Thai Red Fish Curry

 

Ingredients:

• 1 lb white fish fillets (such as cod, snapper, or tilapia), cut into bite-sized pieces
• 2 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp avocado oil
• 1 small onion, finely chopped
• 1 bell pepper, sliced
• 1 cup green beans or snap peas
• 2 kaffir lime leaves (optional)
• 1 stalk lemongrass, smashed and cut into 3-inch pieces
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving)

Instructions:

1. Prepare the curry base: Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the Thai red curry paste and cook for an additional minute, allowing the aromas to release.
2. Add coconut milk: Pour in the coconut milk and bring to a gentle simmer. Stir well to combine the paste with the milk.
3. Flavor the curry: Add the kaffir lime leaves, lemongrass, fish sauce, and brown sugar. Let it simmer for 5 minutes to allow the flavors to meld together.
4. Cook the vegetables: Add the sliced bell pepper and green beans or snap peas to the pan, cooking for about 3-4 minutes until they are tender but still crisp.
5. Cook the fish: Gently add the fish pieces to the pan, making sure they are submerged in the sauce. Simmer for 6-8 minutes, or until the fish is cooked through and flakes easily.
6. Finish and serve: Stir in the lime juice and adjust the seasoning with additional fish sauce or sugar, if needed. Remove the kaffir lime leaves and lemongrass pieces before serving.
7. Garnish and enjoy: Serve the Thai Red Fish Curry over jasmine rice, and garnish with fresh cilantro.