Fish in Thai green curry

Delicious Thai Green Curry Fish Recipe

Total preparation time: 25 minutes
Cooking time: 10 minutes
Preparation time: 15 minutes
Number of servings: 2

Discover the exotic flavors of Asia with this simple and quick recipe for fish in Thai green curry. This dish, while not presented in an extremely attractive way, perfectly combines intense and creamy flavors for an unforgettable culinary experience. The green curry is renowned for its vibrant aroma, thanks to fresh ingredients and spices. Whether you're a cooking enthusiast or just a beginner in the kitchen, this recipe will make you feel like a true chef.

Necessary ingredients:

- 300 grams of white fish fillet (we recommend cod, perch, or dorado)
- 1 medium carrot, sliced thinly
- 1 red onion, julienned
- 1/2 tablespoon of green curry paste (adjustable according to spice preferences)
- 200 ml of coconut milk
- 1/2 tablespoon of coconut butter (or coconut oil, for a vegan option)
- Salt, to taste
- A handful of fresh coriander leaves, for garnish
- Lime wedges, for serving
- Cooked white rice, as a side dish

Nutritional benefits:

This fish recipe is not only delicious but also packed with nutritional benefits. White fish is an excellent source of high-quality protein, low in fat. Coconut milk adds a creamy touch while providing essential fatty acids. The carrot provides antioxidants and vitamins, while coriander is known for its detoxifying properties.

Step-by-step preparation:

1. Preparing the ingredients: Start by slicing the carrot and onion. Make sure the slices are even for uniform cooking. If using frozen fish, ensure it is fully thawed before use.

2. Heating the oil: In a wok or deep pan, melt 1/2 tablespoon of coconut butter over medium heat. This will not only add flavor but also help cook the ingredients evenly.

3. Sautéing the vegetables: Add the carrot and onion to the wok and sauté for 3-4 minutes, until softened and slightly translucent. This step is essential for intensifying their flavors.

4. Adding the curry paste: Incorporate the green curry paste and mix well to distribute it evenly. Cook for 1 minute to activate the spice flavors.

5. Coconut milk: Pour the coconut milk into the wok and bring the mixture to a boil. This will create a creamy base for the curry.

6. Cooking the fish: Reduce the heat to low and carefully place the pieces of fish into the curry sauce. Ensure they are covered by the sauce, with the vegetables placed on top. Cover the wok and let it cook for 10 minutes, or until the fish is fully cooked and flakes easily with a fork.

7. Serving: Divide the curry into plates, sprinkle fresh coriander leaves on top, and add lime wedges. Serve alongside cooked white rice, which will absorb the delicious flavors of the curry.

Serving suggestions:

This green curry fish recipe can be enjoyed warm or cold. You can add a cucumber salad for a crunchy contrast or include whole grain rice for a healthier option.

Recipe variations:

- If you want to add extra texture, you can include vegetables like bell peppers or zucchini.
- Instead of white fish, you can use shrimp or tofu for a vegetarian option.
- For a spicier note, add a few slices of chili pepper.

Frequently asked questions:

1. Can I use light coconut milk? Yes, but keep in mind that the texture and final taste will be slightly different. Full-fat coconut milk provides a richer flavor and creamier consistency.

2. Is this curry suitable for making in advance? You can prepare the curry a few hours ahead and reheat it before serving. The flavors intensify over time.

3. How can I store leftovers? The curry stores well in the refrigerator in an airtight container for 2-3 days. It can be reheated in the microwave or on the stovetop.

So, I invite you to let yourself be carried away by the flavors of this Thai green curry. It is an easy-to-make recipe that will surely impress anyone, whether it's a family dinner or a meal with friends. Enjoy every bite and savor the warmth this aromatic dish offers!