Green Curry Fish
Make delicious Green Curry Fish in just 30 minutes! Tender white fish simmered in creamy coconut milk with Thai green curry paste, fresh vegetables, and aromatic herbs.
Equipment
- large skillet or wok
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 1.5 pounds white fish fillets (such as cod or halibut), cut into 1-inch pieces
- 1.5 cups canned coconut milk
- 0.25 cup green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 medium white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 zucchini, cut into half-moons
- 0.5 cup fresh basil leaves, roughly chopped
- 0.5 cup fresh cilantro leaves, roughly chopped
- 1 lime, cut into wedges
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and red bell pepper, and sauté for 3-4 minutes until softened.
- Stir in the green curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
- Add the fish pieces and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the fish is opaque and cooked through.
- Remove the skillet from heat and stir in the fresh basil and cilantro. Taste and adjust seasoning if needed.
- Serve the curry hot with steamed rice and lime wedges on the side for squeezing over the dish.
Notes
Taste and adjust seasoning if needed. Serve with steamed rice.