Best 4 Fish And Vegetables In Thai Sauce Recipes
In this culinary journey, we will embark on a voyage to discover the secrets of a tantalizing dish: fish and vegetables immersed in the vibrant symphony of Thai flavors. We will explore the depths of this delectable cuisine, unraveling the intricate layers of spices, herbs, and aromatic ingredients that come together to create a dish that is both harmonious and invigorating. From the vibrant streets of Bangkok to the tranquil waters of the Thai countryside, we will uncover the essence of this culinary masterpiece, guiding you step by step towards recreating it in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
FISH FILET IN THAI COCONUT CURRY SAUCE
You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.
Provided by barbara
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
- Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
- Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g
THAI CURRY CHICKEN AND VEGETABLE STIR-FRY
Make and share this Thai Curry Chicken and Vegetable Stir-Fry recipe from Food.com.
Provided by cookingfor1
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a hot wok, heat oil.
- Stirfry chicken until brown.
- Add vegetables, curry paste, sugar, brown sugar and fish sauce.
- Stir fry 5 - 7 minutes or until cooked.
BAKED FISH AND THAI VEGETABLE PARCELS
Make and share this Baked Fish And Thai Vegetable Parcels recipe from Food.com.
Provided by dale7793
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Heat a wok over a high heat.
- Add the olive oil, onion and carrots.
- Stir through the curry paste and toss in remaining vegetables.
- Cook for 2- 3 minutes until vegetables begin to soften.
- Lay out 4 double pieces of foil, each about 25cm.
- Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
- Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
- Fold and seal tightly.
- Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
- Serve with fresh coriander leaves and steamed jasmine rice.
Nutrition Facts : Calories 338.1, Fat 7.1, SaturatedFat 1.2, Cholesterol 79.9, Sodium 128.6, Carbohydrate 21, Fiber 3.7, Sugar 6.4, Protein 47.7
FISH AND VEGETABLES IN THAI SAUCE
Steps:
- Place fish in zip-top bag. Combine vinegar, honey, garlic and red pepper flakes; spoon 3 TBS vinegar mixture over fish. Seal bag, turn to coat well and allow to marinate 15 minutes. Reserve remaining vinegar mixture. Spray broiler pan with nonstick spray coating. Drain fish and place on broiler pan. Broil 5 minutes, turn and broil about 3 minutes or just until fish is done and flakes easily. Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and stir-fry 2 minutes. Pour reserved vinegar mixture over vegetables and heat to boil. Boil 30 seconds, stirring constantly. Arrange vegetables and sauce on serving plate. Top with fish, then spoon sauce over top of fish. Sprinkle with cilantro, if desired.
Tips
- To make the sauce, whisk together the fish sauce, lime juice, sugar, garlic, and chili pepper.
- For the vegetables, you can use any type that you like. Some good options include broccoli, carrots, bell peppers, and snap peas.
- To cook the vegetables, stir-fry them in a hot pan with a little oil until they are tender-crisp.
- Once the vegetables are cooked, add the sauce and stir to coat.
- Serve the vegetables immediately, over rice or noodles.
Conclusion
This Thai-style fish and vegetable dish is a quick and easy weeknight meal that is packed with flavor. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. Serve it over rice or noodles for a complete meal.
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