The Pioneer Woman Tasty Kitchen
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Thai Fish Curry

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

An absolutely divine Thai curry. I could drink the sauce straight through a straw and be happy to call it a meal! Joking. Kind of.

Ingredients

  • 15 leaves Basil
  • 1 Tablespoon Vegetable Oil, Plus More To Fry Basil Leaves
  • 1 pound Firm White Flesh Fish Fillets
  • 4 Tablespoons Thai Green Curry Paste
  • 1-¾ cup Coconut Milk
  • 3 teaspoons Fish Sauce
  • 5 ounces, fluid Coconut Cream
  • 1 whole Handful Of Cilantro Leaves, Chopped
  • 3 teaspoons Fresh Lime Juice

Preparation

Shallow-fry basil leaves in some vegetable oil in a skillet over medium heat until crisp. Remove to a plate lined with paper towels to drain and set aside.

Cut fish into bite-sized pieces.

Heat 1 tablespoon of vegetable oil in a large pan or wok. Once hot add curry paste. Stir for 2-3 minutes or until fragrant. Add coconut milk and fish sauce and simmer for 8-10 minutes. Add fish pieces and simmer for 3-5 minutes or until just cooked. Stir in coconut cream, cilantro and lime juice.

Spoon curry over cooked, plain rice and top with fried basil leaves.

One Comment

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Avatar of Ena

Ena on 11.4.2012

Glad you liked it horseygal and adjusted spice to your taste! When I read your review I was curious because we always think it’s pretty spicey… so I googled American tablespoon vs Australian. Apparently, the Australian tablespoon (20ml) is 1 1/3 times the size of the US tablespoon (15ml). So the recipe should read 4 tablespoons curry paste not 3. I’ve changed it now and this would up the spice level for sure! It also does depend on what curry paste you use…
The recipe does not call for any broth hence its absence from instructions :)

2 Reviews

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Avatar of Chaz

Chaz on 4.4.2014

This was a big, big hit in our house! Made it tonight for the first time and my hub practically demanded that it become a weekly meal. I can’t handle a lot of spice, so we did 3 tablespoons of curry paste (hub added some sriracha to his). And I’m not sure that the fried basil added a lot to it, but it was easy to do so I’d do it again. The sauce is wonderful – creamy, rich, a little sweet. This recipe is on par with any curry I’ve had in a Thai restaurant. Thank you!!!

Avatar of horseygal

horseygal on 11.3.2012

I made this last night and used cod.It had good flavor but we like spicey, so I had to add some pepper flakes. I also added a little curry powder.
Did not see in in the directions where the broth went in, and I ended up not using it or coconut cream since I couln’t find any. Used the whole 15 oz can of coconut milk instead. Very tasty alternative for folks that are not crazy about spicey, (like my mom and sister!)

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