Serving Size: 4
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Ingredients:
1 lb of white fish, broken up (such as hake)
2 tbsp green curry paste
1 ½ cup coconut cream, unsweetened
4 tbsp butter
½ lime, juice
fresh basil
Sea salt and pepper to taste
10oz cauliflower, optional
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Instructions:
1. Set oven temperature to 400°F.
2. Combine the coconut cream, green curry pate, lime juice, and sea salt to taste in a medium-sized bowl.
3. Add fish to a baking pan that has been liberally coated with oil.
4. Drizzle the coconut cream mixture over the fish and top with butter.
5. Bake for 20 minutes in the oven.
6. Served with cooked cauliflower is optional.
7. As a garnish, include slices of lime and fresh basil.
8. Have fun!
With very little work, you can bring the vivid flavours of Thailand into your home with this oven-baked Thai coconut fish curry. The richness of coconut milk, the delicate texture of fresh fish, and the aromatic spices and herbs of Thai cuisine come together in this cosy yet unusual dish that is cooked to perfection. The end product is a tasty and healthful dish that works well for a big occasion or a weeknight supper.
Thai coconut fish curry’s elegance is found in its harmony of flavours and its simplicity. A fragrant paste consisting of ingredients such as lemongrass, ginger, garlic, and red chilli peppers forms the foundation of the curry. Thai cuisine is centred around these ingredients, which provide a unique blend of flavors—heat, freshness, and depth. Mix these ingredients with a small amount of lime juice and fish sauce in a blender to make a paste. This paste provides the curry with a base and a burst of flavourful aromas.
Fish preparation comes next when the paste is finished. This dish works best with a firm white fish, such as cod, halibut, or snapper, which holds up nicely while baking and absorbs the curry flavours without becoming mushy. The curry paste is next applied on the fish, making sure that every square inch is encased in the colourful, hot concoction.
Pour coconut milk over the fish to make the sauce. Thai food uses coconut milk extensively since it has a rich, creamy texture with a hint of sweetness. It gives the meal an opulent texture while counterbalancing the heat from the chilli peppers. As the curry paste bakes, the coconut milk combines with it to create a creamy sauce that is filled with the nuanced flavours of Thai spices.
The curry can be made simpler to cook while its flavour is enhanced by baking it in the oven. The coconut milk and curry paste combine as the fish bakes, absorbing the flavours and making the fish succulent and soft. The heat from the oven guarantees that the fish is cooked through, allowing it to flake easily with a fork and the sauce to slightly thicken, resulting in a filling and substantial dish.
Vegetables like bell peppers, zucchini, or spinach can be added to the baking dish to finish the curry. These veggies enhance the colour and texture of the fish while also absorbing the flavour of the curry sauce. For about 20 to 25 minutes, or until the fish is cooked through and the veggies are soft, bake the curry in a preheated oven at 375°F (190°C).
After the curry is cooked, add some fresh cilantro, Thai basil, and lime juice as garnish. The lime juice balances off the richness of the coconut milk and brightens the dish, adding a blast of freshness along with an overall boost to the flavour profile.
To soak up the flavourful sauce, serve the oven-baked Thai coconut fish curry over warm naan bread or over steaming jasmine rice. With its exquisite blend of sweet, savoury, and spicy flavours, the dish’s creamy sauce and soft fish ensure that every bite is enjoyable.
Not only is this Thai coconut fish curry cooked in the oven a visual treat, but it’s also a wholesome and well-balanced dinner. It is made with fresh fish, veggies, and coconut milk, which guarantees that it is high in protein, vitamins, and good fats. With its brilliant flavours and simple preparation, this meal is likely to impress whether you’re a fan of Thai food or just looking to try something new.