Thai · Dinner
Thai Fried Fish Curry Rice Bowl
White fish fillet is coated in cornstarch and shallow-fried until crisp, then tossed in a red curry sauce built from coconut milk, red curry paste, fish sauce and lime leaf aromatics. Served over jasmine rice with cucumber and cilantro, balancing crunchy fish against a rich, spiced coconut curry.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
36.2gProtein
26.8gFat
58.4gCarbs
6.8gSugar
3.1gFiber
980mgSodium
90mgChol
13.9gSat Fat
780mgPotassium
70mgCalcium
3.2mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish chunks dry with paper towel and toss in cornstarch until evenly coated on all sides.
2
Fry
Heat the vegetable oil in a small skillet over medium-high heat until it shimmers, then shallow-fry the fish for 4 to 5 minutes, turning once, until golden and crisp.
3
Simmer
Warm the red curry paste in a small saucepan over medium heat for 30 seconds, stirring until the color deepens.
4
Simmer
Whisk the coconut milk into the paste with the fish sauce, sugar and torn lime leaves, then simmer over medium-low heat for 5 minutes until the sauce thickens.
5
Finish
Stir the sliced red bell pepper into the curry sauce and simmer for 2 minutes, then fold in the fried fish chunks to coat.
6
Plate
Spoon the jasmine rice into a bowl, ladle the curry and fish over the top, scatter with cilantro, and tuck the cucumber slices and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 6 tbsp6 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil, for shallow-frying
- 4 tbsp60g red curry paste
- 1 cup240ml coconut milk
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 44 kaffir lime leaves
- 11 red bell pepper
- 4 tbsp4 tbsp cilantro leaves
- 11 cucumber
- 1 1/2 cup280g jasmine rice, cooked
- 22 lime wedge
