Description
A flavorful and creamy Thai Fish Curry made with thick white fish fillets simmered in a coconut milk sauce infused with Thai spices, lime, and baby greens, served alongside fragrant Instant Pot coconut rice for a vibrant and comforting meal.
Ingredients
Units
Scale
Fish and Marinade
- 1 - 1 1/2 pounds thick white fish (like halibut, cod, or rockfish)
- 1 teaspoon sea salt
- 4 teaspoons Thai Spice Blend, divided
- 2 limes, divided
- 2 Tablespoons avocado oil
Cooking Ingredients
- 1/4 cup coconut oil or more avocado oil
- 1 bunch baby kale or a couple handfuls of baby greens (kale, chard, spinach)
- 1 Tablespoon fish sauce
- 1 - 13.5 oz can of coconut milk
- Sriracha or sambal oelek (optional)
Side
- 1 recipe Instant Pot Coconut Rice
Instructions
- Start rice: Begin cooking your Instant Pot Coconut Rice or preferred rice so that it finishes as the curry completes, ensuring a warm, fresh side.
- Prep fish: Lay fish fillets on a plate or small baking dish. If fillets are long, cut in half to fit in the skillet evenly.
- Season fish: Sprinkle 1/2 teaspoon of salt and 1 teaspoon of Thai Spice Blend over one side of the fish. Flip the fillets and repeat on the other side with the remaining salt and spice. Squeeze juice from 1 lime and drizzle 2 tablespoons avocado oil over the fish. Flip the fillets multiple times to coat evenly, then let sit 10-15 minutes (or chilled up to 2 hours) to marinate.
- Sear fish: Heat coconut oil in a large skillet over high heat. Place the fish in the skillet and cook for 2-3 minutes on each side until lightly browned but not fully cooked. Remove fish back to plate or pan.
- Cook greens and make sauce: Add baby kale or greens to the skillet; it will sizzle vigorously. Pour in the can of coconut milk to deglaze the pan, scraping the bottom to lift stuck bits for flavor. Stir in the remaining 2 teaspoons Thai Spice, juice of the second lime, fish sauce, and optional sriracha or sambal oelek for heat.
- Simmer curry: Return fish to skillet in the sauce. Cook for about 5 minutes until the sauce thickens, bubbles, and the fish is cooked through.
- Adjust seasoning and serve: Taste the curry and add salt if needed. Serve each bowl with a scoop of coconut rice, a fish fillet, and plenty of sauce with greens. Add extra sriracha if desired.
Notes
- Nat’s Note: This recipe is very adaptable; you can swap the fish for chicken and change up the vegetables. Ensure cooking times remain consistent based on the protein and vegetables.
- If using chicken instead of fish, chopped zucchini works well as a vegetable addition.
- Marinate the fish briefly for best flavor or chill up to 2 hours for deeper infusion.
- Use fresh limes for the best citrus brightness.
- Sriracha or sambal oelek adds optional heat to taste.
Nutrition
- Serving Size: 1 serving (with fish and sauce, excluding rice)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
