Imagine a dish that transports you to the vibrant streets of Thailand with just one bite - a creamy, aromatic coconut sauce embracing tender fish fillets, bursting with exotic flavors that dance on your palate. This Thai Fish in Coconut Sauce isn't just a meal; it's a culinary journey that promises to turn an ordinary dinner into an extraordinary experience. Whether you're a seasoned home cook or a curious food adventurer, this recipe will unlock the secrets of authentic Thai cuisine right in your own kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 white fish fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell peppers, sliced
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the bell peppers into thin strips and set them aside. Rinse the fish fillets under cold water and pat them dry with paper towels.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once hot, add the red curry paste and sauté it for about 1-2 minutes until it becomes fragrant. This will help to release the flavors of the curry paste.
- Pour in the can of coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes. This will help to thicken the sauce slightly and infuse it with the flavors of the curry.
- Stir in the fish sauce and lime juice, mixing well to incorporate these flavors into the sauce. Taste the sauce and adjust the seasoning if necessary, adding more fish sauce or lime juice according to your preference.
- Add the sliced bell peppers to the skillet, stirring them into the coconut sauce. Allow them to cook for about 3-4 minutes until they start to soften.
- Carefully place the fish fillets into the skillet, ensuring they are submerged in the coconut sauce. Cook for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking to keep the fish tender.
- Once the fish is cooked, remove the skillet from heat. Let it sit for a minute to allow the flavors to meld together.
- To serve, plate the fish fillets with the coconut sauce and bell peppers generously spooned over the top. Garnish with fresh cilantro for added flavor and a pop of color.
- This dish pairs wonderfully with steamed jasmine rice or rice noodles. Enjoy your delicious Thai Fish in Coconut Sauce!
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or sea bass that can hold up well in the creamy sauce without falling apart.
- Toast Your Curry Paste: Take time to sauté the red curry paste before adding coconut milk. This simple step intensifies the aromatics and deepens the flavor profile.
- Don't Overcook the Fish: Fish cooks quickly, so keep a close eye to prevent it from becoming tough. It's done when it flakes easily with a fork.
- Fresh is Best: Use fresh lime juice and cilantro to brighten the dish. Bottled lime juice can't compare to the zesty punch of fresh citrus.
- Control the Spice: Adjust the amount of red curry paste to match your heat tolerance. Start with less - you can always add more!
- Coconut Milk Matters: Use full-fat coconut milk for a richer, more luxurious sauce. Light versions can make the sauce watery.
- Let it Rest: Allow the dish to sit for a minute after cooking to let the flavors meld together perfectly.
Nutrition Facts
Calories: 409kcal
Carbohydrates: 23g
Protein: 26g
Fat: 24g
Saturated Fat: g
Cholesterol: 70mg
