Thai Coconut Fish Curry

Name: Thai Coconut Fish Curry
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1.5 lbs white fish fillets, cut into chunks; 3 tbsp red curry paste; 2 (14 oz) cans coconut milk; 1 bell pepper, sliced; 1 cup thai basil; 2 tbsp fish sauce; 1 tbsp brown sugar; 1 tbsp vegetable oil

Created by the Genie — AI-generated, review before relying on it

Flaky white fish simmers gently in a fragrant red curry coconut sauce brightened with thai basil.

35minTotal time

4Serves

EasyDifficulty

ThaiGluten-FreeDairy-Free

⚠️

Common allergens detected: Fish

AI-assisted estimate — always verify allergens and dietary suitability yourself.

Ingredients

Servings

Units

1½ poundWhite Fish Fillets
3 tablespoonRed Curry Paste
2 canCoconut Milk
1Bell Pepper
1 cup
2 tablespoon
1 tablespoonBrown Sugar
1 tablespoon

How to cook it

7 steps

Step 1
Heat the oil in a large pot over medium heat and fry the red curry paste for 2 minutes until fragrant.
Step 2
Pour in the coconut milk and whisk to combine with the curry paste.
Step 3
Bring to a simmer and add the bell pepper, fish sauce, and brown sugar.
Step 4
Simmer for 5 minutes until the bell pepper begins to soften.
Step 5
Gently add the fish chunks and simmer for 6-8 minutes until the fish flakes easily and reaches 145°F internal temperature.
Step 6
Remove from heat and stir in the thai basil.
Step 7
Serve hot over steamed rice.

Nutrition per serving

412Calories

8.2gCarbs

23.1gFat

38.5gProtein

3.8gSugar

892mgSodium

AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.