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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried green curry. I was backpacking through Thailand, and a kind woman at a street food stall insisted I try her family's recipe. The explosion of flavors—spicy, sweet, savory, and creamy—was unlike anything I’d ever tasted. I knew I had to recreate it at home. This Green Curry Fish with Zucchini recipe is my attempt to capture that magic, with a healthy twist. I even messed up the first few times I tried, but learned to be patient with the process.
Now, I know what you're thinking: 'Fish in curry? With zucchini?' Trust me on this one. The mild, flaky white fish soaks up the vibrant green curry sauce beautifully, while the zucchini adds a subtle sweetness and a satisfying crunch. It's a surprisingly harmonious combination that's both healthy and incredibly delicious. The recipe is also super versatile, which is a huge bonus in my book. So, are you ready to give it a try? I promise, you won't be disappointed!
I’ve made this dish countless times, tweaking it here and there to get it just right. And you know what? It’s always a hit, even with the picky eaters in my family. It's proof that healthy food can be incredibly flavorful and satisfying. Plus, it’s ready in under 30 minutes, making it perfect for a weeknight meal. So, gather your ingredients, put on some music, and let's get cooking! I'm sure you'll love this as much as my family and I do.
Required Equipments
- Large Skillet or Wok
- Cutting Board
- Sharp Knife
- Measuring Cups and Spoons
- Mixing Spoon
Green Curry Fish with Zucchini: Frequently Asked Questions
Green Curry Fish with Zucchini
This Green Curry Fish with Zucchini recipe is a quick, easy, and healthy meal packed with flavor. Tender white fish and sweet zucchini simmer in a vibrant green curry sauce made with coconut milk, ginger, and garlic.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Fish: Cut the white fish fillets (about 1 pound) into 1-inch pieces. Season them with a pinch of salt and pepper. Set aside.
- Prep the Zucchini: Wash and trim two medium zucchini. Slice them into half-moons, about ¼ inch thick. Try to make them somewhat uniform so they cook evenly. Set aside.
- Mince Aromatics: Finely mince 2 cloves of garlic and about 1-inch of fresh ginger. This step is *crucial* for building the flavor base of the curry. The aroma alone will make you hungry!
- Sauté Aromatics: Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add the minced garlic and ginger and sauté for about 1 minute, until fragrant. Be careful not to burn them!
- Add Curry Paste: Stir in 2 tablespoons of green curry paste and cook for another minute, stirring constantly. This toasts the paste and intensifies its flavor. This is where things start smelling *really* good.
- Introduce Coconut Milk: Pour in one 13.5-ounce can of full-fat coconut milk. Stir well to combine with the curry paste. Scrape up any browned bits from the bottom of the pan—that's where the flavor lives!
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for about 5 minutes, allowing the flavors to meld together. Did you know simmering helps to thicken the sauce naturally?
- Add Zucchini: Add the sliced zucchini to the simmering sauce. Cook for about 3-4 minutes, until they are tender-crisp. You don't want them to get mushy!
- Incorporate Fish Sauce and Sugar: Stir in 1 tablespoon of fish sauce (or soy sauce substitute) and 1 teaspoon of brown sugar. These add depth and balance to the curry. Don't skip them!
- Gently Add Fish: Gently add the seasoned fish pieces to the sauce. Make sure they are submerged in the liquid. Cook for about 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, or it will become dry and rubbery.
- Garnish and Serve: Remove from heat. Stir in 1 tablespoon of lime juice and garnish with fresh cilantro leaves. Serve hot over steamed rice or quinoa. Maybe even naan bread if you're feeling fancy!
- Extra Love (Optional): For an extra layer of flavor, consider adding a handful of fresh Thai basil leaves during the last minute of cooking. It adds a wonderful aroma and a touch of sweetness. Or, you can also serve over rice noodles for a twist!
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 80 mg
