Thai Red Curry Fish Stew with Lime

• 2 tablespoons vegetable oil
• 2 cups diced onion
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2 cups fish stock
• 1 pound white fish, cut into chunks (like cod or tilapia)
• 1 red bell pepper, sliced
• 1 cup diced zucchini
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 2 limes
• Cilantro, for garnish
• Lime wedges, for serving

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and ginger, sauté for 1 minute. Stir in curry paste and cook for another minute.
3. 3 Pour in coconut milk and fish stock, stirring to combine. Bring to a gentle simmer.
4. 4 Add bell pepper and zucchini. Simmer for 5 minutes.
5. 5 Gently add fish chunks, ensuring they are mostly submerged. Simmer until fish is cooked through, about 5-7 minutes.
6. 6 Stir in fish sauce and brown sugar, adjusting to taste. Squeeze in lime juice.
7. 7 Serve hot, garnished with cilantro and lime wedges on the side.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon

Variations

• Add shrimp for a mixed seafood stew.
• For a vegan option, substitute fish with firm tofu and use vegetable stock.

Substitutions

• If red curry paste is unavailable, use green curry paste for a slightly different flavor.
• Substitute fish sauce with soy sauce for a non-fish sauce option.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• A cold Thai iced tea complements the spicy curry nicely.

Nutrition

Tips

• For a milder curry, use less curry paste or add an extra splash of coconut milk.
• Feel free to add other vegetables like bamboo shoots or Thai eggplant.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of coconut milk if needed.

Serving Suggestions

• Serve with steamed jasmine rice and a side of cucumber salad.
• A squeeze of fresh lime adds extra brightness to each spoonful.

FAQ