Thai Coconut Curry with White Fish

We all have our comfort foods, and while some crave a Tasty Meatloaf or a Cheesy Casserole (both delicious), my ride-or-die comfort meal is a hot bowl of curry. My Vegetable Coconut Curry recipe is in rotation, but I'm a sucker for a classic Red Thai Coconut Curry. Toss in some white fish, like cod or halibut, and I'm completely satiated.

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The key to making a mean curry is all about establishing a smooth, creamy consistency, which requires a bit of patience, but makes all the difference.

Dish Towel | Bowl All-Clad Ladle | | All-Clad Pan | Cutting Board (similar)

Once your curry is established I like to add some scallops and white fish, but feel free to use chicken or vegetables, or whatever you prefer.

Serve atop some hot rice or cauliflower rice and enjoy! Repeat once a week – at least – for ultimate satisfaction.

Thai Coconut Curry with White Fish

Recipe by Chris Marcum

0.0 from 0 votes

Course: Main Course

Servings

0

Prep time

0

minutes

Cooking time

0

minutes

Calorieskcal

Light, so much flavor, and good kick of spice. This is a favorite around here and a solid curry for Thai food lovers.

Ingredients

• 2 tbsp coconut oil

• 3 tbsp red curry paste Mae Ploy brand preferred

• 1 19oz can coconut cream Mae Ploy brand preferred - NOT CREAM OF COCONUT!!!

• 3 tbsp fish sauce

• 4 tbsp coconut sugar

• 1 cup water

• 1/2 cup bamboo shoots

• 3 kaffir lime leaves or pieces of lime peel

• 5 inches lemongrass pounded slightly with back of knife

• 3/4 lb white fish like cod or halibut, cut into 2x2in pieces

• 6-8 scallops sliced in half, keeping round shape for each half

• 1/2 cup fresh Thai basil

Directions

• Heat a lidded sauté pan on medium heat on the stove top. Add the coconut oil and, once melted, the curry paste. Cook the curry paste in the oil for 1-2 minutes.
• Add 1/3 the can of coconut cream and mix together, combining well. Simmer for 3-5 minutes until the curry bubbles red.
• Add the remaining coconut cream, plus 1 cup of water. Also add the fish sauce, coconut sugar, lime leaves/peel and lemongrass. Bring to a simmer, stir, cover and reduce heat to low. Let simmer for 10 minutes.
• Remove the lime leaves/peel and lemongrass and discard. Add the fish, scallops and bamboo shoots and stir. Cover and cook for 2-3 minutes. Turn off heat and stir in the basil.
• Serve hot over rice or cauliflower rice for a grain-free option.