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Thai Style Fish Curry with Vegetables

Thai Style Fish Curry with Vegetables
I love making this Thai-inspired fish curry because it's so flavorful and nutritious. The combination of tender fish and crunchy vegetables in a rich coconut milk sauce is just perfect. It's a great meal to serve with rice or noodles.
Ingredients
  • 500g/1.1lb fish fillet (such as cod or tilapia)
  • 400ml/1.7 cups coconut milk
  • 250g/8.8oz broccoli florets
  • 4 medium-sized carrots, peeled and sliced
  • 2 medium-sized onions, sliced
  • 2 cups/475ml water
  • 1 packet of Thai tom kha soup mix
  • 1 bunch of fresh cilantro leaves
  • 1 lime wedge
  • 1/2 teaspoon/2.5ml salt
Instructions

1. Combine 400ml (1 3/4 cups) of coconut milk, 250ml (1 cup) of water, 1 packet of Thai tom kha soup mix, and 1 teaspoon of salt in a large pot.

2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let simmer for 3-4 minutes.

3. Add 200g (7 ounces) of sliced carrots and 150g (5 ounces) of broccoli florets to the pot.

4. Cook until the vegetables are tender, about 5 minutes.

5. Cut 400g (14 ounces) of fish fillet into 4 equal portions and add them to the pot, ensuring the fish is fully submerged in the curry sauce.

6. Cook for an additional 2-3 minutes or until the fish is cooked through and flakes easily with a fork.

7. Stir in 1 medium sliced onion and 15g (1/2 ounce) of chopped cilantro leaves.

8. Squeeze the juice of 1 lime wedge over the curry and serve hot with steamed rice or noodles.

Tools
  • wok
  • large pot
  • cutting board
  • knife
  • measuring cups
  • spoon

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