Ingredients

• 500 gms (1.11 lbs) white fish fillets
• 400 mls (1.67 cups) coconut milk
• 3 tbsps red curry paste
• 2 tbsps fish sauce
• 1 tsp sugar
• 2 tbsps lime juice
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 10 basil leaves
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tbsps fresh cilantro, chopped
• 1 red chili, sliced

Instructions

1. Heat vegetable oil in a large pan over medium heat (180°C / 350°F).
2. Add minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for another 1-2 minutes.
4. Pour in the coconut milk, fish sauce, and sugar. Bring to a simmer.
5. Add the sliced onion and red bell pepper to the pan. Cook for 3-4 minutes until slightly softened.
6. Carefully place the white fish fillets into the pan, ensuring they are submerged in the sauce.
7. Simmer on low heat for 5-7 minutes or until the fish is cooked through and flakes easily.
8. Stir in the lime juice and basil leaves, cooking for an additional 1-2 minutes.
9. Garnish with fresh cilantro and sliced red chili before serving.
10. Serve hot with steamed rice or noodles.

Notes

• This Thai Coconut Curry Fish is a delightful and flavorful dish perfect for a quick dinner.
• Adjust the spice level to your preference by increasing or reducing the amount of curry paste.