Thai Curry Trevally Recipe

How To Prepare Thai Curry Trevally? 😍😍🌈🌈

Ingredients:

• 4 trevally fillets

• Salt and pepper, to taste

• 1 tablespoon vegetable oil

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon Thai red curry paste

• 1 can (14 ounces) coconut milk

• 1 red bell pepper, thinly sliced

• 1 zucchini, thinly sliced

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• Fresh cilantro, chopped (for garnish)

• Cooked jasmine rice (for serving)

Instructions:

1. Season the trevally fillets with salt and pepper on both sides.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.
3. Stir in the Thai red curry paste and cook for an additional minute to release its flavors.
4. Pour in the coconut milk, stirring well to combine with the curry paste and onion mixture. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
5. Add the sliced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp.
6. Gently place the trevally fillets into the curry sauce, nestling them among the vegetables. Cover the skillet and let the fish cook for about 5-7 minutes, or until the fillets are cooked through and flake easily.
7. Stir in the fish sauce and lime juice to the curry sauce, adjusting the flavors according to your taste preferences.
8. Serve the Thai Curry Trevally over cooked jasmine rice. Garnish with freshly chopped cilantro.