| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 25g | 10g | 19g |
| sugars | fibre | protein | salt |
| 6g | 2g | 20g | 0.71g |
Why I Love Thai Spicy Fish Curry
One of my all-time favorite recipes is the mouth-watering Spicy Fish Curry. This Thai classic is a true treat for the senses, combining a myriad of flavors that dance across your palate. Living in a coastal area like Portland, it’s no surprise that my infatuation with seafood has permeated my cooking. And though my specialty lies in New England cuisine, I couldn’t resist trying my hands at this spicy, aromatic, Asian delight.
Unveiling the Allure
What is it about spicy food that we can’t resist? For me, it’s the thrill of the zing, the heat, and the burst of flavors that make each bite more exciting than the last. The Spicy Fish Curry encapsulates all of this. Let’s not forget the beautiful balance that this delightful recipe achieves – the richness of coconut milk, the sweetness of onions and sugar, the heat from red curry paste and pepper flakes, and the surprising tang of lime juice.
Inspired By a Legend
In crafting this dish, I was inspired by the highly regarded chef, David Thompson, an authority on Thai food whose work has significantly influenced how the cuisine is enjoyed globally. His passion for detail and balance is something I’ve observed and tried to emulate in my own cooking.
Serving Suggestions and Pairings
This magnificent dish is usually served over a fragrant bed of steamed jasmine rice, which not only complements its flavors but also helps temper the spice, forging a beautiful culinary marriage. For those who love experimenting with flavor profiles, this Spicy Fish Curry would pair wonderfully with a refreshing Thai cucumber salad. Its coolness would offset the heat of the curry, and the contrasting textures would create an enjoyable eating experience. For the adults at the dinner table, a glass of well-chilled Riesling or a beer like a Belgian Tripel could serve as an excellent pairing.
While their sweetness would balance the heat, their aromatics would engage beautifully with the curry’s complexities. Exploring the world of flavors through my kitchen has been a rewarding journey, and I’m thrilled to share my love for this Spicy Fish Curry with each of you.
What You’ll Need
- 2 tablespoons of vegetable oil
- 4 tablespoons of red curry paste
- 1 cup of thinly sliced onions
- 1 tablespoon of grated fresh ginger
- 3 cloves of garlic, minced
- 1 can (13.5 oz) of coconut milk
- 1 cup of chicken broth
- 2 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- 1 red bell pepper, thinly sliced
- 1 pound of white fish fillets, cut into 2-inch pieces
- 1 cup of snow peas
- 1/2 cup of chopped fresh basil
- 2 tablespoons of lime juice
- 1/2 teaspoon of red pepper flakes (optional)
- Salt, to taste
- Steamed jasmine rice, for serving
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Once the oil is hot, add the red curry paste and cook until the paste darkens in color and becomes fragrant. This should take about 1-2 minutes.
Step Two
Add the sliced onions, grated fresh ginger, and minced garlic to the pot. Cook until the onions are soft and translucent, which should take about 5 minutes.
Step Three
Stir in the coconut milk, chicken broth, fish sauce, and brown sugar until well combined. Bring the mixture to a simmer.
Step Four
Add the thinly sliced red bell pepper and chunks of white fish fillets to the pot. Simmer until the fish is cooked through, about 10-15 minutes.
Step Five
Add the snow peas and cook until they are crisp-tender, about 3-4 minutes more. Stir in the chopped fresh basil, lime juice, and red pepper flakes (if using).
Step Six
Taste the curry and add salt as needed. Serve the curry over steamed jasmine rice and enjoy!
