sauce for an authentic taste.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, halibut, or tilapia), cut into chunks
- 3 tbsp Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, thinly sliced
- 1 tbsp fresh lime juice
- 1/4 cup fresh basil leaves, torn
- 1 tbsp vegetable oil
Instructions
- Heat oil in a large pan over medium heat and sauté red curry paste for 2 minutes until fragrant.
- Stir in coconut milk until smooth and bring to a gentle simmer.
- Add fish sauce and brown sugar, stirring until dissolved.
- Add sliced red bell peppers and simmer for 3-4 minutes until tender-crisp.
- Gently add fish chunks to the pan and simmer for 5-7 minutes until fish is opaque and flakes easily.
- Remove from heat and stir in lime juice and fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai