How To Make Spicy Asian Fish Curry
A flavorful and aromatic fish curry made with a blend of Asian spices and herbs.
Serves:
Ingredients
- 4 fillets of white fish, cut into chunks
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp of ginger, grated
- 2 tbsp of red curry paste
- 1 tsp of turmeric powder
- 1 tsp of cumin powder
- 1 can of coconut milk
- 1 cup of fish or vegetable stock
- 1 tbsp of fish sauce
- 1 tbsp of brown sugar
- 1 red bell pepper, sliced
- 1 tbsp of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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In a large pot or Dutch oven, heat the vegetable oil over medium heat.
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Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
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Add the red curry paste, turmeric, and cumin and stir to combine.
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Add the coconut milk, stock, fish sauce, and brown sugar, and stir to combine.
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Bring the mixture to a simmer and add the fish chunks and red bell pepper.
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Cook for 10-12 minutes or until the fish is cooked through and the sauce has thickened.
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Season with salt and pepper to taste.
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Serve with steamed rice and garnish with fresh cilantro.
Nutrition
- Calories : 293kcal
- Total Fat : 18g
- Saturated Fat : 11g
- Cholesterol : 48mg
- Sodium : 990mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 22g
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