Coconut Fish Curry with Lime and Lemongrass Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients
For the Curry Base:
1 tablespoon vegetable oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 stalk lemongrass, outer layers removed, finely chopped
2 teaspoons ground turmeric
1 teaspoon ground coriander
1-2 red chilies, finely chopped (adjust for spice preference)
For the Sauce:
1 (400ml) can coconut milk
1 cup fish or vegetable stock
1 tablespoon fish sauce
1 tablespoon lime juice (plus extra for serving)
1 teaspoon brown sugar (optional, for balance)
For the Fish:
500g (1 lb) firm white fish fillets (e.g., cod, halibut, or snapper), cut into chunks
Salt, to taste
Optional Add-Ins:
1 cup cherry tomatoes, halved
1 cup baby spinach or kale leaves
To Serve:
Steamed jasmine rice or rice noodles
Fresh cilantro leaves, chopped
Lime wedges
Instructions
Prepare the Curry Base:
Heat oil in a large skillet or wok over medium heat.
Add chopped onion and sauté until softened (3–4 minutes).
Stir in garlic, ginger, lemongrass, turmeric, coriander, and red chilies. Cook for 1–2 minutes, until aromatic.
Make the Sauce:
Pour in coconut milk and stock, stirring to combine.
Add fish sauce, lime juice, and brown sugar (if using). Bring to a gentle simmer.
Cook the Fish:
Season fish chunks with a pinch of salt.
Gently add the fish to the simmering curry. Cover and cook for 7–10 minutes, or until the fish is opaque and flakes easily.
Add Vegetables (Optional):
If using cherry tomatoes or spinach, stir them in during the last 3–5 minutes of cooking.
Serve:
Taste and adjust seasoning with more lime juice or fish sauce if needed.
Serve over steamed jasmine rice or rice noodles.
Garnish with fresh cilantro and a wedge of lime.
Tips:
For extra flavor, lightly crush the lemongrass stalk with the back of a knife before chopping to release its essential oils.
Swap white fish for shrimp, scallops, or tofu for a variation.
Store leftovers in an airtight container for up to 2 days; reheat gently to avoid overcooking the fish.
