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Thai Fish Curry

Thai Fish Curry Vmxv03 A recipe image
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.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 10.2
Dietary: Gluten-free
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
  • 1/3 cup Finely chopped onion
  • 2 tablespoon Mncd frsh cilantro stems
  • 2 tablespoon Mncd frsh lemongrass
  • 1 tablespoon Turmeric
  • 1 tablespoon Mncd fresh ginger
  • 1 tablespoon Ground cumin
  • 3 large garlic clvs, halved
  • 3/4 teaspoon Dried crushed red pepper
  • 1 tablespoon Vegetable oil
  • 3/4 lb 1 1/2" thick sea bass Fillets, cut in 3" pieces
  • 1 cup Cnd unswtnd coconut milk
  • 2/3 cup Bottled clam juice
  • 1/4 cup Minced fresh cilantro
  • 2 cups Freshly cooked rice
Directions
  1. 1
    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.
  2. 2
    Heat vegetable oil in a medium nonstick skillet over medium-high heat.
  3. 3
    Add 2 rounded tablespoons of the spice paste to the skillet and stir-fry for 1 minute until fragrant.
  4. 4
    Add the sea bass pieces to the skillet and cook for 2 minutes, turning occasionally with tongs to coat in the paste.
  5. 5
    Pour in the coconut milk and clam juice, then simmer gently until the fish is cooked through, turning occasionally, for about 6 minutes.
  6. 6
    Transfer the cooked fish to a plate and set aside.
  7. 7
    Increase heat and boil the remaining liquid in the skillet until it reduces to a thick sauce, about 8 minutes.
  8. 8
    Season the sauce with salt to taste.
  9. 9
    Return the fish to the skillet and heat through briefly to reheat the fish without overcooking.
  10. 10
    Sprinkle with minced fresh cilantro.
  11. 11
    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.

Keywords: thai, fish, curry, sea bass, coconut milk, lemongrass, ginger, garlic, turmeric, cumin, chili, dinner, seafood, aromatic, simmered, rice, spicy, cream sauce
Read it online: https://www.chefs-mate.com/recipe/thai-fish-curry-vmxv03-a/