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🍽️ Thai Fish Curry with Vegetables

525 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati brown rice
• salt
• 600 g fish fillet (white fish, skinless; e.g. cod, turbot)
• 2 bell peppers (red and orange)
• 150 g cherry tomatoes
• 0.5 bunch cilantro (10 g)
• 2 onions
• 20 g fresh ginger (1 piece)
• 2 garlic cloves
• 2 tbsp sesame oil
• 1 pinch ground galangal
• 1 pinch ground cumin
• 1 tbsp red curry paste
• 200 ml fish stock
• 400 ml coconut milk
• 2 tbsp light soy sauce
• chili flakes
• 1 dash lemon juice

Instructions

1. 1. First, cook the rice in 2.5 times its amount of salted water according to the package instructions.
2. 2. Rinse the fish, pat it dry with a kitchen towel, and cut it into bite-sized pieces. Halve the bell pepper, remove the seeds, wash it, and cut it into strips. Wash and halve the tomatoes. Rinse the coriander, shake it dry, and pluck the leaves. Finely chop the coriander stems.
3. 3. Peel the onion, ginger, and garlic; cut the onion into wedges and finely chop the ginger and garlic. Heat sesame oil in a pan. Add the onion, ginger, garlic, bell pepper, and coriander stems, and sauté for 2 minutes over medium heat.
4. 4. Briefly sauté the galangal, cumin, and curry paste, then deglaze with the stock and coconut milk. Let it simmer for about 8 minutes on low heat.
5. 5. Add the fish and tomatoes to the curry and let them cook gently for about 5 minutes. Season with soy sauce, chili, and lemon juice, and garnish with fresh coriander. Serve with the rice.

Nutrition per serving

• kcal: 525
• Protein: 38 g · Fett/Fat: 14 g · Carbs: 59 g