Thai · Dinner
Stir-Fried Fish with Curry Paste
A quick Thai stir-fry of flaky white fish tossed with red curry paste, garlic, and Thai basil, finished with fish sauce and coconut milk for a fragrant, glossy sauce. Bell pepper adds crunch and color. Served hot over jasmine rice for a fast weeknight plate.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
486Calories
40.2gProtein
19.8gFat
38.6gCarbs
8.4gSugar
2.9gFiber
1680mgSodium
106mgChol
9.9gSat Fat
870mgPotassium
75mgCalcium
2.4mgIron
2.1mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the white fish fillet into 1-inch chunks and pat dry. Mince the garlic, slice the bell pepper, and measure out the Thai basil leaves.
2
Saute
Heat vegetable oil in a wok over medium-high heat. Add garlic and stir 30 seconds until fragrant and just golden at the edges.
3
Bloom
Add red curry paste to the wok and stir over medium heat for 1 minute until the raw smell fades and the oil turns a deeper red.
4
Fry
Add fish chunks and stir-fry over high heat for 2 to 3 minutes, turning gently, until the flesh turns opaque and flakes easily with a fork.
5
Simmer
Pour in coconut milk, fish sauce, and sugar. Add bell pepper and simmer over medium heat for 2 minutes until the sauce coats the fish.
6
Finish
Remove from heat and fold in Thai basil leaves until just wilted, about 15 seconds.
7
Plate
Spoon the fish and sauce over the cooked jasmine rice on a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp red curry paste
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1/2 cup120ml coconut milk
- 2.4 oz70g bell pepper
- 2/3 cup20g Thai basil leaves
