If you’re looking to bring the vibrant flavors of Thailand into your kitchen, this Thai green curry with sea bass is a delightful choice. It’s a dish that balances the freshness of herbs and spices with the rich, tender texture of the fish. You’ll love how easy it is to prepare and how quickly it comes together, making it perfect for a weeknight dinner or a special occasion.
This recipe is a true celebration of Thai cuisine, thanks to its aromatic green curry paste, creamy coconut milk, and a medley of colorful vegetables. The sea bass fillets soak up all those delicious flavors, creating a dish that’s not just nourishing but also incredibly satisfying.
Exploring the Ingredients
This vibrant dish features a variety of fresh ingredients that come together to create an explosion of flavors. At its heart lies the sea bass, a delicately flavored fish that absorbs the richness of the curry.
The use of Thai green curry paste is crucial. It combines green chilies, garlic, lemongrass, and other aromatic herbs, providing a spicy kick that balances beautifully with the creamy coconut milk.
Colorful vegetables like red bell peppers, green beans, and bamboo shoots not only enhance the visual appeal but also add texture and nutrition, making each bite both satisfying and fulfilling.
The Cooking Process
Crafting this Thai green curry is a straightforward yet rewarding process. Start by preparing your ingredients, ensuring everything is chopped and ready to go.
In your pan or wok, heat some oil and sauté the green curry paste until it releases its aroma, creating a fragrant base for the dish.
Next, you’ll introduce the coconut milk and broth, leading to a gentle simmer that brings all the flavors together. This creates a luscious sauce, perfect for coating the tender fish and veggies.
Adding the Vegetables
Once the sauce is simmering, it’s time to introduce the vegetables. The vibrant bell peppers and fresh green beans should be added first, allowing them to soften slightly while retaining their crunch.
The bamboo shoots lend a unique texture, absorbing the flavors of the curry as they cook. This combination creates a colorful medley that complements the sea bass beautifully.
Cooking the Sea Bass
Adding the sea bass fillets is a delicate step. Gently place them in the simmering curry, ensuring they are submerged in the rich sauce.
Cover the pan and let it cook for a few minutes until the fish is tender and flakes effortlessly. This brief cooking time allows the sea bass to soak up the aromatic flavors without becoming overcooked.
Finishing Touches
Once the fish is perfectly cooked, it’s time to enhance the flavor with fish sauce and a hint of brown sugar. These ingredients bring balance, elevating the overall taste of the curry.
Before serving, consider garnishing with fresh basil leaves for an aromatic touch. Lime wedges on the side provide a zesty contrast that brightens each bite.
Serving Suggestions
This Thai green curry pairs beautifully with fluffy jasmine rice. Serve each bowl with a generous ladle of the curry on top, allowing the rice to soak up the flavorful sauce.
The warm, inviting atmosphere of a rustic wooden table enhances the experience, making it not just a meal, but a feast for the senses.
Enjoying this dish is a delightful way to immerse yourself in the flavors of Thailand, whether it’s for a casual dinner or a special gathering with loved ones.
A Flavorful Thai Green Curry with Sea Bass
This Thai green curry is a perfectly balanced dish featuring tender sea bass simmered in a luscious coconut milk sauce. The combination of spicy, savory, and sweet elements creates a rich flavor profile that will transport your taste buds straight to Thailand.
Ingredients
- 2 sea bass fillets
- 2 tablespoons Thai green curry paste
- 1 can (400ml) coconut milk
- 1 cup chicken or vegetable broth
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup bamboo shoots, drained
- 1 tablespoon fish sauce (adjust to taste)
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions
- Prepare the Ingredients: Rinse the sea bass fillets and pat dry. Slice the bell pepper and trim the green beans.
- Cook the Curry Paste: In a large pan or wok, heat a bit of oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk: Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add Vegetables: Stir in the bell pepper, green beans, and bamboo shoots. Cook for about 5-7 minutes until the vegetables are tender.
- Add Sea Bass: Carefully place the sea bass fillets into the curry. Cover and simmer for an additional 5-6 minutes until the fish is cooked through and flakes easily.
- Season: Stir in the fish sauce and brown sugar, adjusting to taste. Remove from heat.
- Serve: Ladle the curry over bowls of jasmine rice, garnish with fresh basil leaves, and serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 30g
