Ingredients:

  • 2 tbsp avocado oil
  • 3 tbsp Thai Green or Red Curry Paste
  • 1 can (13.5 oz) light coconut milk
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1 tbsp fresh lime juice
  • 1.2 lbs firm white fish fillets, cut into 2-inch chunks
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup fresh Thai basil
  • 1 lime, cut into wedges
  • 1 sliced red chili

Instructions:

  1. Heat the oil in a skillet over medium heat. Add the curry paste, minced garlic, and grated ginger. Stir-fry for 1–2 minutes until the paste smells fragrant and the oil begins to separate slightly from the paste.
  2. Whisk in the light coconut milk, fish sauce, and coconut sugar. Bring the mixture to a gentle simmer for 3–5 minutes until the sauce thickens slightly and develops a glossy, opaque sheen.
  3. Carefully slide the fish chunks and sliced vegetables into the simmering broth. Use a slotted spoon to push them under the surface. Simmer for 5–7 minutes, or until the fish is opaque and flakes easily with a fork.
  4. Stir in the lime juice at the very last second to keep the flavor bright. Garnish with Thai basil, lime wedges, and sliced red chili.