Broiled Thai Coconut Curry Fish

A simple Thai curry marinated fish, cooked with vegetables

We love Thai Food! Probably the next most popular kind of food on my site. And I often make my own simplified version of Thai Curry Pastes. Such as this, red curry pastes and then sometimes it is yellow curry paste. And, when I have a little bit extra left over I make this Coconut Curry Fish. It is ridiculously simple. Curry paste, coconut milk and 15 minutes usually on salmon steaks or wedges.  To get things even simpler, I steam or cook some broccoli on the same pan. Served with rice or not, you have an almost fancy dinner of sorts. Okay, a pretend fancy dinner of sorts.  An old recipe that has served me well over the years. It has seen some variations. Overall, the coconut and curry has remained the same.

About Coconut Curry Fish and Thai Basil

This recipe for Coconut Curry Fish works well with any kind of Thai Curry that you have on hand. My hunch is that it probably will work well with other kinds of curry pastes, as long as they are fresh and robust.  I like to use salmon for this because, it is a fish that I often have on hand. Adding a generous dose of Thai Basil if you have some on hand, intensifies the flavor beautifully. I often have a lot of basil on hand. In fact, am blessed to have a neighbor that actually grows Thai Basil.  Since it grows happily in abundance. I get the benefits of his labor.

How to Enjoy This Fish Curry

As a rule, you can make this a single sheet pan meal, with broccoli or another vegetable if you wish. I recommend starting that out on one side of the pan and roasting it for about 15 minutes (this is for broccoli) and then pulling the pan out and adding the fish and continuing.

A perfect side to this dish, is this tomato basil fried rice.

Just a little Resting time makes it all better.

The fish needs about 15 minutes for the flavors to settle, 30 minutes if you have the time and then you have a meal that is satisfying and full of sweet, savory and spicy.

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