Green Thai Fish Curry
Authentic green Thai fish curry with coconut milk and crispy fish fillets. Ready in under 30 minutes and easy to make at home!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp oil
- 2-3 large white fish fillets (such as pangasius or tilapia)
- 1 tbsp oil
- 2 tbsp green curry paste
- 1½ cup coconut milk
- 1 tbsp palm sugar
- 1½ tbsp fish sauce
- 2 kaffir lime leaves (sliced into thin strips)
Instructions
- 1
Fry the curry paste: In a separate pot, heat 1 tbsp of oil and stir in the green curry paste. Cook over medium heat until fragrant and the oil starts to separate from the paste.
- 2
Make the curry sauce: Pour in the coconut milk, then add palm sugar and fish sauce. Let it gently simmer (don’t boil) until the palm sugar has dissolved and the sauce slightly thickens.
- 3
Add kaffir lime: Turn off the heat and stir in the thinly sliced kaffir lime leaves. Set aside.
- 4
Pan-fry the fish: Pat the fish fillets dry to remove excess moisture. Heat 3 tbsp of oil in a non-stick pan and pan-fry the fillets on both sides until golden and cooked through.
- 5
Assemble and serve: Place the crispy fish fillets on a serving plate and spoon the hot green curry sauce over the top. Serve immediately with jasmine rice.