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I've fallen head over heels for this Thai fish curry stew. Its vibrant flavors transport me straight to bustling Bangkok streets. Rich coconut milk mingles with zesty red curry paste, creating a luxurious base for tender white fish chunks. Crisp snap peas and juicy bell peppers add delightful crunch. Fragrant jasmine rice soaks up every last drop of sauce. This dish never fails to impress guests or comfort me on chilly nights. Ready for culinary adventure? Let's dive into this mouthwatering recipe together!
Ingredients for Thai Fish Curry Stew
- White fish fillets: Tender and mild, the white fish fillets add a delicate flavor and flaky texture to the curry stew.
- Coconut milk: Creamy and rich, coconut milk provides a luscious base and imparts a hint of sweetness to the dish.
- Fish stock: Enhancing the seafood flavor, fish stock boosts the savory profile of the stew for a more robust taste.
- Red curry paste: Packed with spices, red curry paste infuses the stew with a bold and aromatic Thai flavor profile.
- Onion: Adding depth and sweetness, onions bring a savory-sweet balance to the stew, enhancing its overall taste.
- Garlic: Providing a pungent kick, garlic adds a robust flavor that complements the other ingredients in the stew.
- Ginger: With its warm and zesty notes, ginger lends a fragrant and slightly spicy element to the curry stew.
- Red bell pepper: Offering a pop of color and sweetness, red bell peppers provide a crunchy texture and vibrant flavor.
- Snap peas: Crisp and fresh, snap peas bring a delightful crunch and a touch of sweetness to the curry stew.
- Fish sauce: Intensifying the umami taste, fish sauce adds depth and complexity to the stew's overall flavor profile.
- Lime juice: Brightening the dish, lime juice adds a tangy and citrusy note that balances the richness of the stew.
Essential Tools for Making This Curry Stew Recipe
- Large pot: Essential for cooking the curry stew and accommodating all the ingredients.
- Sharp knife: Needed for cutting the fish fillets and slicing the vegetables to the desired size.
Thai Fish Curry Stew Recipe
A delicious and aromatic Thai fish curry stew that's perfect for a cozy dinner.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 1 lb white fish fillets cut into chunks
- 1 can coconut milk
- 1 cup fish stock
- 2 tbsp red curry paste
- 1 onion sliced
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 cup snap peas
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro chopped (for garnish)
- Cooked jasmine rice for serving
Read more: Instant Pot Thai Green Curry Recipe
Instructions:
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk and fish stock. Bring to a simmer.
- Add fish chunks, bell pepper, and snap peas. Cook until fish is cooked through and vegetables are tender.
- Stir in fish sauce and lime juice.
- Serve hot, garnished with fresh cilantro and accompanied by jasmine rice.
Notes:
Feel free to adjust the level of curry paste to your taste.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 15gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 40mgIron: 2mg
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Read more: Instant Pot Thai Curry Recipe: Simple Steps
Can You Make Thai Fish Curry Stew Ahead of Time?
Make Ahead Instructions
- Prepare the curry stew as directed but do not add fish sauce and lime juice.
- Let it cool completely, then store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew, then stir in fish sauce and lime juice before serving.
Freezing Instructions
- Cool the curry stew completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
Adding a splash of pineapple juice to this Thai fish curry stew can bring a subtle sweetness that balances the heat of the curry paste.
Common Questions About Making This Thai Curry Recipe
FAQ:
Can I use a different type of fish for this Thai fish curry stew recipe?
Yes, you can use other types of firm white fish like cod, haddock, or tilapia.
Is there a substitute for fish stock in this recipe?
You can substitute fish stock with vegetable or chicken stock if needed.
Can I make this recipe ahead of time?
Yes, you can make the stew ahead of time and reheat it before serving. Just be careful not to overcook the fish.
How spicy is this Thai fish curry stew?
The spiciness level can be adjusted by adding more or less red curry paste according to your preference.
Can I freeze the leftovers of this stew?
Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. Just thaw and reheat before serving.
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