Ingredients

• 4 white fish fillets (such as cod or tilapia)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

Preparing the Fish

1. Season the Fish: Season the fish fillets with salt and pepper.
2. Sear the Fish: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the fish fillets, skin side down, and sear until the skin is crisp and golden, about 3-4 minutes. Flip carefully and cook for another 2 minutes. Remove and set aside.

Making the Curry

3. Sauté Vegetables: In the same skillet, add the remaining oil. Sauté the onion, garlic, ginger, bell pepper, and carrots until softened, about 5 minutes.
4. Add Curry Paste: Stir in the curry paste and cook for 1 minute until fragrant.
5. Simmer with Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and let cook for 10 minutes, until the vegetables are tender.
6. Finish with Lime Juice: Stir in lime juice and adjust seasoning with salt and pepper.

Serving

7. Add the Fish: Return the fish to the skillet, spooning the sauce over the fillets. Cook for an additional 2-3 minutes, until the fish is heated through.
8. Garnish and Serve: Garnish with chopped cilantro and serve with a lime wedge on the side.

Conclusion

This Thai-style fish curry is a beautiful blend of sweet, sour, and spicy flavors, making it a heartwarming dish that’s both satisfying and healthy. Serve it over a bed of rice to soak up the delicious, aromatic sauce. It’s a wonderful meal that brings a taste of Thailand to your dinner table.