30 minutes
A comforting and quick-to-prepare dish with creamy coconut milk, Thai red curry, shiitakes, snow peas, and lime.
White Fish Fillets, cut into 1-inch cubes
0 lb
teaspoons
tablespoons
Shallots, minced
each
Thai Or Serrano Chile, seeded and thinly sliced
each
Fresh Cilantro, chopped, stems and leaves separated
tablespoons
Fresh Ginger, minced
tablespoons
Garlic Clove, minced
each
Shiitake Mushroom Caps, sliced ¼ inch thick
0 oz
Snow Peas, cut into 1-inch pieces
0 oz
Thai Red Curry Paste
tablespoons
Unsweetened Full-Fat Coconut Milk
cups
teaspoons
Lime, zest and juice
each
1. Season the Fish
Pat the fish cubes dry with paper towels, then season them with ½ teaspoon of kosher salt.
2. Sauté Aromatics
In a large pot, heat the coconut oil over medium heat. Add the minced shallots or onion, sliced chile, and cilantro stems. Sauté for about 5 minutes until tender and starting to brown.
3. Add Ginger and Garlic
Add the minced ginger and garlic to the pot, stirring for a minute until fragrant.
4. Cook Vegetables
Add the sliced shiitake mushrooms and snow peas along with another ½ teaspoon of salt. Sauté for about 6 minutes, allowing the vegetables to soften.
5. Prepare the Curry Base
Stir in the Thai red curry paste, pour in the coconut milk, fish sauce, lime zest, and lime juice. Bring to a gentle simmer.
6. Cook the Fish
Gently add the fish cubes to the pot, simmer for about 5 to 7 minutes until cooked through.
7. Final Seasoning
Taste the curry and adjust the seasoning with additional salt or fish sauce if needed. Garnish with cilantro leaves.
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