Thai Fish Curry
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
61
Spice
43
Sweetness
50
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 large
Onion (thinly sliced)1 cup
Cilantro (chopped fresh)3 cups
Cooked RiceDirections:
1
Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl
2
Cover and refrigerate while you cook the vegetables
3
Heat the vegetable oil in a large saucepan over medium-high heat
4
Add the onion, bell peppers, half of the jalapeno and a pinch of salt
5
Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes
6
Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute
7
Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine
8
Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes
9
Add the fish, cover and simmer until just opaque, about 8 minutes
10
Stir in the cilantro and season with salt
11
Serve over rice; top with the remaining jalapeno
12
Photograph by Antonis Achilleos