Easy Coconut Curry Fish
Dive into a bowl of comforting flavor with this Easy Coconut Curry Fish recipe, a perfect combination of simplicity and sophistication. Tender white fish fillets, such as cod or tilapia, are gently simmered in a rich, creamy coconut milk infused with aromatic red curry paste, garlic, and ginger for an irresistibly fragrant and flavorful sauce. A touch of tangy lime juice, savory fish sauce, and a hint of sweetness balance the dish beautifully. Ready in just 30 minutes, this quick one-pan meal is ideal for busy weeknights or impressing dinner guests. Garnished with fresh cilantro and optional red chili slices for a burst of color and heat, and served over fluffy steamed rice, this dish transforms fresh ingredients into a vibrant, restaurant-quality meal. Perfect for fans of Thai-inspired flavors, it’s a must-try for seafood and curry lovers alike!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, tilapia, or halibut)
- 400 ml coconut milk (full-fat)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 small red chili, sliced (optional, for garnish)
- 4 servings steamed rice (to serve)
Instructions
Pat the white fish fillets dry with paper towels and cut them into 2-inch pieces. Set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste to the pan and cook for 1-2 minutes, stirring constantly to release its flavors.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Stir in the fish sauce, lime juice, sugar, and salt. Taste the sauce and adjust seasoning if needed.
Gently add the fish pieces to the sauce, ensuring they are submerged. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from heat and garnish with fresh cilantro and sliced red chili, if using.
Serve the coconut curry fish hot over steamed rice and enjoy!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
