Thai Fish Curry | Instant Pot and Stovetop Instructions
Course: Main Dishes
Cuisine: Asian, Thai
Main Ingredient: seafood
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Author: Paint the Kitchen Red
Thai Fish Curry is one of the quickest dinner recipes you’ll make. It requires almost no prep but delivers amazing flavor. Flaky cod is gently cooked in a vibrant sauce with flavors of red chilies, lime leaves, and coconut. Creamy coconut milk perfectly balances the spice of the sauce, which tastes best when absorbed by a bowl full of jasmine rice.
Heat curry paste, 1/2 cup of coconut milk, and coconut oil in a large heavy-bottomed saute pan over medium heat until boiling.
Cook for about 1 to 2 minutes, stirring frequently. The mixture will be bubbly and fragrant. Use a splatter screen if desired.
Add fish, fish sauce, palm sugar or brown sugar, lime juice, and remaining coconut milk. Swirl the pan to coat the fish with the sauce. If the sauce is too thick, add a couple more tablespoons of coconut milk or water.
Cover and cook on low heat for 10 minutes or until fish is cooked. (Do not stir the dish, since the fish is very fragile).
Taste and adjust with more fish sauce, brown sugar, or lime juice. Carefully stir in lime leaves and heat through.
Remove pan from heat to prevent the fish from overcooking.