Hey friends!
Welcome back to my cozy little corner of the internet, where we make healthy and delicious meals without sacrificing taste! Today, I’m bringing a bit of Thailand to your kitchen with my Thai Red Fish Curry recipe. This dish is bursting with vibrant flavors, and believe me, it’s easier to whip up than you might think. Plus, it’s perfect for those busy weeknights when you want something hardy yet wholesome on the table.
### Why You’ll Love This Recipe
– **Quick and Easy:** From start to finish, this dish comes together in under 30 minutes.
– **Flavor-Packed:** The combination of creamy coconut milk, spicy red curry paste, and fresh herbs makes for a mouthwatering symphony of flavors.
– **Healthy:** Fish is a great source of high-quality protein and omega-3 fatty acids, and the added vegetables give you a nice nutrient boost.
### Ingredients
– 2 tbsp red curry paste (adjust to taste)
– 1 can (14 oz) coconut milk (full fat for the best creaminess)
– 1 lb white fish fillets (I used tilapia, but feel free to use any firm white fish like cod or halibut)
– 1 red bell pepper, sliced thin
– 1 cup baby spinach
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp fresh lime juice
– 1/4 cup fresh basil leaves, chopped (Thai basil if you can find it)
– 1/4 cup cilantro leaves, chopped
– Steamed jasmine rice, to serve
### Instructions
#### Step 1: Get the Fish Ready
First things first, pat your fish fillets dry with a paper towel and cut them into bite-sized pieces. Season lightly with a pinch of salt and set aside.
#### Step 2: Start the Curry Base
In a large pan or wok, heat a tablespoon of oil over medium heat. Add the red curry paste and stir-fry for about 2 minutes, or until you can smell all those lovely spices waking up. (Pro tip: Be careful! Curry paste can be potent, so stand back as you add it in.)
#### Step 3: Add the Coconut Milk
Pour in the coconut milk, stirring to combine with the curry paste. Let it simmer for a few minutes. This is where the magic starts to happen, friends! The sauce will begin to thicken and develop a beautiful aroma.
#### Step 4: Add the Veggies
Toss in your sliced bell pepper and let it cook for about 4-5 minutes, just until it starts to get tender. Then, throw in the baby spinach and stir until it wilts.
#### Step 5: Introduce the Fish
Gently add your fish pieces to the pan, making sure they are submerged in the curry. Let them cook for about 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
#### Step 6: Season to Perfection
Add fish sauce, brown sugar, and lime juice. Stir well. Taste and adjust the seasonings if needed. More fish sauce for saltiness, more sugar for sweetness, or more lime juice for acidity!
#### Step 7: Garnish and Serve
Finally, sprinkle the chopped basil and cilantro over the curry. Give it one last stir, then serve your delicious Thai Red Fish Curry over a bed of steamed jasmine rice. Don’t forget to have some extra lime wedges on hand for that extra zing!
### Helpful Tips:
– **Customize Spice Level:** If you’re spice-sensitive, start with less red curry paste. You can always add more if you want to kick it up a notch.
– **Fish Choice:** Use any firm white fish you like. Even shrimp would be fantastic in this curry.
– **Vegetables Galore:** Feel free to add other veggies you have on hand, like zucchini, green beans, or carrots. It’s a great way to use up your produce.
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And there you have it, folks! A delectable Thai Red Fish Curry that brings a taste of Thailand right to your home. It’s creamy, spicy, tangy, and absolutely delicious. If you try this recipe, please let me know how it turns out in the comments below. I love hearing from you and seeing your creations!
Happy cooking, and enjoy every bite!
xx,
[Your Name]