Thai Coconut Curry Fish

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Thai Coconut Curry Fish is a rich and aromatic dish from Thai cuisine that combines tender, flaky fish with a creamy coconut-based curry sauce infused with traditional Thai herbs and spices. It’s a perfect balance of spicy, sweet, savory, and tangy flavors, often served with steamed jasmine rice or rice noodles.

Key Ingredients:

  • Fish:
    Mild, firm white fish like cod, tilapia, snapper, or halibut is commonly used. These varieties absorb flavors well and stay intact during simmering.

  • Coconut Milk:
    The base of the curry. Full-fat coconut milk provides a creamy texture and sweet richness that balances the heat of Thai spices.

  • Curry Paste:
    Usually red or yellow Thai curry paste is used. These are made from blended ingredients like dried red chilies, garlic, lemongrass, galangal, kaffir lime peel, and shrimp paste, providing deep flavor and spice.

  • Aromatics & Herbs:
    Ingredients like garlic, ginger, shallots, Thai basil, cilantro, and kaffir lime leaves are key to giving the dish its signature aroma and taste.

  • Vegetables (optional):
    Often includes bell peppers, baby corn, zucchini, green beans, or eggplant to add texture and nutrition.

  • Fish Sauce & Lime Juice:
    Fish sauce adds saltiness and umami, while lime juice brings brightness and acidity to balance the richness of the coconut milk.

Preparation Steps:

  1. Sautéing Curry Paste:
    The curry paste is gently fried in oil to release its full aroma.

  2. Adding Coconut Milk:
    Coconut milk is stirred in gradually and simmered to form a smooth, creamy sauce.

  3. Cooking the Fish:
    Fish pieces are added to the sauce and simmered until tender and cooked through, typically 5–8 minutes depending on the size of the fillets.

  4. Finishing Touches:
    Fresh herbs, lime juice, and vegetables (if used) are added near the end to preserve their color and flavor.

Flavor Profile:

  • Spicy: From curry paste and chilies (can be adjusted for milder versions).

  • Creamy and Sweet: Due to coconut milk.

  • Savory/Umami: From fish sauce.

  • Bright and Zesty: Thanks to lime juice and fresh herbs.

Variations:

  • Green Curry Version: Use green curry paste for a spicier, more herbaceous variation.

  • Panang Curry Fish: A richer, slightly sweeter version using Panang curry paste and ground peanuts.

  • With Seafood Mix: Sometimes combined with shrimp, squid, or mussels.

  • Vegetarian Option: Replace fish with tofu or mushrooms and use vegetarian fish sauce alternatives.

Serving Suggestions:

  • Traditional Side: Steamed jasmine rice, sticky rice, or rice noodles.

  • Garnishes: Thai basil, chopped cilantro, lime wedges, and red chili slices.

  • Accompaniments: Thai cucumber salad, spring rolls, or papaya salad for a full Thai meal.

Health Benefits:

  • Rich in Omega-3: From fresh fish.

  • Antioxidants and anti-inflammatory: Thanks to ingredients like turmeric, ginger, and lemongrass.

  • Dairy-free and Gluten-free: Naturally suited for many dietary needs.

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