Description
A comforting and vibrant dish combining white fish with creamy coconut milk and aromatic Thai red curry paste, perfect for weeknight dinners.
Ingredients
- White fish fillets (like cod or tilapia)
- Thai red curry paste
- Coconut milk
- Fish sauce
- Vegetable broth
- Lime juice
- Fresh cilantro
- Salt and pepper
Instructions
- Combine the Thai red curry paste, coconut milk, fish sauce, and vegetable broth in a large pot. Bring to a gentle simmer over medium heat.
- Carefully add the white fish fillets to the pot. Cook for about 8-10 minutes or until the fish is opaque and flakes easily with a fork.
- Stir in fresh lime juice and season with salt and pepper to taste.
- Ladle the poached fish and curry broth into bowls, garnished with fresh cilantro.
Notes
Serve over jasmine rice or with naan bread. Ideal for leftovers stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg