| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 15g | 8g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 27g | 0.70g |
Why I Love Thai Fish in Green Curry Broth
There’s something magical about the fusion of flavors in my favorite Thai dish, the Fish in Green Curry Broth recipe. It’s a testament to the beauty of combining different culinary traditions; in this case, the vibrancy of Thai cuisine and my own Italian-American heritage. This delectable concoction of the tangy Thai green curry, complementing the delicate white fish immersed in a creamy coconut sauce, captures an essence of cooking that transcends boundaries. Its symphony of flavors reminds me of an Italian minestrone, where diverse ingredients harmonize to create a comforting and hearty dish.
How It Came to Be
Inspired in part by the culinary magic of Chef David Thompson, a renowned authority on Thai cuisine, I decided to venture beyond my usual Italian-American dishes my beloved grandparents passed down to me. Much like Thompson, I reveled in the challenge of mastering a foreign cuisine and exploring an assortment of unique flavors. The Fish in Green Curry Broth recipe was the result of this epic culinary journey, a splendid nod to my love for dishes that tell a story.
A Taste that Transcends Borders
Every time I spoon out a portion of Fish in Green Curry Broth onto a steaming mound of jasmine rice, I can’t help but view it as an embodiment of my gastronomic adventures – a hearty mesh of unique cultures, much like how my Italian-American heritage shaped my love for food. This dish boasts an orchestra of Thai flavors, from the piquant ginger to the aromatic lemongrass. Its complexity is akin to a well-made ragu, where every ingredient voices its unique character yet contributes to the harmonious overall flavor.
Moreover, this savory, tangy, and slightly spicy Green Curry Broth pairs surprisingly well with garlic bread – yes, you heard it right! Much as how bread sops up the leftover marinara sauce after a plate of spaghetti and meatballs, a slice of crusty garlic bread is heavenly when it soaks up this flavorful broth. It’s an unlikely pairing, but it works – just another testament to how food cultures can beautifully intertwine.
If you’re familiar with the bold flavors of Tom Yum Soup or the creamy delight of Massaman Curry, you will find a lovely medley of these dishes in our Fish in Green Curry Broth – it’s creamy, tangy, spicy, and refreshing, all in one bowl. Enjoy the convergence of cultures, recall your own culinary adventures, and most importantly, enjoy the journey of taste as it unfolds with each spoonful.
What You’ll Need
- 2 lbs of white fish fillets, cut into chunks
- 3 cups of coconut milk
- 1 cup of fish broth
- 4 tablespoons of green curry paste
- 2 tablespoons of sugar
- 3 tablespoons of fish sauce
- 2 tablespoons of cooking oil
- 2 kaffir lime leaves, torn into pieces
- 1 bunch of Thai basil leaves
- 1 cup of peas
- 1 red bell pepper, sliced
- 6 Thai green chilies, sliced
- 2 shallots, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 2 stalks of lemongrass, crushed and cut into 2 inch pieces
- 1 lime, juiced
- Salt to taste
Method
Step One
Heat up the cooking oil in a large pot over medium heat. Add the green curry paste, sliced shallots, minced garlic, and grated ginger. Sauté until aromatic.
Step Two
Add the coconut milk to the pot. Stir well and let it come to a gentle boil.
Step Three
Add the fish broth, sugar, and fish sauce to the pot. Stir until well combined. Then, add the crushed lemongrass, torn kaffir lime leaves, and sliced Thai green chilies. Let it simmer for about 10 minutes to allow the flavors to blend together.
Step Four
Add the fish chunks to the pot. Let them cook in the curry broth for about 10 minutes, or until they are cooked through and no longer translucent.
Step Five
Add the peas and sliced red bell pepper to the pot. Let them cook for a few minutes until they are tender.
Step Six
Turn off the heat. Stir in the Thai basil leaves and the juice from the lime. Add salt to taste.
Step Seven
Let the fish in the green curry broth sit for a few minutes before serving to allow the flavors to further meld together. Serve hot.
