Description
This Thai fish curry comes together fast with coconut milk, red curry paste, and whatever fish you have on hand. Simple technique, impressive results.
Ingredients
3 tablespoons red Thai curry paste
1 can full fat coconut milk, divided
1 cup fresh or frozen green beans, cut into bite-sized pieces
2 carrots, halved and sliced
1 medium onion, sliced
1/2 red bell pepper, sliced into 1-inch pieces
2 teaspoons fish sauce
Juice of 1/2 lime, plus wedges for serving
1 tablespoon brown sugar
1 pound fresh salmon, cut into 10-12 pieces
1/4 cup fresh basil, diced (Thai, if you can find it!)
1/4 cup cilantro leaves
Instructions
- To begin, open your can of coconut milk and remove 3 tablespoons of the thick coconut cream at the top of the can. Add to a large skillet over medium high heat, cook for 1-2 minutes until the cream is sizzling and thick. Next, add 3 tablespoons of red Thai curry paste to the pan and stir to combine the mixture well. Continue cooking the mixture until it is sputtering and thick, about 2 minutes.
- Add the remaining coconut milk, onion and carrots to the pan. Stir to combine. Cook for 3-4 minutes until the veggies are softened. Add salmon pieces, bell pepper, green beans, fish sauce and brown sugar. Stir to combine and lower heat to medium. Cook for 5-8 minutes, until vegetables are still crispy, but cooked and salmon is cooked to your desired temp. Taste and adjust seasoning.
- Serve salmon curry with jasmine rice and lime wedges. Top with fresh basil, cilantro and diced red chilis.
Notes
Don't shake the coconut milk can! You need that thick coconut cream layer on top to fry the curry paste. Open carefully and scoop out 3 tablespoons of cream first, then add the rest later.
Fish options: Salmon, steelhead trout, mahi mahi, barramundi, and ling cod are all firm enough to handle stirring. If using flakier fish like cod, haddock, tilapia, or hake, add them in the last 5 minutes and stir gently only once or twice to prevent breaking apart.
Doneness: Cook fish to 140°F internal temp (or 130-135°F if you prefer salmon medium-rare).
Blooming the curry paste: Cooking the paste in hot coconut cream for 2 full minutes before adding liquid intensifies the flavor dramatically - don't skip this step or rush it. (Advice from chef Jet Tila and works every time!)
Vegetable swaps: Bell peppers, green beans, carrots, and onions are my favorites, but snow peas, bok choy, baby corn or broccoli all work. Add heartier vegetables (broccoli) with the carrots. Add delicate ones (bok choy, snow peas) with the fish.
- Prep Time: 15
- Cook Time: 15
- Category: lunch, dinner
- Method: stovetop
- Cuisine: Thai