Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Fish Fillets and Shrimp in Coconut Milk Recipe
    Lost? Site Map

    Thai Fish Fillets and Shrimp in Coconut Milk

    Thai Fish Fillets and Shrimp in Coconut Milk. Photo by Rinshinomori

    1/2 Photos of Thai Fish Fillets and Shrimp in Coconut Milk

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Karen Elizabeth's Note:

    I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves. From Step-By-Step Thai Cooking

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
    2. 2
      Cut the fish into 5 cm pieces.
    3. 3
      Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
    4. 4
      Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
    5. 5
      Stir to combine, bring to the boil.
    6. 6
      Reduce heat and simmer, uncovered, for two minutes.
    7. 7
      Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
    8. 8
      Stir in the coconut cream.
    9. 9
      Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
    10. 10
      Serve on steamed white rice.

    Ratings & Reviews:

    • on August 27, 2013

      55

      Did I mention that we love your fish recipes? LOL<br/>Another winner, thanks so much for sharing! I did cut down the chilis a bit, though, and used Vietnamese coriander leaves because that's what I had, and soft dark jaggery for the soft brown sugar. Awesome recipe!<br/>Made for ZWT 9/Family Picks for The Apron String Travelers

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2010

      55

      We loved this Karen.. I made as is except I cooked the fish as whole fillets in a separate pan. I then poured the shrimp coconut milk mix over the the top. I only did this for presentation purposes as I was not serving any rice with this dish.. A huge shame as the sauce was so yummy and it would have been good to have something to soak it up, but we are trying to eat lower carb in the evenings. I also served it with some bok choy and it was delicious.. I love Thai flavours in food and this was a great recipe and one that I will definitely be enjoying again.. Cheers Karen for a super recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2009

      55

      This recipe is wonderful! Since I have a picky one at home when it comes to heat, I did cut down on green chilies and red pepper and used what I have available. Instead of using fish, I used large scallops and medium sized shrimp and Meyer lemon juice instead of lime. Otherwise, the recipe was followed. This will be wonderful with all tofu too. We are serving this with jasmine rice. Thank you Karen Elizabeth for another winner! Made for Asian forum's unrated Asian recipe tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Thai Fish Fillets and Shrimp in Coconut Milk

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 571.1
     
    Calories from Fat 183
    32%
    Total Fat 20.3 g
    31%
    Saturated Fat 17.5 g
    87%
    Cholesterol 161.5 mg
    53%
    Sodium 895.8 mg
    37%
    Total Carbohydrate 67.1 g
    22%
    Dietary Fiber 1.2 g
    5%
    Sugars 61.1 g
    244%
    Protein 31.2 g
    62%

    The following items or measurements are not included:

    lemongrass

    coriander

    kaffir lime leaves

    fresh ginger

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites