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Thai Fish Curry
...in your mind.
Thai Fish Curry

Thai Fish Curry

Serves 4-6 - I love a simple curry, and this certainly fits the bill. The fish is added right near the end and stays super moist.

Ingredients

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 tablespoons curry powder
  • 14 ounce can coconut milk
  • 1/2 cup milk
  • 1 tablespoon Sriracha
  • 1 pound snapper...grouper...basically any white fish - sliced in bite size pieces
  • 1/3 - 1/2 large red pepper, diced small
  • Chopped green onions & cilantro for garnish

Directions

  1. Cook onion and garlic in oil until softened - but not too soft
  2. Add flour and curry powder to onion mixture
  3. Stir well for a minute, add coconut milk and reg milk to your preferred thickness
  4. Stir in Sriracha - let thicken and come to a simmer
  5. Add snapper (or whatever you’re using) and simmer until fish is cooked – about 10 minutes
  6. While it finishes, cook red pepper in a little olive oil until slightly blackened and softened
  7. Serve on rice and garnish with green onion, cilantro and some of the red pepper
Thai Fish Curry

Thai Fish Curry

Serves 4-6 - I love a simple curry, and this certainly fits the bill. The fish is added right near the end and stays super moist.

Ingredients

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 tablespoons curry powder
  • 14 ounce can coconut milk
  • 1/2 cup milk
  • 1 tablespoon Sriracha
  • 1 pound snapper...grouper...basically any white fish - sliced in bite size pieces
  • 1/3 - 1/2 large red pepper, diced small
  • Chopped green onions & cilantro for garnish

Directions

  1. Cook onion and garlic in oil until softened - but not too soft
  2. Add flour and curry powder to onion mixture
  3. Stir well for a minute, add coconut milk and reg milk to your preferred thickness
  4. Stir in Sriracha - let thicken and come to a simmer
  5. Add snapper (or whatever you’re using) and simmer until fish is cooked – about 10 minutes
  6. While it finishes, cook red pepper in a little olive oil until slightly blackened and softened
  7. Serve on rice and garnish with green onion, cilantro and some of the red pepper