Lemongrass Basil Fish Curry is a delightful fusion of aromatic Thai flavors, perfect for those who love a spicy and fragrant dish. Originating from the heart of Thailand, this curry combines the citrusy notes of lemongrass with the sweet, peppery taste of basil, creating a harmony of flavors. The dish is completed with creamy coconut milk, which balances the heat from the Thai red curry paste. Halal-certified fish, like snapper or tilapia, is gently simmered to perfection, absorbing the rich and vibrant curry sauce. This dish is a favorite for its fresh ingredients and invigorating taste, offering a healthy and fulfilling meal option that is both exotic and comforting.
Lemongrass Basil Fish Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Lemongrass – 2 Stalks
- Basil – 1 Cup
- Coconut Milk – 400 Ml
- Fish – 500 Grams
- Thai Red Curry Paste – 2 Tbsp
- Fish Sauce – 1 Tbsp
- Lime – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
15 Grams
Saturated Fat
50 Mg
Cholesterol
600 Mg
Sodium
10 Grams
Carbohydrates
30 Grams
Protein
25 Mg
Vitamin C
Directions
Step 1
Finely chop the onion, garlic, and ginger. Cut the lemongrass into small pieces.
Step 2
Heat a large pot over medium heat and add the onion, garlic, and ginger. Sauté until fragrant.
Step 3
Add the lemongrass and Thai red curry paste, stirring for about 2 minutes to release the aromas.
Step 4
Pour in the coconut milk and bring to a gentle simmer. Add the fish sauce and stir well.
Step 5
Add the fish pieces to the pot, ensuring they are submerged in the curry sauce. Cook for 10-15 minutes until the fish is cooked through.
Step 6
Stir in the basil leaves and squeeze the lime juice over the curry. Serve hot with steamed rice.
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