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Spicy Thai Coconut Fish Stew with Ginger
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound white fish fillets, cut into chunks
  • 1 can (14 oz) coconut milk
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tablespoons Thai red curry paste
  • 1 red bell pepper, sliced
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup vegetable broth
  • 1 tablespoon oil
  • Salt and pepper to taste

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, then cook for 3 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
  • Add the red bell pepper slices and cook for another 2 minutes.
  • Pour in the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle simmer.
  • Add the fish chunks to the pot. Season with salt and pepper, then simmer for 6 to 8 minutes until the fish is cooked through and flakes easily.
  • Remove the pot from the heat. Stir in the lime juice and most of the cilantro.

Notes

Taste the broth before serving and add more curry paste if you want extra spice. The fish cooks quickly, so check it early to avoid dryness. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the sauce. Serve over rice to soak up the flavors.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board