Ingredients
Units
Scale
For the Carrot Curry Base:
- 5 large carrots, peeled and sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, roughly chopped
- 1 1/2-inch piece ginger, grated
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
- 1 (13.5 oz) can full-fat coconut milk
- 2 1/2 cups vegetable broth
- 1 1/2 tablespoons fish sauce
- Juice of 1 lime
- 1 1/2 tablespoons neutral oil (coconut or avocado)
- 3 cups chopped baby bok choy
- Salt and pepper, to taste
For the Fish:
- 1 pound sea bass, cut in to fillets
- Salt and pepper, to taste
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
For Serving:
- Fresh Thai basil or cilantro, chopped
- Thinly sliced red chili (optional, for heat – I used Jalapenos)
- Cooked jasmine rice
- Extra lime wedges
Instructions
1. Make the Carrot Curry Base:
- Heat oil in a large deep skillet or pot over medium heat. Add onions, garlic, and ginger, sautéing until softened (about 4 minutes).
- Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.
- Add carrots, coconut milk, and broth. Bring to a gentle simmer and cook for 20-25 minutes, until the carrots are very tender.
2. Blend the Curry:
- Use an immersion blender (or transfer to a heat safe blender) and blend the mixture until smooth and velvety.
- Stir in fish sauce and lime juice. Adjust seasoning with salt and pepper to taste. I added more cayenne for extra kick.
- Stir in chopped bok choy.
3. Poach the Fish:
- Pat the sea bass fillets dry, then season with salt, pepper, coriander, and smoked paprika.
- Lower the heat to a gentle simmer, then nestle the sea bass fillets into the curry.
- Cover and poach for 10-14 minutes, or until the fish is opaque and flakes easily.
4. Serve & Garnish:
- Carefully transfer the sea bass to bowls with a ladle of the carrot curry.
- Garnish with Thai basil or cilantro and red chili slices.
- Serve with steamed jasmine rice, and extra lime wedges.