Best 3 Green Curry Fish Stew Recipes
Embark on a culinary journey to Southeast Asia with our tantalizing Green Curry Fish Stew. This delectable dish, hailing from Thailand, is a harmonious blend of spicy, savory, and aromatic flavors that will captivate your taste buds. Prepared with delicate fish fillets, an orchestra of vegetables, and an enchanting green curry paste, this stew is a symphony of textures and flavors. Dive into the depths of its rich broth, infused with coconut milk and an array of aromatic spices, transporting you to the vibrant streets of Bangkok. Accompanying this exquisite stew are a medley of complementary recipes that elevate the dining experience. Discover the secrets of preparing fragrant Jasmine Rice, a staple grain that perfectly soaks up the luscious curry. For a refreshing contrast, delve into the vibrant Carrot and Cucumber Salad, its crisp textures and tangy dressing providing a delightful balance to the richness of the stew. And to quench your thirst, indulge in the invigorating Lemongrass Iced Tea, its citrusy notes providing a cooling respite from the warmth of the curry. Prepare to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN CURRIED FISH
We ate this green curry last night. I'm putting this on here, so's Tomoko who's living with us can have a copy of the recipe.
Provided by JustJanS
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
- Add the green curry paste, and fry for another 2 minutes.
- Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
- Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
- Also add about half the fresh coriander.
- Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
- Stir through the fresh herbs gently.
- Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
Nutrition Facts : Calories 290.4, Fat 28.6, SaturatedFat 20.1, Sodium 374, Carbohydrate 9.5, Fiber 1.4, Sugar 2.7, Protein 3.6
CURRY FISH STEW
Steps:
- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
Tips:
- Choose the Right Fish: Use a firm-fleshed fish like salmon, cod, or halibut that will hold up well in the curry. If using a softer fish, cut it into smaller pieces so it doesn't break apart.
- Make a Flavorful Curry Paste: The curry paste is the heart of the dish, so take the time to make it from scratch. Use a variety of fresh herbs and spices, and don't be afraid to adjust the proportions to suit your taste.
- Simmer the Curry: Bring the curry to a boil, then reduce the heat and simmer for at least 30 minutes. This will allow the flavors to meld and develop.
- Add Vegetables: Vegetables like bell peppers, zucchini, and carrots add color and texture to the curry. Add them towards the end of the cooking time so they don't overcook.
- Serve with Rice: Green curry fish stew is traditionally served with rice. Jasmine rice is a good choice, as it has a light, fluffy texture that pairs well with the curry.
Conclusion:
Green curry fish stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh herbs and spices, along with the tender fish and vegetables, creates a flavorful and satisfying stew. Serve it with rice and your favorite toppings, and enjoy a taste of Thailand in your own home.
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