Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 tablespoon red curry paste
- 1 can (14 ounces) coconut milk
- 2 cups fish stock or vegetable broth
- 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup snow peas, trimmed
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
If you don’t have fish stock on hand, vegetable broth works just as well. For a spicier kick, feel free to add a pinch of crushed red pepper flakes.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and ground ginger, cooking for another minute until fragrant.
- Stir in the red curry paste, ensuring it’s well combined with the onions and garlic.
- Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.
- Add the fish pieces, red bell pepper, and snow peas to the pot. Cover and cook for about 8-10 minutes, or until the fish is cooked through and the vegetables are tender.
- Stir in the lime juice and season with salt and pepper to taste. Adjust the seasoning if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
One of my favorite kitchen tips is to taste as you go. You can always add more lime juice or curry paste to suit your taste preferences. Remember, cooking is about making the dish your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
