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–+ servings
Thai Coconut Fish Curry

Thai Coconut Fish Curry - A Comforting, Flavor-Packed Delight

A delicious Thai Coconut Fish Curry that brings tropical flavors to your dinner table, gluten-free and keto-friendly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tsp minced ginger
  • 3 tbsp Thai red curry paste check for gluten-free options
For the Sauce
  • 400 g coconut milk or 14 oz
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 2 tsp lime juice
For the Protein
  • 500 g white fish consider cod or haddock
For Toppings and Serving
  • 1 handful fresh herbs basil, coriander/cilantro, and mint
  • steamed jasmine rice or cauliflower rice for low-carb
  • lime wedges for serving
  • sliced chillies for serving

Equipment

  • Frying Pan

Method
 

Step-by-Step Instructions
  1. Pat the white fish dry and drizzle it with oil. Season with salt and sear in a hot pan for 3-4 minutes on each side until golden brown.
  2. In the same pan, reduce heat and add more oil if necessary. Sauté onion, garlic, and ginger for 5 minutes until soft and translucent.
  3. Add Thai red curry paste to the pan and stir for about 2 minutes until fragrant.
  4. Pour in coconut milk, fish sauce, lime juice, and brown sugar. Simmer for 8-10 minutes until sauce thickens.
  5. Return the fish to the pan, spoon sauce over it, and cook for an additional 2-3 minutes on low heat.
  6. Garnish with fresh herbs and serve with rice and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 18gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in the fridge for up to 1 day. Freeze for up to 2 months and reheat gently.

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