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Thai Fish Curry

Thai Fish Curry Recipe

  • 2 to 6 small green chiles, according to heat, seeded if you like
  • 3 to 4 small shallots or 1 small onion, chopped
  • 1-inch piece fresh ginger, peeled and chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons galangal paste (optional)
  • 3 lemongrass stalks, white part only, tough outer layers removed, finely sliced
  • 2 teaspoons ground coriander
  • 2 tablespoons ground cumin
  • Juice and grated zest of 1 lime
  • 4 kaffir lime leaves, chopped (optional)
  • 1 teaspoon Thai shrimp paste
  • 1 teaspoon sea salt
  • 2 tablespoons sunflower or peanut oil
  • 1¾ cups coconut milk
  • ¾ cup fish stock or water
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 teaspoons sugar
  • 4 ounces green beans
  • 4 green onions
  • 1 pound firm fish fillets, such as Pacific halibut or tilapia, skinned
  • 10 ounces fresh crabmeat
  • A handful of cilantro and Thai basil or ordinary basil leaves, coarsely torn
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 513kcal (26%)
Total Fat 33g (51%)
Saturated Fat 21g (104%)
Cholesterol 161mg (54%)
Total Carbohydrate 18g
Dietary Fiber 3g
Sugars 4g
Protein 40g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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