Thai Fish Curry Coconut Broth

This Thai fish curry brings together tender flakes of cod, crisp broccolini, and a creamy coconut curry sauce infused with bright lime and aromatic spices. It is perfect for nights when you crave something vibrant yet easy enough for a weeknight.

I tried this dish on a rainy day at home and it instantly transported me with its bright flavors. Ever since then, it has become a favorite whenever I want to impress friends or pamper myself.

Ingredients

• Olive oil: gives a lush base and helps soften veggies Use extra virgin for best flavor
• White onion: for sweetness and depth Choose ones that feel heavy for their size
• Carrot: adds color and a gentle crunch Pick firm carrots for best texture
• Fresh garlic: brings out bold flavor Look for plump unblemished cloves
• Thai yellow curry paste: infuses authentic Thai warmth Taste test for heat and choose your favorite brand
• Fresh ginger: adds zing and warmth Go for fat smooth-skinned pieces
• Full-fat coconut milk: delivers silky sauce Use a can with minimal additives
• Coconut sugar or brown sugar: for rounded sweetness Try to use coconut for genuine subtlety
• Fish sauce: for savoriness Not essential but highly recommended for that true Thai taste
• Broccolini: keeps things green and a bit bitter Opt for even stalks
• Cod filets: provide mild flaky protein Buy fresh when possible or use high quality frozen
• Lime juice: wakes up all the flavors Choose limes that feel heavy and glossy
• Fine sea salt and freshly ground black pepper: finish and balance the dish
• Toppings like cilantro scallions lime wedges: bring freshness Choose perky looking bunches
• Cooked rice: catches every drop of curry Jasmine or basmati both work beautifully

Step-by-Step Instructions

Sauté the Veggies:

Start by heating olive oil in a large nonstick pan over medium heat. Let the oil shimmer then add diced white onion. Stir occasionally for a full five minutes until the onion turns soft and translucid. Scatter in the carrot slices the fresh garlic Thai yellow curry paste and grated ginger. Now stir and keep things moving for two more minutes as the aromas bloom and everything mingles. Pour in the coconut milk splash in coconut sugar and add a bit of fish sauce if you like. Stir steadily so the coconut milk blends with the curry. Keep on the heat until you see little bubbles around the edge but do not let it boil turn it down to medium as it approaches a simmer.

Cook the Fish:

Gently add broccolini florets to the pan. Toss them in the golden sauce so every stalk gets coated. Now lay the cod filets right into the pan letting them nestle amongst the veggies. Use a spoon to ladle some of the sauce over each piece so they start soaking up flavor immediately. Put a lid on the pan and set a timer for four to five minutes. Check at four minutes by sliding a fork into the thickest part of the fish it should flake apart with the gentlest touch. If not give it another minute.

Finish:

Remove the lid and squeeze fresh lime juice over everything in the pan. Grind some black pepper straight in and give a quick gentle taste. Want it brighter Add another splash of lime. Craving more balance Try a pinch more salt or pepper. Let your palate guide you.

Serve:

Scoop rice into warm bowls and spoon the fish curry over the top letting the sauce run. Garnish with heaps of fresh cilantro chopped scallion and bright lime wedges. Invite everyone to dig in while the steam is rising.

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Broccolini gives this dish such a sweet crunch I love how it stands up to the rich curry sauce. Last Thanksgiving I made this for my family and seeing everyone scoop extra broccolini onto their plates made me smile.

Storage Tips

Leftovers hold up well for up to two days in the fridge. Store curry and rice separately if possible. Reheat the curry gently on the stovetop to help the fish maintain its tenderness. If the sauce thickens simply add a splash of coconut milk or water.

Ingredient Substitutions

No cod on hand Any firm white fish like haddock halibut or even tilapia will work. Swap broccolini for broccoli florets green beans or asparagus. If you do not have Thai yellow curry paste red or green paste will still create a delicious meal just expect a different color and a bit of a twist in flavor.

Serving Suggestions

This dish truly shines with fragrant jasmine rice but brown or basmati rice also soak up the sauce well. Add a subtle Thai cucumber salad or a handful of roasted peanuts for crunch on top. For extra heat offer sliced fresh chilis at the table.

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Cultural Context

Thai curry is a staple of comfort and hospitality. Each region has its unique blend of paste and choice of proteins but the heart of the dish is the fragrant kokosnuss milk and balance of spicy salty sweet and sour. This version echoes the homey comforting curries you might find in coastal Thai towns where fresh fish is always close by.

Frequently Asked Questions About the Recipe

→ Which type of fish works best for this dish?

Cod is recommended for its firm texture and mild flavor, but other white fish like snapper or haddock also work beautifully and won't break apart while simmering.

→ Can the level of spiciness be adjusted?

Yes, simply use more or less yellow curry paste to suit your taste, or try a milder or spicier curry paste based on preference.

→ Is coconut sugar necessary, or are substitutes allowed?

If coconut sugar isn't available, brown sugar provides a nice alternative sweetness and depth without changing the overall flavor profile.

→ Is fish sauce essential for the broth?

Fish sauce adds authentic umami depth, but it can be omitted or replaced with soy sauce for a different savory note if preferred.

→ How should leftovers be stored and reheated?

Cooled leftovers can be stored in an airtight container and refrigerated for up to two days. Reheat gently to maintain the fish’s delicate texture.

→ What garnishes enhance the final dish?

Chopped cilantro, sliced scallions, and fresh lime wedges add brightness, while extra herbs offer colorful, aromatic finishing touches.