Thai Fish Curry

Bloom the curry paste

Heat the oil in a large, deep skillet or wok over medium heat. Add the red curry paste and fry, stirring constantly, for 1–2 minutes until it darkens slightly and smells fragrant — this step wakes up the spices and is worth not rushing.

Build the coconut broth

Spoon in the thick cream from the top of the coconut milk can and stir it into the paste until combined and glossy, about 1 minute. Pour in the remaining coconut milk, add the fish sauce, and bring to a gentle simmer over medium-low heat — you want small bubbles, not a rolling boil.

Cook the vegetables

Add the sliced bell pepper and broccoli to the simmering broth. Cook for 4–5 minutes, stirring occasionally, until the vegetables are just starting to soften but still have a little bite.

Add the fish

Gently nestle the fish cubes into the curry in a single layer. Simmer for 5–7 minutes, without stirring too aggressively, until the fish is just opaque and flakes easily when pressed — it will continue cooking off the heat, so pull it just before it looks fully done. Taste the broth and adjust with a little more fish sauce for saltiness or a squeeze of lime for brightness.

Finish and serve

Stir in most of the coriander, then ladle the curry over steamed jasmine rice. Scatter the remaining coriander on top and serve with lime wedges on the side for squeezing over.