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Thai Coconut Fish Curry
Thai coconut fish curry combines firm white fish, green beans and peppers in a red-curry coconut broth. Fish sauce brings salt and savouriness, while lime and basil freshen the finish. The broth should remain aromatic and fluid rather than thick like a flour-based gravy.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Curry pastes vary in chilli strength and may contain shrimp or other allergens. Use unsweetened coconut milk and firm fish pieces. Makrut lime leaves, if used, flavour the broth but are normally removed or left uneaten.
Cook the paste gently before adding coconut milk and water. Let beans and peppers approach tenderness before adding the fish. Simmer quietly until the fish reaches safe doneness, then add lime and basil off strong heat.
If the curry is too hot, increase the unsalted coconut-and-vegetable base. If it is too salty, more sugar will not remove salt. Fish breaking apart signals overcooking or excessive stirring.
About This Recipe
Thai coconut fish curry combines firm white fish, green beans and peppers in a red-curry coconut broth. Fish sauce brings salt and savouriness, while lime and basil freshen the finish. The broth should remain aromatic and fluid rather than thick like a flour-based gravy.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Wide saucepan
- ✓ Fish spatula
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Fry the paste: Heat oil in a wide pan over medium heat. Cook curry paste for 1–2 minutes, stirring so it does not catch.
- Build the sauce: Gradually stir in coconut milk and water. Add lime leaves if using and simmer gently for 5 minutes.
- Cook vegetables: Add pepper and green beans and simmer for 6–8 minutes until almost tender.
- Poach fish: Add fish in a single layer. Simmer gently for 7–10 minutes, until the thickest piece reaches 63°C; move pieces with a spoon rather than stirring hard.
- Season: Add fish sauce and sugar a little at a time, tasting because curry paste brands differ.
- Finish: Remove lime leaves, switch off the heat and fold in lime juice and basil. Serve with rice prepared separately.
Chef Notes & Tips
Curry paste may contain shrimp as well as chilli and salt. Check its label and use a smaller amount initially if the brand is especially strong.
Ingredient choices: Curry pastes vary in chilli strength and may contain shrimp or other allergens. Use unsweetened coconut milk and firm fish pieces. Makrut lime leaves, if used, flavour the broth but are normally removed or left uneaten.
Cooking control: Cook the paste gently before adding coconut milk and water. Let beans and peppers approach tenderness before adding the fish. Simmer quietly until the fish reaches safe doneness, then add lime and basil off strong heat.
If something goes wrong: If the curry is too hot, increase the unsalted coconut-and-vegetable base. If it is too salty, more sugar will not remove salt. Fish breaking apart signals overcooking or excessive stirring.
Ingredient Substitutions
- ↔ White fish → salmon
- ↔ Green beans → small broccoli florets
- ↔ Thai basil → ordinary basil
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Serve with rice separately so diners can control how much broth it absorbs. Identify fish, paste ingredients and fish sauce in the dietary description.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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