Thai Fish Curry
Ingredients
For the Sauce:
- ½ cup chopped fresh cilantro, stems and leaves
- 1 (13.5-ounce) can coconut milk
- 4 green onions, sliced, including green stems
- 1 thumb-sized piece galangal or ginger, grated
- 4 cloves garlic
- 2 tablespoons fish sauce
- 1 tablespoon Thai chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons brown sugar, or more to taste
- ½ teaspoon turmeric
- 1 teaspoon shrimp paste
- 1 fresh red chile, minced
For the Curry:
- 2 to 3 makrut lime leaves, left whole
- Handful of fresh mushrooms, sliced
- 1 cup green beans, sliced
- 3 to 4 fillets or steaks of fish, any type such as salmon, halibut, or red snapper, cut into 1-inch cubes
- 1 medium tomato, cut into small pieces
- 1 to 2 tablespoons fresh lime juice or lemon juice, or to taste
For Serving:
- Handful of fresh cilantro leaves
- Lemon or lime wedges
- Thai jasmine rice
Directions
- Gather the curry ingredients, as well as the curry sauce.
- Pour the sauce into a wok or large frying pan and set over medium-high heat. If using makrut lime leaves, add them now. Bring the sauce to a gentle boil.
- Add the mushrooms and green beans and stir well. Reduce the heat to medium and bring the sauce to a simmer. Cover and cook for 6 to 8 minutes or until the vegetables have softened.
- Gently stir in the fish and tomato. Cover and continue simmering for another 2 to 3 minutes or until the fish is flaking and cooked to your liking.
- Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour, add a little more sugar; if too salty or sweet, add the fresh lime juice or lemon juice.
- Spoon the curry into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.