thai fish curry

Name: thai fish curry
Ingredients: 1-2 tablespoons oil ( I used olive oil) book calls for canola or peanut; bell pepper, sliced; 32 green beans (I did not count – but here if you need it); 2 cloves garlic, more to taste; 2 teaspoons finely chopped lemongrass (I used a lemongrass puree as discussed in the cod in coconut broth recipe); 1 tablespoon finely grated fresh ginger; 2 teaspoons turmeric; 2 cups coconut milk (use full fat if you can handle it); 1 cup water; 4 tablespoons fish sauce; 4 teaspoons brown sugar; 1 teaspoon chili powder; four to five 6-ounce firm whitefish fillets (snapper, cod, haddock) each cut into thirds; 2 tablespoons fresh lemon juice; 2 tablespoons finely chopped basil (I didn’t have any but would be delicious); kosher salt or Maldon Salt; pepper

lisiskitchen.com

Discover a flavorful Mediterranean-Asian curry recipe using firm fish like cod or haddock. Serve over rice or spinach for a quick, healthy meal.

View full recipe on lisiskitchen.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at lisiskitchen.com.

Share this recipe:

Cooking tools:

Ingredients

1-2 tablespoons oil ( I used olive oil) book calls for canola or peanut
bell pepper, sliced
32 green beans (I did not count – but here if you need it)
2 cloves garlic, more to taste
2 teaspoons finely chopped lemongrass (I used a lemongrass puree as discussed in the cod in coconut broth recipe)
1 tablespoon finely grated fresh ginger
2 teaspoons turmeric
2 cups coconut milk (use full fat if you can handle it)
1 cup water
4 tablespoons fish sauce
4 teaspoons brown sugar
1 teaspoon chili powder
four to five 6-ounce firm whitefish fillets (snapper, cod, haddock) each cut into thirds
2 tablespoons fresh lemon juice
2 tablespoons finely chopped basil (I didn’t have any but would be delicious)
kosher salt or Maldon Salt
pepper