Easy Fish Curry with Coconut Milk
🇹🇠Thailand
Ingredients
- 3 tbsp coconut oil or vegetable oil
- 3 tbsp red curry paste
- Juice of 1 lime
- 1 (13.5 oz) can unsweetened coconut milk
- 1 tbsp plus 1 tsp sugar
- 1½ tsp kosher salt (Diamond Crystal) or 1 tsp Morton kosher salt
- 1 medium zucchini, halved lengthwise and cut into half-moons
- 1 medium red bell pepper, cut into 2" pieces
- 12 oz cherry tomatoes, halved
- 1½ lb skinless white fish fillets (such as cod), cut into 1" pieces
- Basil leaves, for serving
- Cooked rice, for serving
- Lime wedges, for serving
Steps
- Heat the oil in a large high-sided skillet over medium heat.
- Add red curry paste and cook, stirring constantly, until fragrant and starting to stick to the pan, about 30 seconds.
- Add lime juice, coconut milk, sugar, and salt; bring to a simmer.
- Add zucchini and red bell pepper; simmer until crisp-tender, 2-3 minutes.
- Mix in cherry tomatoes, then nestle fish pieces into the sauce.
- Simmer until fish is cooked through and flaky, about 5 minutes.
- Top with basil leaves and serve with rice and lime wedges.
Source: www.epicurious.com