Thai Fish Curry with Coconut Milk and Mackerel

A creamy and spicy Thai curry featuring tender mackerel, crunchy vegetables, and fragrant basil in a coconut milk base. A taste experience from Southeast Asia.

• 20 minutes
• 2 servings
• Main course

• pescatarian
• rich in omega-3
• heart-healthy
• anti-inflammatory
• energy
• antioxidant
• supports immunity

Ingredients

• 180 g Mackerel
• 400 g Coconut milk
• 150 g Bell pepper
• 200 g Zucchini
• 50 g Onion
• 6 g Garlic
• 2 piece Ginger (cm)
• 5 g Curry powder
• 0.5 piece Turmeric
• 5 g Rapeseed oil
• 2.5 g Salt
• 1.3 g Pepper
• 3 g Coriander

Instructions

1. Heat rapeseed oil in a large pot or wok. Sauté onion, garlic, and ginger.
2. Add curry powder and turmeric and briefly toast.
3. Add bell pepper and zucchini and fry for about 5-7 minutes until the vegetables are crisp-tender.
4. Add coconut milk and 100 ml of water, bring to a boil. Add mackerel cubes and simmer for about 5 minutes until the fish is cooked through.
5. Season with salt and pepper. Garnish with fresh coriander and serve hot with brown rice.

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