Coconut Fish Curry

Name: Coconut Fish Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 1/2 pounds white fish filet, ({like tilapia or cod}); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons olive oil (divided); 1 small onion (thinly sliced); 2 cloves garlic (minced); 1 large red bell pepper (cut into large chunks); 2 large tomatoes (diced {or use 1 cup diced tomatoes}); 2 tablespoons chopped cilantro (plus extra to garnish); 3 tablespoons Thai curry paste; 1/2 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 tablespoons freshly grated ginger ({or 1/2 teaspoon ground ginger}); juice of 1/2 a lemon; 15 ounce can coconut milk

Coconut Fish Curry is a rich, fragrant curry dish where fresh fish is cooked in a rich, creamy coconut milk sauce with red curry paste, warm spices and fresh vegetables.

Prep5 min
Cook10 min
Total15 min
Makes4 servings
Calories520

Ingredients

4 servings

1 1/2 pounds white fish filet, ({like tilapia or cod})
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil (divided)
1 small onion (thinly sliced)
2 cloves garlic (minced)
1 large red bell pepper (cut into large chunks)
2 large tomatoes (diced {or use 1 cup diced tomatoes})
2 tablespoons chopped cilantro (plus extra to garnish)
3 tablespoons Thai curry paste
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons freshly grated ginger ({or 1/2 teaspoon ground ginger})
juice of 1/2 a lemon
15 ounce can coconut milk

Method

1
Cut the fish filet into 2 inch pieces and season with the salt and pepper. Set aside.
2
Heat a large pan with the olive oil on medium heat. Add the onion, garlic and red bell pepper and sauté for 2 minutes.
3
Add the diced tomatoes and cilantro. Cook for 3 minutes.
4
Stir in the curry paste, turmeric, coriander, cumin, ginger, coconut milk and lemon juice. Bring to a simmer.
5
When simmering, add fish carefully in it. Cover the pan with a lid and cook for 5 minutes. Remove from the heat garnish with more cilantro and serve the curry with rice.

Notes

Sautéing the vegetables: this is a light and aromatic curry, so make sure not to brown the vegetables too much, only give them a light sauté so you keep all that fresh flavor and make sure the vegetables stay slightly crisp and not mushy. Cooking the fish: cooking times may vary depending on the thickness of the fish filet, so make sure not to overcook the fish. Only poach in the curry until just cooked through then remove from the heat. Adjusting the chili heat: the heat of this curry can be adjusted using the Thai curry paste. Add more if you like a spicy curry, add less if you like your curries on the milder side. You also can add chopped jalapeños, crushed red pepper or cayenne red pepper. Leftovers: leftover curry can be stored in an airtight container, in the refrigerator, for up to 5 days. Reheating: to reheat leftovers place into a pot and warm up gently to piping hot on the stove, taking care not to overcook the fish, only warm it up. Add a splash of broth or water if the curry look too dry. Freeze: once cooked and cooled, place the curry into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.