Thai Fish Curry

with Spinach, Sugar Snaps and Coconut Milk
Chef's choice
Delicious and easy Thai dinner.
Cooking time: 30 min
Cals 828 · Prot 49 · Carbs 99 · Fat 30
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Jasmine rice
150 Grams
350 ML
0.5 Tsp


Nile perch fillet
350 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
1 Piece
200 Grams
Sugar snap peas
100 Grams
30 Grams
Vegetable oil
2 Tbsp
Red curry paste
20 Grams
Chopped tomatoes
400 Grams
Coconut milk
200 ML
50 ML
Lime leaves
0.7 Pieces
Fish sauce
15 ML
1 Piece
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Fresh coriander
15 Grams
Large red chilli
1 Piece


1 Cook rice
In a medium pot, combine washed and drained jasmine rice, water, and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 min until water is absorbed. Remove from the heat and let stand, covered, for 10 min. Fluff with fork before serving.
2 Prep curry
Meanwhile, prepare the curry. Cut the fish to cubes. Peel and chop the onion and garlic. Peel and cut the carrots to small cubes. Wash and dry the spinach and sugar snap peas. Cut the sugar snap peas to strips. Chop the spinach. Peel and grate the ginger. Slice the red chilli (remove the seeds if you prefer a milder heat).
3 Cook curry
Heat oil in a large pot. Cook the onion and carrot, stirring, for 5 min. Add the garlic, ginger, and red curry paste (spicy!), cook for 2 min. Add 200/300/400 g of chopped tomatoes, the coconut milk, measured water, lime leaves, and fish sauce. Bring to a simmer, cover, and stew for 10 min.
4 Add fish
Add fish cubes, and simmer for 2 min.
5 Add and serve
Add the spinach and sugar snap strips. Cook for a final 2-3 min. Season the curry with lime juice, salt and pepper. Serve with the cooked jasmine rice and chopped fresh coriander. Garnish with red chilli slices (spicy!).
Tips for fussy eaters
Use only half of the Thai curry paste.
Pro tip
The fish requires only 3-5 minutes of cooking time if the pieces are small. Don't overcook, as the fish starts to flake after 5 minutes and you won't have nice chunks to eat.

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