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Thai Coconut Curry Snapper Stew with Basil and Lime
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 red bell pepper, sliced
  • 1 can (14 oz) coconut milk
  • 2 cups fish broth
  • 1 lb snapper fillets, cut into 2-inch pieces
  • Juice of 2 limes
  • 1/4 cup fresh basil leaves, torn
  • Salt and pepper to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
  • Add the red bell pepper, coconut milk, and fish broth. Bring the mixture to a gentle simmer.
  • Season the snapper pieces with salt and pepper, then add them to the pot. Simmer for 5 to 7 minutes until the fish is opaque and flakes easily.
  • Remove the pot from heat. Stir in the lime juice and most of the basil. Taste and adjust salt if needed.
  • Ladle into bowls and top with the remaining basil.

Notes

Add the basil right before serving so it stays bright and fragrant. If the broth tastes too rich, a squeeze of extra lime at the table cuts through the coconut. Leftovers reheat gently on low heat to avoid breaking up the fish pieces.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Wooden Spoon