Easy Thai Fish Curry

Forget take out - Thai curry is easy to make at home and is ready in 30 minutes!

20 minutes

10 minutes

Difficulty

This is our estimate based on online research.
Calories:	302
Fat:	19 g
Carbohydrates:	13 g
Protein:	19 g
Calculated per serving.

by ACleanBake

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Serves: 5

Ingredients

1.25 cup 1.25 cup 1.25 cup Coconut Milk, (one 13.5 ounce can)
3.5 Tbsp 3.5 Tbsp 3.5 Tbsp Thai Kitchen Green Curry Paste
2 tsp 2 tsp 2 tsp Fish Sauce
1 Tbsp 1 Tbsp 1 Tbsp Coconut Sugar
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
1 lb 1 lb 1 lb Mahi Mahi Filet, cubed
0.5 cup 0.5 cup 0.5 cup Onion, thinly sliced
2 Tbsp 2 Tbsp 2 Tbsp Ginger Root, peeled and sliced
1 cup 1 cup 1 cup Peas, Green
1 cup 1 cup 1 cup Baby Carrots, chopped
1 whole 1 whole 1 whole Tomato, Beefsteak, hulled and chopped
2 whole 2 whole 2 whole Red Bell Pepper, seeded and chopped
1 whole 1 whole 1 whole Lime, cut into 8 wedges

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small mixing bowl, whisk together the coconut milk, curry paste, fish sauce and sweetener. Set aside.
In a large, heavy bottomed pan (or a wok), preheat the coconut oil, then add the fish. Saute for about one minute until the sides begin to turn white but the fish is not yet cooked through.
Add the onions and ginger to the pan and saute for another minor or so until the onions begin to look translucent.
Add the peas, carrots, tomato and bell pepper, and toss to combine.
Pour the prepared curry-coconut milk mixture into the pan and stir briefly.
Cover and cook for 3-5 more minutes until the fish is cooked through.
Portion into serving dishes, and top each with the juice of a lime wedge immediately before serving.