Narrated Food
Thai-Inspired Coconut Fish Curry
Flaky white fish in a fragrant coconut milk broth with lemongrass, lime leaves, and Thai basil.
Method
- 1Fry curry paste with lemongrass 1 min; pour in coconut milk.
- 2Add lime leaves, red pepper; simmer 5 min.
- 3Add fish; poach gently 5–6 min until cooked.
- 4Season with lime juice, fish sauce, and a pinch of sugar.
- 5Scatter basil; serve with jasmine rice.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
A light, fragrant curry that lets the delicate fish take centre stage; the Thai aromatics make it feel genuinely special with very little effort.
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