Experience the vibrant flavors of Thailand with this delightful Thai Whitefish Curry. It’s a comforting dish where flaky whitefish meets aromatic spices and savory mushrooms, promising a good balance of taste that even the pickiest eaters will love!
Budget Information
The total cost of this Thai Whitefish Curry recipe is approximately $15.04, making it about $3.76 per serving for four servings.
Why This Recipe Works
This recipe shines because it seamlessly combines fresh and flavorful ingredients that complement each other beautifully. The use of turmeric, ginger, and garlic not only brings a warm, rustic aroma but also a bold taste that elevates the whitefish, masking any unwanted fishiness. Plus, the adaptable nature of the mushrooms allows you to enjoy this dish regardless of what’s available in your pantry. Let’s be real—who doesn’t love an easy, fragrant curry that comes together in under 30 minutes?
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delightful dish, along with some possible substitutions:
- 1 lb whitefish (like cod or tilapia) – $10.00 – can substitute with other flaky fish such as haddock or snapper.
- 1 tablespoon coconut oil or olive oil – $0.50 – butter can also be used for a richer flavor.
- 1 teaspoon turmeric – $0.10.
- 1 teaspoon ground cinnamon – $0.10.
- 1 tablespoon grated ginger – $0.20 – you can use ground ginger if fresh isn’t available.
- 2 cloves garlic, minced – $0.20.
- 8 oz shiitake mushrooms, sliced – $2.50 – button mushrooms work too if shiitakes are hard to find.
- 2 green onions, chopped – $0.50.
- 1 cup coconut milk – $1.50 – any non-dairy milk can be a substitute, though it might change the flavor a bit.
- 2 tablespoons aminos or soy sauce – $0.20 – tamari for a gluten-free option.
- Salt and pepper to taste – $0.04.
Step-by-Step Recipe Instructions
Step 1: Start by heating your coconut oil in a large skillet over medium heat. This is where the magic begins! The moment the oil starts to shimmer, you’ll want to add the whitefish. Sear it for about 2-3 minutes on each side until it gets a nice golden color. We’re not cooking it through just yet; we just want that initial kiss of heat and flavor. Imagine the aroma wafting through your kitchen—heavenly, right?
Step 2: Next, sprinkle in the turmeric, cinnamon, grated ginger, and minced garlic. Sauté for about a minute until the spices bloom and create this fragrant cloud that will make your mouth water. It’s like a warm hug for your senses! The colors will be so vibrant that you’ll feel like you’ve traveled to Southeast Asia right in your own kitchen.
Step 3: Time to add those delightful mushrooms and chopped green onions. Stir them around as they cook, absorbing the flavors from the spices and your fish. Cook everything together until the fish easily flakes apart when you gently poke it with a fork. This should take about 5-7 minutes. Trust me, watching the fish transform in the pan is just as satisfying as eating it!
Step 4: Finally, pour in the luscious coconut milk and add your aminos or soy sauce. Stir to combine all the ingredients into a creamy, dreamy curry. Allow it to heat through, so the flavors meld beautifully for a few more minutes. A sprinkle of salt and pepper to taste, and you’ve got yourself a dish that’s ready to impress!
Nutritional Facts
Calories: 410 kcal
Protein: 26 g
Carbohydrates: 21 g
Total Fats: 24 g
Saturated Fat: 16 g
Fiber: 8 g
Sugar: 4 g
Sodium: 332 mg
Storage and Reheating Tips
If you have leftovers (which is rare, trust me!), store them in an airtight container in the fridge for up to 2 days. When you’re ready to savor the flavors again, simply reheat in a skillet over low heat until warmed through, adding a splash of coconut milk if it seems too thick. It’s like the flavors deepen overnight—almost better the next day!
Serving Suggestions
This Thai Whitefish Curry is delicious served over fluffy jasmine rice or quinoa, allowing you to soak up every last drop of the creamy sauce. Top with a sprinkle of fresh cilantro or additional green onions for a burst of color and flavor. For an extra zing, a few squeezes of lime juice will elevate the dish even further!
Reader Tips or Helpful Notes
Feel free to switch up the vegetables based on what you have at home—bell peppers, spinach, or even snap peas would make great additions! Don’t be afraid to adjust the spices to your taste; if you like it spicy, a dash of chili flakes will take this curry to the next level. Most importantly, have fun with it!
Recipe FAQs
Can I use frozen fish for this recipe? Absolutely! Just ensure to thaw it completely and pat it dry before cooking for the best results.
What if I don’t have coconut milk? You can use any other creamy non-dairy milk, but keep in mind the taste will vary. Cashew milk works particularly well!
How spicy is this curry? It’s quite mild! If you want more heat, feel free to add chili paste, fresh chilies, or cayenne pepper.
Can I make this recipe ahead of time? Yes! This curry is excellent for meal prep. Just reheat and enjoy when you’re ready to eat!
What should I serve with this dish? It’s perfect with rice, but you could also serve it with a warm naan bread or alongside some steamed vegetables for a balanced meal.
