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Thai Coconut Curry Fish Filets

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner
Thai Coconut Curry Fish Filets
Ingredients
  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 2 tablespoons red curry paste
  • 1 (14 ounce) can coconut milk
  • 1 cup chicken broth
  • 1/2 teaspoon white sugar
  • salt and ground black pepper to taste
  • 4 white fish filets
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup green onions, chopped
  • 1/2 lime, juiced
  • 1/2 lime, cut into wedges
Instructions
1
Preheat your cooking surface by heating 1 tablespoon of oil in a skillet over medium heat. Allow the shallots to soften and lose their crispiness, transforming into a translucent state, which should take around 2 minutes. Introduce the curry paste into the mixture and blend it with coconut milk, chicken broth, and sugar. Bring the entire concoction to a gentle boil, then decrease the heat to a low setting and let it simmer for about 10 minutes, allowing the curry to thicken.
2
Add a pinch of salt if you feel it's necessary to enhance the flavor.
3
Next, prepare your protein by sprinkling a pinch of salt onto it. Gently place the fish into the skillet with the curry sauce, making sure to spoon some of the sauce over the top. Cover the skillet and cook until the fish can be easily flaked with a fork, indicating it's cooked through, approximately 5 minutes.
4
Carefully remove the fish from the skillet.
5
Now, mix cilantro, green onions, and a squeeze of lime juice into the curry sauce. Serve the fish with this delightful accompaniment, accompanied by a wedge of lime on the side.