Spicy Thai Fish Curry Recipe by Anna Jane Kingston
Really and truly a lifesaver at times, Thai Curry is so easy to whip up and even easier when you have the paste pre – made and sitting in the fridge or freezer. Once you’ve got the paste down pat and suitably spiced to satiate those all important taste buds, this could potentially become a weekly favourite. The paste is the most time consuming of all the prep, so that’s why you gotta yield enough for two/three dinners. Seriously though, after a long day at work – Fish Curry is your ten minute saviour!
The flavours for this recipe are clean and fresh with beautiful light tangy and spicy hits. Coconut milk brings a beautiful creaminess to the dish, which sits really well with rice – yum!
I use cod for this recipe but hake and haddock are good choices too. Don’t be afraid to experiment with veggies for this one either, sliced red peppers, spinach, baby corn and extra chillies are all great additions.
– Fresh cod, about 100g person
– Roughly 20 leaves bak choi/Chinese cabbage, from your local Asian store
– 2 cups broccoli florets
– 1 1/2 cup bean sprouts (optional)
– 8 cherry tomatoes, halved
– 1 can/400ml coconut milk
– Olive oil
– Rice to serve
– 2-3 red chillies, roughly sliced
– 1/2 onion, roughly chopped
– 3 large cloves garlic, roughly chopped
– Thumbnail ginger
– 1/2 teaspoon white pepper
– 1 tablespoon cumin
– 2 tablespoons fresh coriander or coriander seeds
– 3/4 tablespoon paprika
– Juice two limes
– 1 tablespoon fish sauce
– Zest 1 unwaxed lemon or 2 stalks of lemongrass
1. For the paste; simply blitz all these ingredients in a blender or bullet and you’re done, it’s that easy! Whatever is left over after the recipe, just pop it into an airtight jar and keep in the fridge for up to two weeks.
2. Prepare your rice first, rinse it and cook according to packet instructions.
3. Five minutes before the rice is cooked, start preparing the rest of your dish.
4. Start by adding about 1/2 a tablespoon of oil to a saucepan and gently heating two tablespoons of your paste.
5. Then, add in the bean sprouts and allow them to fry off for a minute or two.
6. Next, add the coconut milk and bak choi – giving it a quick stir around.
7. Now, add in the broccoli and cherry tomatoes, then start dicing up the cod into bite size pieces.
8. Add the cod to the saucepan and gently cook for 3-4 minutes – you don’t want to overcook it.
9. Taste! Add more paste or salt if necessary. Serve alongside or on a bed of rice.
I’m an Irish food blogger from Donegal, and I am obsessed with food – and in particular, clean & healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I always try to make my recipes adaptable – to help suit a wide variety of eaters, so I like to think there’s something for everyone here. I hope that my blog Thyme to Eat may inspire and bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!