Vegetable and fish curry
This vegetable and fish curry combines fresh white fish with zucchini, broccoli, and red pepper in a rich coconut milk sauce. It’s a quick and flavorful dish that’s perfect for a nutritious weeknight dinner.
Cook time 7 min
Prep time 15 min
Ingredients:
2 tbsp curry paste2 cups coconut milk
1 lb white fish
2 zucchini
8 oz broccoli
1 red pepper
1 tbsp fish sauce
1 tbsp lime juice
2 tsp brown sugar
1/4 cup coriander leaves
Vegetable and fish curry is a delightful and aromatic dish that brings together the vibrant flavors of fresh fish and a variety of vegetables, harmonized by rich coconut milk and curry paste. This recipe is perfect for a nutritious weeknight dinner that is both flavor-packed and simple to prepare. Follow this step-by-step guide to create a delicious meal that your family will love.
Instructions:
- Cut the white fish into bite-sized chunks.
- Slice the zucchini into rounds.
- Cut the broccoli into small florets.
- Slice the red pepper into strips.
- Chop the coriander leaves.
- Heat a large pan or wok over medium heat.
- Add the curry paste to the pan and cook for 1-2 minutes until fragrant, stirring constantly to prevent it from burning.
- Pour in 2 cups of coconut milk.
- Stir well to combine with the curry paste and bring the mixture to a gentle simmer.
- Add the sliced zucchini, broccoli florets, and red pepper strips to the pan.
- Stir everything together and let it simmer for about 5 minutes or until the vegetables start to soften.
- Gently add the fish chunks to the pan.
- Stir in the fish sauce, lime juice, and brown sugar.
- Simmer for another 7-10 minutes, or until the fish is cooked through and the vegetables are tender.
- Taste the curry and adjust the seasoning if needed. You can add more fish sauce for saltiness, lime juice for acidity, or brown sugar for sweetness.
- Remove the curry from the heat.
- Sprinkle the chopped coriander leaves over the top.
- Serve the vegetable and fish green curry hot, accompanied by steamed rice or noodles if desired.
Congratulations! You've successfully prepared a mouthwatering vegetable and fish curry. The combination of tender fish, crisp vegetables, and creamy, flavorful curry sauce creates a dish that's both wholesome and satisfying. Serve it over steamed rice or noodles for a complete meal. Enjoy your culinary creation and don't forget to share this delightful recipe with your friends and family.
Vegetable and fish curry FAQ:
The fish should be opaque and flake easily with a fork when it is fully cooked. Depending on the thickness of the fish chunks, this typically takes about 7-10 minutes of simmering.
Yes, you can use frozen fish, but it's best to thaw it beforehand to ensure even cooking. After thawing, pat the fish dry and cut it into bite-sized pieces before adding it to the curry.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.
You can use almond milk or cashew cream as a substitute for coconut milk, but keep in mind that this will alter the flavor and creaminess of the curry.
A large skillet or wok is ideal for this recipe, as it allows enough space to cook the vegetables and fish without overcrowding, encouraging even cooking.
Tips:
- Select fresh, high-quality white fish to ensure the best flavor and texture.
- Adjust the amount of curry paste according to your preferred spice level.
- Slice the vegetables evenly to ensure they cook at a similar rate.
- Do not overcook the fish; it should be tender and flaky but not falling apart.
- Add a splash of water or extra coconut milk if the curry sauce becomes too thick.
- Garnish with fresh coriander leaves for an added burst of flavor and color.
- Serve the curry with steamed jasmine rice or rice noodles to soak up the delicious sauce.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 27g
Carbohydrates 16g
Fiber 5g
Sugar 10g
Fat 36g
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