A fragrant and creamy curry featuring tender fish cooked in a rich coconut milk base, infused with lime and lemongrass for a burst of tropical flavors. Perfect for a comforting meal with rice or flatbread.
Why You’ll Love This Recipe
This Coconut Fish Curry combines vibrant flavors with simplicity. The creamy coconut milk balances the tangy lime and earthy lemongrass, while the tender fish absorbs all the aromatic goodness. It’s quick, wholesome, and satisfying.
Ingredients
For the Curry Base
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, bruised and tied into knots (or 2 teaspoons lemongrass paste)
- 1-2 red chilies, finely chopped (adjust to taste)
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika (optional)
For the Sauce
- 1 can (400ml) coconut milk
- 1 cup (240ml) fish stock or water
- 2 tablespoons fish sauce
- Zest and juice of 1 lime
- 2 teaspoons sugar (optional, to balance flavors)
For the Fish
- 1 lb (450g) firm white fish (e.g., cod, halibut, or snapper), cut into 2-inch chunks
- Salt and pepper to taste
Garnishes
- Fresh cilantro or Thai basil leaves
- Extra lime wedges for serving