Coconut Fish Curry with Lime and Lemongrass

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes, making it perfect for busy nights.
• Fragrant and flavorful – The combination of lemongrass, lime, and coconut creates an aromatic curry that is both comforting and refreshing.
• Healthy and light – Packed with tender fish and vibrant vegetables, this curry is light yet filling.
• Customizable – Use any white fish or adjust the spice level to suit your taste.
• One-pan dish – Minimal cleanup with this simple, all-in-one curry recipe.

Ingredients

• 1 lb white fish fillets (such as cod, tilapia, or halibut), cut into chunks
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, trimmed and smashed (or 1 teaspoon lemongrass paste)
• 1 can (14 oz) coconut milk
• 1 cup fish or vegetable broth
• 1 tablespoon lime juice (plus extra wedges for garnish)
• 1 teaspoon fish sauce (optional)
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili flakes (optional, for heat)
• 1/2 cup chopped cilantro, for garnish
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the fish: Pat the fish chunks dry with paper towels, and season with salt and pepper. Set aside.
2. Cook the aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened. Add the minced garlic, grated ginger, and smashed lemongrass stalk. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
3. Add the coconut milk and broth: Pour in the coconut milk and fish (or vegetable) broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Season the curry: Stir in the lime juice, fish sauce (if using), curry powder, turmeric, and chili flakes (if using). Let the curry simmer for 5 minutes to allow the flavors to meld together.
5. Add the fish: Gently add the fish chunks to the curry, ensuring they are submerged in the sauce. Simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Taste and adjust: Taste the curry and adjust seasoning with salt, pepper, or more lime juice if desired.
7. Serve: Remove the lemongrass stalk from the curry. Serve the coconut fish curry in bowls, garnished with fresh cilantro and lime wedges.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Total time: 25-30 minutes

Variations

• Vegetable version: Replace the fish with firm tofu or a variety of vegetables like sweet potatoes, eggplant, and bell peppers for a vegetarian option.
• Spicy version: Increase the chili flakes or add fresh chopped chilies to make the curry spicier.
• Add coconut flour: For a thicker sauce, stir in a tablespoon of coconut flour after adding the broth and coconut milk.
• Herb twist: Try adding basil or mint for a different herbaceous flavor.
• Extra creamy: Add a dollop of Greek yogurt or coconut cream at the end for an even richer curry.

Storage/Reheating

• Storage: Leftover Coconut Fish Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat to prevent the fish from overcooking. You can add a splash of water or broth to loosen the sauce if needed.
• Freezing: This dish is best enjoyed fresh, as the fish may become mushy when frozen. However, you can freeze the curry base (without the fish) for up to 2 months. Thaw before adding fresh fish and reheating.

FAQs

1. What type of fish is best for this curry?

White fish like cod, halibut, or tilapia work best as they are mild and flaky. You can also use salmon or shrimp for a different protein.

2. Can I use canned fish instead of fresh?

Yes, canned tuna or salmon could work, but it’s best to add it at the end of cooking to avoid overcooking the fish.

3. Can I use frozen fish?

Yes! If using frozen fish, make sure to thaw it completely before adding it to the curry.

4. Is this dish spicy?

It has a mild level of spice. If you prefer a spicier curry, you can add more chili flakes or fresh chopped chilies.

5. Can I make this ahead of time?

You can make the curry base ahead of time and store it in the refrigerator. When ready to serve, reheat the curry, add the fish, and cook until the fish is done.

6. Can I make this dish dairy-free?

Yes! The recipe is naturally dairy-free because of the coconut milk. Just ensure the fish sauce you use is gluten-free if you need that option.

7. How can I make the curry thicker?

If you’d like a thicker curry, reduce the broth or stir in a tablespoon of coconut flour, cornstarch, or arrowroot powder.

8. Can I add vegetables to this curry?

Yes! Add vegetables like bell peppers, zucchini, or spinach for added nutrition and color.

9. How can I adjust the sourness of the curry?

Add more lime juice for extra tanginess or balance the flavors with a touch of sugar or honey.

10. What can I serve with this coconut fish curry?

Serve it with steamed jasmine rice, cauliflower rice, or naan bread to soak up the flavorful sauce.

Conclusion

Coconut Fish Curry with Lime and Lemongrass is a deliciously aromatic dish that brings together the rich flavors of coconut milk, fragrant spices, and tender fish. It’s quick, easy, and bursting with vibrant flavors, making it perfect for a weeknight meal or special dinner. This dish is a great way to enjoy seafood with a tropical twist—give it a try and enjoy the bright, refreshing taste!

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