This is a recipe I got from Chef’s Plate and I LOVE this one. It’s got great flavour, it’s super easy to prepare, and it’s fantastic for chilly days! I hope you enjoy it also.
Thai Fish Curry
Cook time: 30 minutes
2 basa fillets (or white fish of choice, tilapia works also)
165ml coconut milk
1 red onion, diced
1 red bell pepper, thinly sliced
1 roma tomato, roughly chopped
2oz snow peas, string removed and halved
1 lime, zest and juice
1/2oz coconut flakes
1 red or green chili (or dried chilies), or to taste, de-seeded and thinly sliced (leave seeds in for more spice)
Salt & Pepper
1/4 cup water
Curry spice mix:
2g ground coriander
2g ground cumin
2g ground turmeric
Preheat medium soup pot on medium high heat until hot – do not add oil. Add coconut flakes and toast until golden brown, approx. 2-3 minutes. Set aside in small dish until ready to serve.
Add 2 tsp oil to soup pot, and heat over medium high heat until hot. Add red onion, red bell pepper, roma tomato, curry spice mix, and red/green chili. Cook for 5 minutes until onions are soft and spices are fragrant. Season with salt to taste.
Pat basa fillets dry with paper towel, and season with salt and pepper. Cut into 1″ strips.
Add coconut milk, basa fillets, and 1/4 cup of water to soup pot. Bring to simmer over medium heat. Once simmering, reduce heat to low, cover and cook for 3-5 minutes until basa fillets are cooked through (140F internal temperature).
Meanwhile, bring 3/4 cup of water to boil in small pot. Add couscous, gently shake so that couscous falls in even layer in pot, cover with a lid and remove from heat. Let sit 5 minutes; add lime zest and half of the lime juice, and a small drizzle of oil if desired; stir to combine. Fluff with fork before serving.
Remove fish curry from heat, and stir in snow peas and remaining lime juice. Serve fish curry over couscous in a bowl, top with toasted coconut flakes and cilantro. Enjoy!