John Myers
Quick Thai Fish Curry
The perfect quick thai fish curry recipe with a picture and simple step-by-step instructions.
- 500 g Fish fillets, e.g. Cod, saithe, etc.
- 1 cm Ginger
- 1 bunch Spring onions
- 2 tbsp Sesame or peanut oil
- 1 tbsp Red Thai curry paste
- 450 g Asian vegetable mix, frozen
- 400 ml Coconut milk
- Soy sauce
- Lemon pepper alternatively normal pepper
- If frozen fish is used, let it thaw beforehand. Finely dice the peeled ginger. Cut the spring onions into fine rings. Heat the oil in a wok and sauté the ginger and spring onions in it. Stir in the curry paste and roast briefly.
- Now add the Asian vegetables, pour in the coconut milk, bring to the boil and cook for a few minutes over high heat, stirring occasionally. When the vegetables are thawed and almost cooked, turn the heat down. Cut the fish into bite-sized pieces and let simmer for about 4 minutes over a low heat.
- Season to taste with soy sauce, lemon pepper and, if necessary, other Asian spices. Thai rice goes well with it. If you want to vary the dish, you can also use chicken or shrimp instead of fish.
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