Thai Coconut Fish
Indulge in the vibrant flavors of **Thai Coconut Fish**, a harmonious blend of creamy coconut milk, aromatic red curry paste, and tender white fish fillets like snapper, cod, or halibut. This quick and easy dish, infused with fragrant lemongrass, fresh ginger, and zesty lime juice, is a perfect weeknight dinner that doesn’t compromise on depth of flavor. Colorful vegetables such as red bell peppers, carrots, and baby spinach bring both nutrition and visual appeal, while the silky coconut sauce pairs beautifully with steamed jasmine rice. Finished with a garnish of fresh cilantro and a squeeze of lime, this wholesome dish captures the essence of Thai cuisine, delivering a satisfying taste of the tropics in under 35 minutes. Perfect for lovers of bold spices and creamy textures!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (snapper, cod, or halibut)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 piece lemongrass stalk (trimmed and smashed)
- 1 teaspoon fresh ginger (grated)
- 3 cloves garlic cloves (minced)
- 1 piece red bell pepper (sliced into thin strips)
- 1 piece carrot (sliced into thin rounds)
- 2 cups baby spinach
- 2 tablespoons fresh cilantro (for garnish, chopped)
- 4 servings steamed jasmine rice (to serve)
Instructions
Pat the white fish fillets dry with paper towels. Season both sides with salt and black pepper.
Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the fish fillets and cook for 2-3 minutes per side, until lightly golden but not fully cooked through. Remove the fish from the pan and set aside.
In the same pan, add the garlic, grated ginger, and smashed lemongrass. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its flavors.
Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine and bring the mixture to a gentle simmer.
Add the red bell pepper and carrot slices to the pan. Simmer for 5 minutes until the vegetables are tender but still slightly crisp.
Return the fish fillets to the pan, spooning the sauce over them. Simmer for another 5 minutes or until the fish is fully cooked and flakes easily with a fork.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Remove the lemongrass stalk from the pan and discard it.
Serve the Thai Coconut Fish over steamed jasmine rice. Garnish with fresh cilantro and an extra squeeze of lime, if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 49.7 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2614 mg | 56% | |
*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.
