Quick & Easy Red Curry Fish

When a busy weeknight calls for a meal that’s both wonderfully flavorful and incredibly quick, this Red Curry Fish is the perfect answer. This recipe gently poaches delicate white fish in a fragrant, creamy coconut curry broth, ensuring every bite is perfectly tender and juicy. It comes together in less than 20 minutes, making it a true lifesaver. For a simple twist, feel free to swap the red curry paste for green—both are absolutely delicious! Serve it over steamed jasmine rice for a complete, satisfying meal.

Ingredients

• 2 boneless, skinless white fish fillets (about 6 oz each), such as cod, halibut, or tilapia
• 1 tbsp coconut oil or vegetable oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp red curry paste (use more or less to your taste)
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 tsp fish sauce
• 1 tsp brown sugar or palm sugar
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• For garnish: fresh cilantro or Thai basil leaves, sliced red chili (optional)

Instructions

1. Pat the fish fillets dry with a paper towel and season both sides lightly with salt and pepper. Set aside.
2. In a medium skillet or pan with deep sides, heat the coconut oil over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the red curry paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes very aromatic.
4. Pour in the can of coconut milk, whisking to combine with the curry paste. Stir in the fish sauce and brown sugar. Bring the sauce to a gentle simmer.
5. Carefully nestle the fish fillets into the simmering sauce. Reduce the heat to low, cover the pan, and let the fish gently poach for 5-8 minutes, or until it is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets.
6. Remove the pan from the heat. Squeeze the fresh lime juice into the sauce and stir gently.
7. Serve immediately, spooning the curry sauce over the fish. Garnish with fresh cilantro or basil and sliced red chili, if desired.

Nutrition Information

*Nutritional information is an estimate and may vary based on the specific ingredients used.