Fish fillet cooked quickly and flavorfully by boiling it in a fragrant curry sauce? Sounds delicious, doesn’t it? Thai Fish Curry is an effortless and nutritious way to start the day!
Welcome to my Thai kitchen, epicures!
Curious on more recipes like this? Try Vegan Panang Curry, Thai Red Curry Tofu, or Tofu & Eggplant Red Curry Stir-Fry (Pad Ped)!
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What is Thai Fish Curry?
Thai Fish Curry is a delicious dish in Thailand’s extensive culinary traditions, which emphasize using fresh seafood and flavorful spices. Our primary ingredient, lemongrass, adds a zesty, fresh flavor that complements the taste of our curry recipe when it is served.
Featured Thai Ingredient
Lemongrass is one nutritious component in my Thai Fish Curry recipe! The following are a few health advantages:
- Rich in Antioxidants: The compounds like flavonoids, phenolic, and chlorogenic acid reduces oxidative stress and potentially lower the risk of chronic diseases.
- Anti-inflammatory Properties: Anti-inflammatory compounds like citral and geraniol, which may help reduce inflammation in the body and can be helpful for conditions like arthritis or other inflammatory-related disorders.
- Supports Digestive Health: It can help alleviate bloating, constipation, and indigestion by promoting healthy digestion and easing stomach discomfort.
- Promotes Healthy Skin: Due to its antibacterial and antifungal properties, this can also help treat acne, skin infections, and fungal issues.
- Antimicrobial and Antifungal Effects: Lemongrass oil has been found to have antimicrobial and antifungal properties, which may help fight off infections and bacteria, including those related to oral health, such as cavities and gum disease.
Variations
- Pineapple – substitute fish with extra pineapple chunks, tofu, or firm mushrooms
- Vegan – use tofu or tempeh in place of fish, and create a chickpea flour-based custard for a plant-based version
- Mushroom – use tofu or mushrooms instead of fish, and omit the shrimp paste
Substitutions
- Snow Peas – instead of snow peas, use green peas or sugar snap peas for a similar crunch and flavor
- Coconut cream – as a substitute for coconut cream, use coconut milk (for lighter version), or cashew cream (for a non-coconut alternative)
- Fish fillet – instead of fish fillet, use firm tofu or tempeh (for a vegetarian/vegan option), or shrimp if you want a seafood alternative
- Red onion– instead of red onion, use shallots for a slightly sweeter flavor, or yellow onion for a milder option.
Storage
- Store the curry in an airtight container in the refrigerator for up to 3 days
- For longer storage, freeze the curry in a freezer-safe container for up to 3 months.
- To thaw, transfer the frozen curry to the refrigerator and let it defrost overnight.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- fish fillet
- vegetable oil
- thai green curry paste
- ginger
- lemongrass
- red onion
- turmeric
- tomatoes
- bell peppers
- carrots
- snow pead
- vegetable broth
See recipe card for quantities.
Instructions
Pour half of the oil into a nonstick skillet and fry the fish until cooked through. Set aside.
Pour the remaining oil in a heated skillet over medium heat and saute ginger slices until
fragrant.
Add the chopped lemongrass, curry paste, red onion slices, turmeric powder, and tomatoes. Stir
fry for 2 minutes.
Add in the vegetable broth, bell peppers, carrots, and snow peas. Bring the mixture to a boil and
reduce to a simmer for 10 minutes
Add in the fried fish and season with salt and ground black pepper to taste.
Add and mix the coconut cream and the basil.
Bring to a simmer for 2 minutes. Adjust seasoning if needed.
Serve together with lime wedges.
Hint: Simmer the curry sauce before adding the fish. This allows the flavors of the curry paste, coconut milk, and spices to meld together, creating a rich, aromatic base.
Frequently Asked Questions
Thai Chicken Cashew
Ingredients
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon rice vinegar
- 10 oz boneless chicken thigh cut into bite-sized pieces
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 tablespoon oil
- 1 thumb-sized ginger sliced
- 4 garlic cloves sliced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ¼ cup green onions sliced
- ½ cup cashews
- 2 teaspoon sesame seeds optional
Instructions
- Combine oyster sauce, soy sauce, dark soy, fish sauce, ground black pepper, and rice vinegar in
- small bowl. Mix until well-blended and set aside.
- Season the chicken with salt and sprinkle with cornstarch and mix well. Set aside.
- In a heated skillet over medium heat, add oil and fry the chicken until nice and golden.
- Push the chicken on the side and add sauté the sliced ginger and sliced garlic for a couple of seconds.
- Toss in the bell pepper, cashews, and green onions together with the chicken for 2 minutes.
- Pour the sauce mixture over and mix well. Lower down to a simmer for 2 minutes.
- Optional: sprinkle with sesame seeds before serving.
