Thai Fish Curry

These warm summer evenings have us craving lighter and brighter meals lately, and this easy Thai fish curry hits all the right notes!

Simmered in a rich yellow coconut curry broth with zesty aromatics, tender veggies and your choice of white fish (cod, tilapia, halibut, snapper — take your pick!), this one-pan dinner comes together quickly and easily and couldn’t be more flavorful. I opted to use Thai yellow curry paste in this one, whose hints of lemongrass and turmeric pair beautifully with the delicate flavor of the fish, and then lots of fresh lime juice, ginger and coconut milk bring everything together. I recommend serving it over rice or noodles to soak up every drop of that delicious broth!

This recipe is super versatile, so feel free to swap in whatever other veggies or protein (shrimp, chicken, tofu, etc) that you love best. It’s one of those dinners that tastes impressive but is quick and easy enough for a weeknight, and leftovers taste even better the next day. I think you’re going to love it!

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 carrot, thinly sliced
• 4 large cloves garlic
• 2 to 3 tablespoons Thai yellow curry paste
• 1 tablespoon grated or minced fresh ginger
• 1 (15-ounce) can full-fat coconut milk
• 1 tablespoon coconut sugar (or brown sugar)
• 2 teaspoons fish sauce (optional)
• 2 cups broccolini florets
• 4 large cod filets (about 6 ounces each)
• 1 large lime, juiced
• fine sea salt and freshly-ground black pepper
• toppings: chopped cilantro, chopped scallions and extra lime wedges
• 4 cups cooked rice, for serving