This vibrant Thai fish curry delivers a burst of aromatic flavors with every bite. The base is a freshly blended paste of lemongrass, ginger, garlic, and turmeric, creating a fragrant foundation that is both earthy and bright. Tender sea bass fillets are gently poached in a rich, creamy coconut milk and clam juice broth, absorbing the complex spices without breaking apart. The dish finishes with a quick reduction to create a glossy, flavorful sauce that clings beautifully to the fish. It is a perfect weeknight dinner that feels sophisticated yet remains simple to prepare. Serve it over steamed rice for a comforting, restaurant-quality meal at home.
Thai Fish Curry
Description
This vibrant Thai fish curry delivers a burst of aromatic flavors with every bite. The base is a freshly blended paste of lemongrass, ginger, garlic, and turmeric, creating a fragrant foundation that is both earthy and bright. Tender sea bass fillets are gently poached in a rich, creamy coconut milk and clam juice broth, absorbing the complex spices without breaking apart. The dish finishes with a quick reduction to create a glossy, flavorful sauce that clings beautifully to the fish. It is a perfect weeknight dinner that feels sophisticated yet remains simple to prepare. Serve it over steamed rice for a comforting, restaurant-quality meal at home.Ingredients
Directions
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Blend onion, cilantro stems, lemongrass, turmeric, ginger, cumin, garlic, and crushed red pepper in a food processor to form a dry paste, stopping frequently to scrape down the sides.
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Heat vegetable oil in a medium nonstick skillet over medium-high heat.
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Add 2 rounded tablespoons of the spice paste to the skillet and stir-fry for 1 minute until fragrant.
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Add the sea bass pieces to the skillet and cook for 2 minutes, turning occasionally with tongs to coat in the paste.
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Pour in the coconut milk and clam juice, then simmer gently until the fish is cooked through, turning occasionally, for about 6 minutes.
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Transfer the cooked fish to a plate and set aside.
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Increase heat and boil the remaining liquid in the skillet until it reduces to a thick sauce, about 8 minutes.
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Season the sauce with salt to taste.
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Return the fish to the skillet and heat through briefly to reheat the fish without overcooking.
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Sprinkle with minced fresh cilantro.
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Serve immediately over freshly cooked rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 10.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.6g3%
- Sugars 1.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The spice paste can be prepared up to 3 days in advance. Cover tightly and chill in the refrigerator.
Use the tender, white part of the lemongrass stalk (from the bottom 6 inches) for best flavor.
If you prefer a milder curry, reduce the amount of dried crushed red pepper.
Sea bass is recommended for its firm texture, but other white fish like cod or tilapia can be substituted.
For a vegan version, substitute the clam juice with vegetable broth and ensure the fish is replaced with tofu or chickpeas, though this changes the dish significantly.
