Simple Thai Curry Poached Fish
A vibrant and aromatic dish featuring tender fish poached in a luscious coconut curry sauce, infused with fragrant herbs and spices.
Servings: 4 servings
Equipment
- Large Skillet
- Sauté Pan
Ingredients
Fish
- 1 pound Firm white fish fillets (cod or tilapia) Choose a fish that holds up well during cooking.
Coconut Milk
- 1 can Coconut milk 13.5 ounces of full-fat coconut milk.
Curry Paste
- 2 tablespoons Thai red curry paste Provides essential flavor base.
Lime Juice
- 1 lime Fresh lime juice Brightens the dish with acidity.
Fish Sauce
- 1 tablespoon Fish sauce Imparts savory umami flavor.
Cilantro
- 1 handful Fresh cilantro Chopped, for garnish.
Garlic
- 2 cloves Garlic Minced.
Ginger
- 1 tablespoon Fresh grated ginger Adds warmth and spice.
Vegetables
- 1 cup Vegetables (optional) Such as bell peppers or spinach.
Instructions
- Begin by preparing your ingredients. Rinse the fish fillets under cold water and pat them dry with a paper towel.
- In a large skillet or sauté pan, heat a tablespoon of oil over medium heat. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Add the Thai red curry paste to the pan, stirring it in with the garlic and ginger. Cook for another 2 minutes.
- Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
- Add the fish sauce and lime juice. Stir to integrate these flavors into the sauce.
- Carefully place the fish fillets into the simmering sauce. Cook for 6-8 minutes, or until the fish is opaque and flakes easily.
- If adding vegetables, toss them in during the last 3 minutes of cooking.
- Once the fish is cooked, gently remove the fillets and place them on serving plates. Drizzle some of the coconut curry sauce over the top.
- Garnish with freshly chopped cilantro and serve immediately.
- Pair with steamed jasmine rice or quinoa to soak up the sauce.
Notes
Consider adding sliced fresh Thai chilies for extra heat or incorporating seasonal vegetables for added nutrition.