Easy Thai Curry Fish
Servings: 2
Calories: 723kcal
Ingredients
- 1-1.5 lb cod or any other white fish
- ½ lime
- salt & pepper to taste
- ½ red bell pepper thinly sliced
- ½ onion chopped
- 1 garlic clove minced
- 1 tsp ginger grated
- 1 tbsp fresno chili diced (optional if you want to add heat)
- 2 tsp thai curry paste
- 1 tbsp fish sauce
- 1 can coconut milk 13.5 oz can
- 2 tbsp olive oil divided for cooking
- fresh basil for garnish
Instructions
- Heat a pan to medium head and add in 1 tbsp olive oil. Add in bell peppers, onion (optional fresno chili for heat) and sauté until soft (approx. 3-4 minutes). Then add in garlic and ginger and cook for another minute, while stirring.
- Next, add in coconut milk, curry paste and fish sauce and stir together. Lit simmer for 5 minutes on low heat while you prepare the fish.
- Season both sides of fish with salt, pepper and a squeeze of lime juice.
- Heat another pan to medium heat and add in 1 tbsp olive oil and cook fish for approx. 2 minutes on each side until flakey but not cooked all the way through (you will finish cooking the fish in the curry sauce).
- Once fish becomes flakey, add the fish into the pan with the curry sauce and let simmer for 1-2 minutes until fully cooked.
- Serve over rice and garnish with fresh basil optional.
Nutrition
Calories: 723kcal | Carbohydrates: 13g | Protein: 46g | Fat: 57g | Saturated Fat: 39g | Cholesterol: 98mg | Sodium: 857mg | Potassium: 1486mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1810IU | Vitamin C: 50mg | Calcium: 90mg | Iron: 8mg