Name: Thai Fish Curry
Total time: 40 min
Yield: 4 servings
Ingredients: 1½ lb firm white fish, cut in 2-inch chunks; ½ tsp salt; 1 lime, zest and juice; 2 tbsp coconut oil; 2 shallots, diced; 5 cloves garlic; 2 fresh chilies, diced; 3 tbsp lemongrass, minced; 2 tsp turmeric root, grated; 1 tsp ginger, grated; 2 tbsp Thai curry paste; 2 cups fish or chicken stock; 8 kaffir lime leaves; 2 cups carrots, diced; 1 red bell pepper, diced; 14 oz coconut milk; 1 tbsp fish sauce; 2 cups green beans, trimmed; ½ cup basil or cilantro, chopped

Estimate, per serving

Estimating…

Ingredients

firm white fishcut in 2-inch chunks: 2 1/4 lb
salt: 3/4 tsp
limezest and juice: 2
coconut oil: 3 tbsp
shallotsdiced: 3
garlic: 8 cloves
fresh chiliesdiced: 3
lemongrassminced: 4 1/2 tbsp
turmeric rootgrated: 3 tsp
gingergrated: 1 1/2 tsp
Thai curry paste: 3 tbsp
fish or chicken stock: 3 cups
kaffir lime leaves: 12
carrotsdiced: 3 cups
red bell pepperdiced: 2
coconut milk: 21 oz
fish sauce: 1 1/2 tbsp
green beanstrimmed: 3 cups
basil or cilantrochopped: 3/4 cup

Method

01Season the fish with salt, lime zest, and lime juice. Set aside.
02Sauté shallots in coconut oil over medium until golden. Add garlic, lemongrass, and chilies. Cook until fragrant.4 min
03Lower the heat. Add turmeric, ginger, and curry paste. Cook 1 minute.1 min
04Add stock, lime leaves, carrots, and bell pepper. Simmer covered until the carrots soften.5 min
05Stir in coconut milk, fish sauce, and a squeeze of lime. Taste and adjust.
06Nestle in the fish and green beans. Simmer until the fish is opaque.4 min
07Finish with basil or cilantro. Serve over rice with lime wedges.