Description
This vibrant Coconut Fish Curry is an aromatic dish, rich with the flavors of coconut milk, lime, and lemongrass. Perfect for a quick dinner, it’s an ideal way to elevate the flavors of fresh fish in a creamy, tangy curry base. Perfect for seafood lovers and those seeking a nutritious yet indulgent meal!
Ingredients
500g White Fish (e.g., cod, tilapia, or snapper)
400ml Coconut Milk (full-fat preferred)
2 Stalks Lemongrass, bruised
2 tbsp Fresh Lime Juice
1 tbsp Red Curry Paste
1-inch piece of Ginger, grated
3 cloves Garlic, minced
1 tbsp Fish Sauce (or soy sauce for non-fish alternative)
1 handful Fresh Coriander (Cilantro), chopped (for garnish)
A few sprigs Thai Basil (optional)
2 tbsp Vegetable Oil
1-2 Chili Peppers, finely chopped (optional)
Instructions
Prepare the Fish:
Cut your fish into bite-sized pieces and remove any skin and bones. Pat the fish dry with a paper towel to absorb excess moisture.Make the Curry Base:
Heat vegetable oil in a large saucepan over medium heat. Add the garlic, ginger, and chopped chili (if using). Sauté for 2-3 minutes until fragrant.Add the Red Curry Paste:
Stir in the red curry paste and cook for an additional minute to release the flavors.Pour in the Coconut Milk:
Add the coconut milk and bring it to a simmer. Stir in the lemongrass stalks and lime juice, allowing the mixture to simmer for about 5 minutes to let the flavors infuse.Cook the Fish:
Add the fish pieces to the curry base and cook for 8-10 minutes, or until the fish is fully cooked and tender. Stir occasionally to coat the fish with the curry sauce.Adjust the Seasoning:
Taste the curry and adjust the seasoning. Add more fish sauce or lime juice to balance the flavors as desired. Remove the lemongrass stalks before serving.Garnish and Serve:
Once the fish is cooked, garnish with fresh coriander and Thai basil if using. Serve with steamed rice, noodles, or sautéed vegetables for a complete meal.
Notes
Substitute Options: If lemongrass isn’t available, you can use lemon zest or lemon juice for a citrusy flavor. If you want a vegan option, replace the fish with tofu or tempeh.
Serving Suggestions: This curry pairs perfectly with steamed jasmine rice or noodles, but you can also serve it with sautéed vegetables or a side salad for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai