How to Make Fish Filet in Thai Coconut Curry Sauce - A Step-by-Step Guide

When it comes to creating a flavorful and exotic dish, there's nothing quite like the combination of fish filet and Thai coconut curry sauce. This dish offers a perfect balance of spice, creaminess, and freshness, making it a popular choice for anyone looking to elevate their cooking game. Not only is it delicious, but it's also surprisingly easy to make, making it a great option for a weeknight meal or a dinner party with friends.

The star of this dish is undoubtedly the Thai coconut...

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Ingredients

  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 2 tablespoons red curry paste
  • 1 (14 ounce) can coconut milk
  • 1 cup chicken broth
  • ½ teaspoon white sugar
  • salt and ground black pepper to taste
  • 4 white fish filets
  • ¼ cup chopped fresh cilantro
  • ¼ cup green onions, chopped
  • ½ lime, juiced
  • ½ lime, cut into wedges

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
  • Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
  • Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
  • Nutrition

    453 cal.

    • Total Fat: 26g
    • Saturated Fat: 19g
    • Cholesterol: 58mg
    • Sodium: 2226mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 43g
    • Vitamin C: 11mg
    • Calcium: 74mg
    • Iron: 5mg
    • Potassium: 1109mg