Ingredients for Thai Fish Fillets And Shrimp In Coconut Milk
- Green Chilies
- Red Chilies
- White Fish Fillets
- Prawns
- 2 stalks lemongrass
- Coriander
- 4 kaffir lime leaves
- Fresh Ginger
- Garlic Cloves
- Spring Onions
- Soft Brown Sugar
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup coconut cream
- 1-2 tablespoons fish sauce
- a pinch of salt
- juice of 1 lime
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How to Make Thai Fish Fillets And Shrimp In Coconut Milk
- Heat a wok or large pan over medium-high heat. Add 2-3 whole red chilies and roast, turning occasionally, until slightly charred (about 2 minutes).
- Remove chilies from pan, let cool slightly, then finely slice.
- Cut 1 lb fish fillets into 2-inch pieces.
- Bruise 2 stalks lemongrass and 1 tablespoon chopped coriander roots (or 2 tablespoons chopped coriander leaves) by gently crushing with the flat side of a knife.
- Add bruised lemongrass, coriander, 4 kaffir lime leaves, 1 inch ginger (minced), 2 cloves garlic (minced), 1/2 medium onion (thinly sliced), 1 tablespoon brown sugar, and 1 (13.5 ounce) can full-fat coconut milk to the wok.
- Stir to combine and bring to a gentle boil.
- Reduce heat to low, simmer uncovered for 2 minutes.
- Add fish and 8 ounces shrimp (peeled and deveined). Simmer gently for 2-3 minutes, or until fish is cooked through and opaque.
- Stir in 1/4 cup coconut cream.
- Stir in sliced chilies, 1-2 tablespoons fish sauce (to taste), a pinch of salt, and the juice of 1 lime. Adjust seasoning as needed.
- Serve hot over steamed white rice. Garnish with fresh coriander leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
244g
Fat
87g
Carbs
22g
