Quick Thai Style Fish Curry
A quick Thai Style Fish Curry recipe is an essential addition to your midweek or dinner party in a hurry repertoire.
The subtle flavours of the sauce lightly surrounds the fish with delicate spices and a decadent, but healthy creaminess that comes from the coconut milk.
I have made this recipe with prawns, salmon, cod, hake, haddock, shellfish and a bag of seafood mix. It also works with coley, pollack, whiting and makes a memorable but reasonably priced midweek dinner.
As with most of my dishes they can be served midweek to friends and family or dressed up to serve at dinner parties. The recipe can easily adapted for vegetarians and vegans. For the latter, I love adding chunks of tofu, aubergine, sweet potatoes, peppers, potato and courgettes. The flavours get drawn into the tofu and vegetables beautifully. If the courgettes are added toward the end, they give a lovely crunch to the curry. Finishing the curry off with a handful of chopped coriander adds a wonderful freshness.
- 4 x 175g salmon fillets or 700g of any fish or mixed seafood
- 1 onion, finely diced
- Oil to fry
- 2 cloves garlic, crushed
- 1 Tablespoon fresh ginger, grated
- 1 birdseye chilli, chopped (increase or decrease to your taste)
- 1 tin (400ml) coconut milk
- 1 piece bruised fresh lemongrass (bash the stalk with a rolling pin or pestle)
- 2 teaspoons turmeric
- 250ml vegetable stock
- 5ml fish sauce
- Juice 1 lime
- Chopped coriander to garnish
- Serve with your choice of rice or noodles
- Stir fry on a gentle heat the onion, ginger, garlic, chilli, lemon grass and turmeric.
- Add the coconut milk, stock and fish sauce (if using) and bring to a boil.
- Lower the heat and simmer, for a few minutes.
- Check the packet for cooking time instructions for the fish you have chosen.
- The cooking time will depend on the thickness of the fish you have chosen.
- Add the fish just before you want to serve the curry.
- Serve the fish on a bed of rice or noodles with steamed pak choi, chopped spring onions, chopped cherry tomatoes, a ladle of the sauce and sprinkle with chopped coriander.
To serve vegetarians, vegans or for a meat-free Monday dish, make the recipe but remember to omit the fish sauce.
12 halved cherry tomatoes
2 spring onions chopped
8 fresh curry leaves (not traditional and can be left out, I love the flavour it gives to the dish)
2 heads pak choi, quartered and steamed (optional)
a handful of roasted unsalted cashew nuts
I love adding chunks of tofu, aubergine, sweet potatoes, peppers, potato and courgettes. The flavour gets drawn into the root vegetables and aubergine.
Add the courgettes toward the end and they give the curry a lovely crunch.
Finished off with a handful of chopped coriander and cashew nuts for extra vitamins.
Chicken and any leftover roasted meat can be added to this recipes and it makes a delicious quick meal.