Thai Curry Coconut Fish Stew

Thai cuisine is renowned for its vibrant flavors and aromatic dishes that tantalize the taste buds while delivering a sensory experience. At the heart of many Thai recipes lies a perfect harmony of fresh ingredients, bold spices, and a unique balance of flavors. One dish that encapsulates the essence of this culinary tradition is the Thai Curry Coconut Fish Stew. This delightful stew brings together the richness of coconut milk, the warmth of red curry paste, and the freshness of market-fresh fish and vegetables, creating a comforting meal that is both quick and nutritious.

Embark on a culinary adventure with Thai Curry Coconut Fish Stew, a dish that captures the vibrant essence of Thai cuisine. This delectable stew combines fresh fish, aromatic spices, and creamy coconut milk, all ready in under 30 minutes. Enjoy a comforting meal that's not only quick to prepare but also packed with nutrition. Perfect for busy weeknights, this recipe invites you to experience the harmonious blend of flavors and wholesome ingredients that Thai cooking is known for.

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Ingredients

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

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup bell peppers (red and yellow), sliced

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

1 small onion, chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons vegetable oil

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Cooked jasmine rice, for serving

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.

Add the Curry Paste: Stir in the red curry paste and cook for an additional 2 minutes, allowing the flavors to meld.

Pour in Coconut Milk & Broth: Add the coconut milk and vegetable broth to the pot. Stir well to combine and bring the mixture to a gentle simmer.

Season the Stew: Add the fish sauce, brown sugar, and lime juice. Mix thoroughly. Taste and adjust the seasoning if desired.

Add the Vegetables: Incorporate the cherry tomatoes, sliced bell peppers, and green beans into the stew. Let it simmer for about 5 minutes until the vegetables are slightly tender but still vibrant.

Cook the Fish: Gently add the fish pieces to the pot. Cover and cook for an additional 5-7 minutes until the fish is cooked through and flakes easily with a fork.

Garnish and Serve: Remove the pot from heat. Ladle the stew into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side. Pair the stew with cooked jasmine rice for a hearty meal.

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