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WIH Original

Fragrant Thai Fish Curry with Lemongrass, Snow Peas & Jasmine Rice

🍝 dinner·⏱ 45 min·4 servings

Ingredients

Servings
4
  • 1 ½ cups jasmine rice
  • 3 cups water
  • ½ tsp salt
  • 1 ½ lb white fish fillets
  • 1 can coconut milk
  • 2 tbsp thai red curry paste
  • 1 stalk lemongrass
  • 2 medium carrots
  • 1 cup snow peas
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • fresh cilantro
  • thai basil
  • 1 small red chili

How to Make It

  1. 1Rinse jasmine rice until water runs clear.
  2. 2Combine with water and salt in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. 3Fluff and set aside.
  4. 4In a large pan or pot, heat a small amount of oil over medium heat.
  5. 5Add red curry paste and cook for 1–2 minutes until fragrant.
  6. 6Pour in coconut milk and stir to combine.
  7. 7Add lemongrass, carrots, fish sauce, and brown sugar.
  8. 8Simmer for 8–10 minutes until carrots begin to soften.
  9. 9Add fish pieces and cook gently for 5–7 minutes until just cooked through.
  10. 10Stir in snow peas and cook for 2–3 minutes until bright and tender-crisp.
  11. 11Remove lemongrass pieces, then stir in lime juice.
  12. 12Taste and adjust seasoning if needed.
  13. 13Serve curry over jasmine rice and garnish with cilantro, Thai basil, and sliced chili if desired.