Thai-Inspired Fish Curry
Friday, September 22, 2017 at 4:36PM
Mark Scarbrough

This week on the podcast, we're making a fairly simply and deeply satisfying fish curry. It's pretty hot, so make sure you've got plenty of cooked white rice on hand.

To hear the episode on iTunes, click here. Or to hear it without iTunes, either check it out on the media player at the top of the main recipe page or click here.

One warning, of sorts: this isn't an authentic Thai curry. Rather, it's modified to fit the North American supermarket. But it's pretty fine, nonetheless.


Makes 4 servings

1. Warm the peanut oil for a minute or two in a large high-sided skilet or a sauteuse set over medium heat. Add the onion, ginger, lemongrass, chile, and chile paste. Stir until aromatic, about 1 minute.

2. Pour in the coconut milk; stir in the fish sauce, brown sugar, and turmeric. Bring back to a bubble, just a few seconds.

3. Slip the fish bits into the sauce, then scatter the bell pepper and sugar snap peas on top. Cover, reduce the heat to low, and simmer very slowly for 10 minutes, or until the fish is cooked through. Garnish with the fresh herbs and serve over cooked white rice.

Article originally appeared on bruceandmark (
See website for complete article licensing information.