Thai Red Curry Fish Recipe

Ingredients

• 3 tablespoons oil
• 1.1 lb fish fillets (cut into large pieces; pangasius, cod, halibut, tilapia, or sea bass)
• 2 tbsp red curry paste
• 2 cups coconut milk (divided)
• 3 kaffir lime leaves (stems removed, thinly sliced)
• 2 chilies (sliced; adjust to your preferred spice level)
• 1 tbsp palm sugar
• 2 tbsp fish sauce

Instructions

1. 1

   Cook the fish: Heat the oil in a large skillet over medium heat. Cook the fish fillets for 2–3 minutes per side, or until just cooked through. Transfer to a serving dish and set aside.

2. 2

   Cook the curry paste: In a saucepan, pour in half of the coconut milk and simmer over medium heat for 3–5 minutes, stirring occasionally, until slightly thickened. Stir in the red curry paste and cook for 1–2 minutes until fragrant.

3. 3

   Make the curry sauce: Add the remaining coconut milk, fish sauce, and palm sugar. Stir until the palm sugar dissolves and bring to a gentle simmer.

4. 4

   Finish the curry: Stir in the kaffir lime leaves and sliced chilies. Simmer for about 30 seconds until fragrant.

5. 5

   Serve: Spoon the hot curry sauce over the cooked fish and serve immediately with steamed jasmine rice.