Description
This Simple Thai Curry Poached Fish recipe offers a delicate balance of aromatic Thai red curry with creamy coconut milk, tangy lime, and umami-rich fish sauce, perfectly poaching firm white fish fillets to tender perfection. A quick, flavorful dish ideal for a healthy weeknight meal that can be customized with your favorite vegetables and garnished with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1 pound Firm white fish fillets (cod or tilapia) (Choose a fish that holds up well during cooking.)
- 1 can Coconut milk (13.5 ounces of full-fat coconut milk)
- 2 tablespoons Thai red curry paste
- 1 lime, fresh lime juice
- 1 tablespoon Fish sauce
- 1 handful Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh grated ginger
- 1 cup Vegetables (optional, such as bell peppers or spinach)
- 1 tablespoon cooking oil (vegetable or canola oil for sautéing)
Instructions
- Prepare Ingredients: Rinse the fish fillets under cold water and pat them dry with paper towels to ensure they cook nicely without excess moisture.
- Sauté Aromatics: In a large skillet or sauté pan, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger and sauté for about 1 minute until fragrant, releasing their flavors.
- Add Curry Paste: Stir in the Thai red curry paste with the garlic and ginger, cooking for an additional 2 minutes to deepen the flavors by slightly toasting the paste.
- Add Coconut Milk and Simmer: Pour the full can of coconut milk into the pan, stir well to combine all ingredients, and bring the mixture to a gentle simmer over medium heat.
- Incorporate Fish Sauce and Lime Juice: Add the fish sauce and freshly squeezed lime juice to the simmering sauce, stirring to integrate the savory and tangy notes thoroughly.
- Add Fish Fillets: Carefully place the fish fillets into the simmering curry sauce, ensuring they are fully submerged. Poach for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
- Add Vegetables (Optional): If using vegetables, toss them into the pan during the last 3 minutes of cooking to allow them to soften without losing their vibrancy and texture.
- Remove Fish: Gently lift the cooked fish fillets from the sauce and transfer them to serving plates without breaking them.
- Serve with Sauce and Garnish: Drizzle the warm coconut curry sauce over the fish fillets and sprinkle freshly chopped cilantro on top for a fresh herbal note.
- Accompaniment: Serve immediately with steamed jasmine rice or quinoa to soak up the flavorful sauce and complete the meal.
Notes
- Choose firm white fish like cod or tilapia that hold together well during poaching.
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- Full-fat coconut milk delivers a richer taste but light versions can be used for fewer calories.
- Fresh lime juice brightens the sauce; avoid bottled lime juice for best flavor.
- Vegetables such as bell peppers or spinach are optional but add color and nutrients.
- Serve with jasmine rice or quinoa to balance the meal and absorb the delicious curry sauce.
- Ensure the fish simmers gently; avoid boiling to keep the fish tender.
