Thai Chili Fish Curry
A quick and flavorful Thai-inspired fish curry with coconut milk, chili, and lime. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb white fish fillets
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 lime
- 2 cloves garlic
- 1 tbsp fish sauce
Instructions
- 1
Cut the 1 lb fish fillets into 2-inch chunks and season with a pinch of salt. Mince the 2 garlic cloves.
- 2
In a large skillet over medium heat, add 1 tbsp oil and the minced garlic. Cook until fragrant, about 1 minute.
- 3
Stir in the 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in the 1 can coconut milk and bring to a gentle simmer.
- 4
Add the fish chunks and 1 tbsp fish sauce. Simmer gently until the fish is opaque and flakes easily, about 5-7 minutes.
- 5
Remove from heat and squeeze the juice of 1 lime over the curry. Serve hot with rice if desired.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Citrus juicer (optional)
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