Thai Coconut Bass Curry
A delicious and comforting Thai dish featuring bass cooked in a rich and creamy coconut curry sauce with fresh ginger and soy sauce, served with steamed jasmine rice.
Prep
15 min
Cook
20 min
Servings
4
Difficulty
medium
Ingredients
Step-by-Step
Cook the jasmine rice according to package instructions.
In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the grated ginger and sauté for 1 minute until fragrant.
Add the red curry paste and stir to combine. Cook for 1 minute, stirring constantly, to toast the curry paste.
Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Whisk to combine and bring the mixture to a simmer.
Gently add the cubed bass fillets to the simmering curry sauce. Reduce the heat to low and let the fish cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from the heat and stir in the lime juice. Taste and adjust seasoning as needed.
Serve the Thai coconut bass curry over the steamed jasmine rice, garnished with chopped cilantro.