Coconut Fish Curry with Lime and Lemongrass
Coconut Fish Curry with Lime and Lemongrass is a fragrant, flavorful dish that combines tender fish with a rich coconut curry sauce. The addition of lime and lemongrass adds bright, zesty notes, balancing the creaminess of the coconut milk. This easy-to-make, comforting dish is perfect for a weeknight dinner or special occasion, and it’s sure to impress with its vibrant flavors and satisfying textures.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
For the Beef Birria:
- 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
Instructions
Step 1: Make the Coconut Fish Curry
- Prepare the fish: Pat the fish chunks dry with paper towels, and season with salt and pepper. Set aside.
- 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 another 1-2 minutes until fragrant.
- Make the curry sauce: Add the coconut milk and fish or vegetable broth. Stir to combine and bring to a gentle simmer.
- 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.
- 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.
- Taste and adjust: Taste the curry and adjust seasoning with salt, pepper, or more lime juice if desired.
- Serve: Remove the lemongrass stalk from the curry. Serve in bowls, garnished with fresh cilantro and lime wedges.
Notes
- For a spicy version, add more chili flakes or fresh chopped chilies.
- You can use vegetable broth and tofu for a vegetarian version.
- For added creaminess, top with a dollop of Greek yogurt or coconut cream.
- To make the curry thicker, reduce the broth or add a tablespoon of coconut flour or cornstarch.
