Thai Coconut Curry Fish Stew

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup fish or vegetable stock
• 1 pound white fish, cut into chunks
• 1 red bell pepper, sliced
• 1 cup frozen peas
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro leaves for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, and curry paste; cook for 1 minute.
3. 3 Pour in coconut milk, diced tomatoes, and stock. Bring to a gentle simmer.
4. 4 Add fish chunks and red bell pepper. Cook until fish is opaque and flakes easily.
5. 5 Stir in peas, fish sauce, brown sugar, and lime juice. Heat through.
6. 6 Serve hot, garnished with fresh cilantro leaves.

Equipment

• Large pot

Variations

• Add tofu or shrimp for a heartier stew.

Substitutions

• Use vegetable stock for a vegetarian version; swap curry paste for green or yellow curry paste for different flavor profiles.

Pairings

• Jasmine rice
• Steamed broccoli

Nutrition

Tips

• Use firm white fish like cod or halibut for best results.
• Adjust curry paste and lime juice to control spice and tang.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed jasmine rice or crusty bread.

FAQ