Name: Fish Filet in Thai Coconut Curry Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Shallots, finely chopped - 3; Red curry paste - 2 tablespoons; Coconut milk - 1 (14 ounce) can; Chicken broth - 1 cup; White sugar - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; White fish filets - 4; Chopped fresh cilantro - ¼ cup; Green onions, chopped - ¼ cup; Lime, juiced - ½; Lime, cut into wedges - ½

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fish Filet in Thai Coconut Curry Sauce

1. Olive oil - 1 tablespoon

2. Shallots, finely chopped - 3

3. Red curry paste - 2 tablespoons

4. Coconut milk - 1 (14 ounce) can

5. Chicken broth - 1 cup

6. White sugar - ½ teaspoon

7. Salt and ground black pepper to taste - ½ teaspoon

8. White fish filets - 4

9. Chopped fresh cilantro - ¼ cup

10. Green onions, chopped - ¼ cup

11. Lime, juiced - ½

12. Lime, cut into wedges - ½

How to cook deliciously - Fish Filet in Thai Coconut Curry Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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