This curry traditionally uses fish from the Mekong but you can use whatever is available.

Thai Jungle Fish Curry

INGREDIENTS: ​

• 14 oz white fish fillet, red snapper, cod, barramundi, rockfish
• salt and black pepper
• 3 tablespoons cooking oil
• 3 tablespoons red curry paste
• 1 small red bell pepper, seeded and sliced into pieces
• 1 1/2 cups chicken broth, or water
• 1/2 cup coconut cream, or coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar, or more to taste
• 1 tablespoon lime juice
• Cilantro (Coriander) leaves, for garnishing

METHOD:

1. Pat dry the fish fillets with paper towels. Season both sides with salt and pepper.
2. Heat 2 tablespoons of oil in a pan over medium-high heat. Add the seasoned fish fillets and sear until the surface is lightly browned, about 1–2 minutes per side. The fish should still be slightly undercooked in the center. Remove from the pan and set aside.
3. In a pot, heat the remaining oil over medium heat. Add the curry paste and sauté for about 1 minute, until fragrant. Add the red bell pepper and stir-fry for another minute, until slightly softened.
4. Pour in the chicken broth and stir to deglaze the pot. Add the coconut cream and stir until well combined. Bring the mixture to a gentle boil.
5. Add fish sauce, sugar, and lime juice. Stir to combine and adjust seasoning to taste. Gently add the seared fish fillets back into the pot and bring to a boil.
6. Once boiling, turn off the heat and garnish with chopped cilantro before serving.