Description
Experience the comforting and vibrant flavors of Thai cuisine with this delicious Thai Red Curry Poached Fish recipe. Tender white fish fillets are gently poached in a fragrant coconut milk and red curry broth infused with fresh aromatics, creating a perfect cozy meal ready in just 35 minutes.
Ingredients
Scale
Fish and Seasonings
- 4 fillets White Fish (Cod, tilapia, seabass, or halibut can be used)
- Salt (Season to taste)
Cooking Base
- 2 tbsp Neutral Oil (Olive oil or coconut oil can be good substitutes)
- 1 medium White Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated fresh
Curry and Broth
- 3 tbsp Thai Red Curry Paste (Homemade preferred for fresher taste)
- 1 can Coconut Milk (Full-fat recommended)
- 1 cup Chicken or Seafood Broth (Vegetable broth for vegetarian variant)
- 1 tbsp Fish Sauce (Essential for authentic flavor)
- 1 tbsp Granulated Sugar (Brown sugar or coconut sugar as substitutes)
- 2 tbsp Lime Juice (Fresh preferred; lemon juice as substitute)
Garnishes
- Fresh Chilis (For spicy kick)
- Cilantro (For a refreshing touch)
Instructions
- Prepare the Fish: Pat the fish fillets dry thoroughly with a paper towel and season them generously with salt to enhance flavor.
- Sauté Aromatics: In a shallow pan, heat the neutral oil over medium heat. Add the chopped white onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Curry Paste: Stir in the Thai red curry paste and cook for an additional minute to release its vibrant flavors and meld with the aromatics.
- Create Broth: Pour in the coconut milk and chosen broth, stirring well to combine with the curry base. Add the fish sauce, granulated sugar, and lime juice for depth and balance. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
- Poach the Fish: Carefully slide the seasoned fish fillets into the simmering broth. Lower the heat to maintain a gentle simmer, cover the pan, and poach the fish for 7-10 minutes, or until the fillets turn opaque and are cooked through.
- Serve and Garnish: Transfer the poached fish to serving plates. Spoon the flavorful broth over the fillets, and garnish with fresh chilies and cilantro for a bright, spicy finish. Serve immediately with steamed rice for a complete meal.
Notes
- For vegetarian or vegan versions, substitute fish and fish sauce with tofu and soy sauce or mushroom-based sauces.
- Adjust the amount of red curry paste and fresh chilies according to your spice tolerance.
- Use full-fat coconut milk for a richer, creamier broth.
- Poaching ensures the fish remains tender and moist without drying out.
- Serve with jasmine or basmati rice to complement the flavors and soak up the delicious broth.
