Ingredients Jump to Instructions ↓


  2. 1/2 cup fresh coriander stems and leaves, chopped

  3. 1 can good-quality coconut milk

  4. 4 green onions, sliced (including green stem)

  5. 1 thumb-size piece galangal or ginger, grated

  6. 4 cloves garlic

  7. 2 Tbsp. fish sauce (available at Asian food stores)

  8. 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)

  9. 2 tsp. ground cumin

  10. 2 tsp. ground coriander

  11. 2 tsp. brown sugar (or more to taste)

  12. 1/2 tsp. turmeric

  13. 1 tsp. shrimp paste OR 1 extra tsp. fish sauce

  14. 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce


  16. 3-4 fillets of fresh or frozen fish - any type, from sole to salmon

  17. Handful fresh mushrooms, sliced

  18. 1 red bell pepper, de-seeded and diced

  19. 1 medium tomato, cut into small pieces

  20. Handful of fresh basil

  21. Handful of fresh coriander

  22. Fresh lime or lemon wedges for garnish

  23. Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)

Instructions Jump to Ingredients ↑

  1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.

  2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.

  3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.

  4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.

  5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.

  6. Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with Thai jasmine rice . Enjoy!


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