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Coconut Fish Curry with Lime and Lemongrass

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  • Author: Evelyn

Description

A vibrant and creamy Southeast Asian-inspired curry featuring tender white fish simmered in a fragrant coconut milk sauce with lime and lemongrass.

Ingredients

  • 1.5 pounds (700g) white fish fillets (cod, halibut, or snapper), cut into large chunks
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, outer layer removed, inner part finely minced
  • 1-2 tablespoons red curry paste
  • 1 can (13.5 oz or 400ml) coconut milk
  • 1 cup (240ml) fish stock or water
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Zest and juice of 1 lime
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, to serve

Instructions

  1. Heat the oil in a large skillet or saucepan over medium heat.
  2. Sauté the onion until soft and translucent, about 3-4 minutes.
  3. Stir in the garlic, ginger, and minced lemongrass, cooking for another minute until fragrant.
  4. Add the red curry paste and cook for a minute to let the flavors develop.
  5. Pour in the coconut milk and fish stock, then stir in the fish sauce, brown sugar, and lime zest.
  6. Bring the mixture to a gentle simmer and let it cook for 5 minutes.
  7. Add the fish pieces gently into the curry and simmer for 6-8 minutes, or until the fish is cooked through and flakes easily.
  8. Stir in the lime juice and taste for seasoning, adjusting with salt or more lime if needed.
  9. Serve the curry hot, garnished with fresh cilantro and a side of jasmine rice.

Notes

  • For extra nutrition and color, add vegetables like baby spinach, red bell pepper, or green beans.
  • If lemongrass is unavailable, substitute with a bit of lemon zest.
  • Make it vegetarian by using tofu or chickpeas and swapping fish stock for vegetable broth.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently over medium-low heat, adding a splash of stock or water if it thickens.
  • You can freeze it for up to 2 months, but note the texture of the fish may change.

Find it online: http://evelynscooking.com/coconut-fish-curry-with-lime-and-lemongrass/