Thai Curry Fish
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Asian
Keyword: Gluten-Free, Healthy, Seafood
Servings: 4
Calories: 260kcal
Author: Chef Bill Collins

Ingredients

  • 2 tablespoons olive oil
  • 1 red pepper (seeded and sliced)
  • 1 onion (peeled and sliced)
  • 2 garlic cloves (peeled and minced)
  • 1 lemongrass (stalk, trimmed and grated (or pureed in a food processor))
  • 1 tablespoon fresh ginger (peeled and grated)
  • 1 tablespoon Thai curry paste (or your preferred curry powder)
  • 1 14 oz can coconut milk
  • 1 lime zest
  • 1 tablespoon fish sauce
  • 1 ½ pounds cod (or haddock, or other mild white fish, cut into equal-sized pieces)
  • 1 tablespoon agave (or honey (optional))
  • ¼ cup peas (fresh or frozen)
  • salt
  • pepper

Instructions

  • Place a large skillet over a medium heat. When it’s heated, add the oil, then the pepper and onion. Sprinkle with salt and pepper. Cook for 5 minutes, or until the vegetables start to cook through. Stir in the garlic, cook for 30 seconds, or until it becomes fragrant
  • Add the lemongrass, ginger, and curry paste (or powder). Cook for 30 seconds, or until it becomes fragrant
  • Add the coconut milk, and bring to a simmer. Add the lime zest and fish sauce, and simmer for 5-10 minutes, or until the vegetables are cooked to your liking
  • Add the fish, and cook until the fish is cooked through, 5-10 minutes
  • Adjust the flavor to your liking, with salt, pepper, curry, or agave
  • Serve over rice, couscous, or quinoa, and garnish with peas
Nutrition Facts
Thai Curry Fish
Serving Size
 
4 g
Amount per Serving
Calories
260
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
73
mg
24
%
Sodium
 
449
mg
20
%
Potassium
 
881
mg
25
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
32
g
64
%
Vitamin A
 
1669
IU
33
%
Vitamin C
 
52
mg
63
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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