Description
This Delicious Thai Red Curry Poached Fish recipe features tender white fish fillets gently cooked in a flavorful, aromatic Thai red curry broth made with coconut milk, lime juice, and fresh herbs. Perfect for cozy nights, this dish combines savory, spicy, and tangy elements to create a comforting yet exotic meal that pairs beautifully with steamed rice.
Ingredients
Scale
Fish and Seasoning
- 4 fillets White Fish (Cod, tilapia, seabass, or halibut can be used)
- Salt (Season to taste)
Curry Base
- 2 tbsp Neutral Oil (Olive oil or coconut oil can be good substitutes)
- 1 medium White Onion (Chopped)
- 3 cloves Garlic (Minced)
- 1 tbsp Ginger (Grated fresh ginger)
- 3 tbsp Thai Red Curry Paste (Homemade for a fresher taste if possible)
- 1 can Coconut Milk (Full-fat recommended)
- 1 cup Chicken or Seafood Broth (Vegetable broth for a vegetarian variant)
- 1 tbsp Fish Sauce (Essential for authentic flavor)
- 1 tbsp Granulated Sugar (Can substitute with brown sugar or coconut sugar)
- 2 tbsp Lime Juice (Fresh is best; lemon juice can be a substitute)
Garnishes
- Chilis (Fresh for a spicy kick)
- Cilantro (For a refreshing touch)
Instructions
- Preparation Steps: Gather and prepare all ingredients by chopping the onion, mincing the garlic, grating the ginger, and seasoning the fish fillets with salt. This ensures smooth workflow during cooking.
- Season the Fish: Pat the fish fillets dry with a paper towel to remove excess moisture, then season generously with salt to enhance the flavor of the fish.
- Sauté Aromatics: Heat neutral oil in a shallow pan over medium heat. Add the chopped onion, minced garlic, and grated ginger to the pan. Cook, stirring occasionally, until the onion turns translucent and the mixture is fragrant, about 3-5 minutes.
- Add Curry Paste: Stir in the Thai red curry paste and cook for about one more minute to release its aroma and deepen the flavor of the base.
- Make the Broth: Pour in the coconut milk and chicken or seafood broth slowly while stirring to combine all ingredients smoothly. Add the fish sauce, granulated sugar, and lime juice. Bring the mixture to a gentle simmer and let it cook for around 5 minutes to blend the flavors.
- Poach the Fish: Carefully slide the prepared fish fillets into the simmering broth. Reduce heat to maintain a gentle simmer, cover the pan with a lid, and poach the fish for 7-10 minutes, or until the fish is opaque and cooked through.
- Serve and Garnish: Gently transfer the fish fillets to serving plates. Spoon the flavorful curry broth over the fish, then garnish with fresh chilies and cilantro for an extra layer of flavor and freshness. Serve immediately alongside steamed rice for a complete meal.
Notes
- For a vegetarian version, substitute fish with firm tofu and use vegetable broth instead of chicken or seafood broth.
- Adjust the amount of red curry paste and fresh chilies to control spiciness level.
- Using full-fat coconut milk provides a creamier texture and richer flavor.
- Fresh lime juice adds a bright, tangy note, essential for balancing the curry’s richness.
- Serve with jasmine or basmati steamed rice for the most authentic experience.
