Thai Fish Curry Coconut Broth (Print-Friendly Version)
White fish and vegetables cooked in a creamy Thai coconut curry, served warm with herbs and a squeeze of lime.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 small white onion, diced
03 -
1 carrot, thinly sliced
04 -
4 large cloves garlic, minced
05 -
2 to 3 tablespoons Thai yellow curry paste
06 -
1 tablespoon freshly grated or minced ginger
07 -
415 ml full-fat coconut milk
08 -
1 tablespoon coconut sugar or brown sugar
09 -
2 teaspoons fish sauce (optional)
10 -
2 cups broccolini florets
11 -
4 large cod fillets (approximately 170 grams each)
12 -
Juice of 1 large lime
13 -
Fine sea salt, to taste
14 -
Freshly ground black pepper, to taste
→ For Serving
15 -
Chopped fresh cilantro
16 -
Chopped scallions
17 -
Extra lime wedges
18 -
4 cups cooked rice
# Steps:
01 -
Warm olive oil in a large nonstick sauté pan over medium heat. Add diced onion and cook, stirring occasionally, for about 5 minutes until translucent. Add sliced carrot, minced garlic, Thai yellow curry paste, and grated ginger. Sauté, stirring constantly, for 2 minutes until fragrant.
02 -
Pour in coconut milk, stir in coconut sugar and fish sauce (if using). Combine thoroughly and bring sauce nearly to a simmer, then reduce heat to medium.
03 -
Add broccolini florets and briefly toss to coat in the sauce. Arrange cod fillets among the vegetables, spooning some of the curry sauce over each fillet. Cover with a lid and cook for 4–5 minutes, or until the fish flakes easily with a fork, depending on thickness.
04 -
Drizzle with fresh lime juice and season generously with black pepper. Taste the sauce and adjust salt, pepper, or lime juice to balance flavours as desired.
05 -
Serve hot over cooked rice, garnished with chopped cilantro, scallions, and additional lime wedges for squeezing.
# Notes & Tips:
01 -
For a milder curry, start with 2 tablespoons of curry paste and adjust to taste.