Thai Curry Coconut Fish Stew

Exploring the vibrant flavors of Thai cuisine can be a delightful experience, and nothing captures this essence quite like a rich and aromatic Thai Coconut Curry Fish Stew. This dish, with its blend of fresh ingredients and fragrant spices, promises to transport your taste buds straight to Southeast Asia. The unique combination of creamy coconut milk, fresh herbs, and tender fish creates a symphony of flavors that not only satisfies the palate but also nourishes the body.

Embark on a flavorful journey with this Thai Coconut Curry Fish Stew recipe that brings the vibrant tastes of Thailand to your kitchen. This rich and aromatic dish combines creamy coconut milk, fresh herbs, and tender fish to create a symphony of flavors. Learn about essential ingredients, step-by-step cooking instructions, and tips for perfecting this comfort dish. Ideal for both novice and experienced cooks, this recipe celebrates the art of Thai cuisine while nourishing the body and soul. Discover the joys of cooking and savor the delightful taste of authentic Thai curry.

Print Recipe Pin Recipe

Ingredients

1 lb (450g) firm white fish fillets (such as cod or snapper), cut into bite-sized pieces

1 can (13.5 oz) coconut milk

1 cup chicken or vegetable broth

2 tbsp red curry paste

1 tbsp fish sauce

1 tbsp lime juice (freshly squeezed)

1 tbsp sugar (preferably palm sugar)

1 medium onion, thinly sliced

2 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, sliced

1 cup green beans, trimmed and cut into 2-inch pieces

1 cup baby spinach

Fresh cilantro, for garnish

Lime wedges, for serving

Cooked jasmine rice, for serving

2 tbsp vegetable oil

Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it becomes translucent.

Add Aromatics: Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Incorporate the Curry Paste: Add the red curry paste, stirring to combine and cook for another minute to release the flavors.

Pour in Liquids: Add the coconut milk and broth to the pot, stirring well to mix the curry paste thoroughly into the liquid.

Season the Stew: Stir in the fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.

Add Vegetables: Incorporate the red bell pepper and green beans into the pot. Let it simmer for about 5-7 minutes until the vegetables are tender-crisp.

Cook the Fish: Gently add the fish pieces to the pot, ensuring they are submerged in the broth. Simmer for 5-6 minutes or until the fish is cooked through and flakes easily.

Add Spinach: Stir in the baby spinach, allowing it to wilt for about 2 minutes.

Taste and Adjust: Check the seasoning, adding more fish sauce or lime juice if desired.

Serve: Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. Pair it with fluffy jasmine rice for a hearty meal.

Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings