Target: 6 × 4 inches · landscape

Thai Coconut Curry with White Fish

50 min · 4 servings

Ingredients

□ 1 1/2 cups jasmine rice

□ 2 1/4 cups water

□ 1 1/2 lb firm white fish fillets, such as snapper, cut into 1 1/2-inch chunks

□ 1 tsp kosher salt

□ 2 tbsp neutral oil

□ 2 tbsp Thai red curry paste, divided

□ 1 medium shallot, thinly sliced

□ 3 garlic cloves, minced

□ 1 (13.5 oz) can full-fat coconut milk

□ 1 cup low-sodium fish stock

□ 1 red bell pepper, thinly sliced

□ 8 oz green beans, trimmed and halved

□ 1 tbsp fish sauce

□ 1 tsp light brown sugar

□ 1 lime

□ 1/2 cup Thai basil leaves, loosely packed

1. Rinse jasmine rice, add water, and cook covered over low heat until tender; keep covered.

2. Pat and salt fish. Slice shallot and pepper, halve beans, mince garlic, and ready lime and basil.

3. Bloom curry paste in oil, soften aromatics, then whisk in coconut milk, stock, fish sauce, and sugar.

4. Simmer vegetables until crisp-tender. Add fish gently and cook until opaque and 145 F.

5. Turn off heat; add lime and basil. Fluff rice and serve with curry broth.

Cook’s note: Keep the broth at a gentle simmer so the fish stays in tender pieces.