This coconut milk curry sauce with garlic, ginger, and curry paste is creamy and flavourful. The ever so gently simmering of the fish keeps it tender and delicate.
1 ½ lb white fish
3 tablespoons red Thai curry paste (divided)
2 tablespoons coconut oil
½ medium onion, finely minced
2 tablespoons finely minced ginger
3 garlic cloves, finely minced
1 15-ounce can coconut milk
½ cup water
1 tablespoon fish sauce
1 tablespoon coconut or brown sugar (optional)
4 cups chopped vegetables of your choice (pictured are green beans, and red bell peppers)
Minced coriander and lime juice, to serve
1. Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
2. Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar (optional). Add the vegetables and bring the pan to a boil.
3. Reduce the heat to medium-low and add the fish. Cover the pan and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
Serve with a little minced coriander and a squeeze of lime juice.
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