Coconut fish curry is a mainstay of southern Thai cuisine, where coconut grows in abundance by the Andaman Sea. Red curry paste with coconut milk creates a creamy and aromatic sauce that envelops the fish. It is one of the most exported dishes of Thai gastronomy.
Thai
Thai coconut fish
Thai coconut fish from Thailand: traditional step-by-step recipe, with chef tips and clear timings.
- thailand
- Main course
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 30 g
- Fiber 2 g
- Carbohydrates 14 g
- Fat 24 g
- Sodium 780 mg
Story behind the dish
Preparation
Thai coconut fish is a Thai preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 white fish loins of 170 g.
- Have ready: 400 ml of coconut milk.
- Have ready: 3 tablespoons Thai red curry paste.
- Have ready: 2 tablespoons of nam pla fish sauce.
- Have ready: 1 tablespoon of palm or brown sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat oil in wok or saucepan; fry the curry paste for 1 minute…
Heat oil in wok or saucepan; Fry the curry paste for 1 minute until aromas are released.
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Add lemongrass
Add lemongrass, kaffir lime leaves and half of the coconut milk; boil gently for 3 minutes.
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Incorporate fish
Add fish, green beans, pepper and the rest of the coconut milk.
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Cook covered for 10-12 minutes over medium heat until the fish is...
Cook covered for 10-12 minutes over medium heat until the fish is cooked.
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Season with nam pla and sugar; the flavor should balance sweet
Season with nam pla and sugar; the flavor should balance sweet, salty and spicy.
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Serve with jasmine rice
Serve with jasmine rice, Thai basil and lime wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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