One Pot Thai Green Curry Fish
This one-pot Thai green curry fish is ready in 20 minutes: tender cod in a bright, spicy coconut curry sauce, finished with chili crisp and crispy shallots.
Servings 5 people
Equipment
- wide deep pan or braiser
- parchment paper
Ingredients
- 2 lbs cod or another meaty white fish
- 1 shallot sliced thin
- 5 garlic cloves sliced
- 3/4 cup broth chicken or vegetable
- 3/4 cup coconut milk
- 2 tbsp green curry paste
- 2 tsp fish sauce
- 1-2 thai chilis 2 for extra spice, sliced thin
- 1/4 cup chopped cilantro
- chili crisp for finishing
- crispy shallots for finishing
Instructions
- With a sharp knife, butcher the fish into 6-7 oz fillets (slightly bigger than a deck of playing cards), if not already butchered.
- Add the fish into a large bowl with the garlic and shallots. Season with a heavy drizzle of olive oil (approx. 2 tsp) and a heavy pinch of salt. Toss carefully to coat.
- In your wide braiser, skillet, or sauté pan, add two layers of parchment paper. Layer in the fish, shallots and garlic.
- In a separate measuring cup or bowl combine the broth, coconut milk, green curry paste and fish sauce. Pour the mixture over the fish. Layer in the chilis.
- Place the cover on the pot, folding in the parchment paper. Cook on medium to low heat, fully covered, for 15-20 minutes. Cook time will vary depending on how quickly it comes to a simmer and the thickness of the fish. Check on the dish at the 10-15 minute mark.
- When the fish is opaque throughout, and flakey remove from the heat. Top with chopped cilantro, chili crisp (recommended 2-3 tsp), and crispy shallots.