Fish Filet in Thai Coconut Curry Sauce

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the curry. Serve with plenty of rice.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 453 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 3 shallots, finely chopped
• 4 white fish filets
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon white sugar
• 0.5 lime, juiced
• 0.25 cup green onions, chopped
• 0.5 lime, cut into wedges

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.

Step 2

Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.

Step 3

Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.