COCONUT FISH CURRY WITH LIME AND LEMONGRASS
This Coconut Fish Curry with Lime and Lemongrass features tender fish cooked in a creamy, aromatic coconut milk sauce infused with tangy lime and fresh lemongrass. It’s a vibrant and flavorful dish perfect for a tropical-inspired meal.
Ingredients
For the Curry:
- 4 white fish fillets such as cod, tilapia, or snapper
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 stalk lemongrass smashed and chopped
- 1 can 14 oz coconut milk
- 1 cup fish stock or water
- 2 tablespoons lime juice
- Zest of 1 lime
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
Prepare the Fish:
- Cut the fish fillets into bite-sized pieces. Season lightly with salt and pepper. Set aside.
Cook the Aromatics:
- In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the garlic, ginger, and smashed lemongrass, and cook for another 1-2 minutes until fragrant.
Make the Curry Sauce:
- Pour in the coconut milk and fish stock (or water), stirring to combine. Add lime juice, lime zest, fish sauce, and sugar. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Cook the Fish:
- Add the fish pieces to the pot and cook for 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork. Taste the curry and adjust seasoning with salt and pepper as needed.
Serve:
- Serve the curry hot, garnished with fresh chopped cilantro. Pair with steamed jasmine rice or a side of vegetables for a complete meal.
Notes
Make Ahead:
You can prepare the curry sauce and refrigerate it for up to 2 days. When ready to serve, heat it and add the fish. Customizing the Flavor:
For a spicier version, add sliced fresh chilies or a teaspoon of red curry paste. If you prefer a thicker curry, reduce the coconut milk by simmering it longer. Serving Suggestions:
Pair with jasmine rice, basmati rice, or a side of sautéed greens like spinach or bok choy for a complete meal. Allergy-Friendly Options:
Ensure the fish sauce is gluten-free if you need a gluten-free version. You can substitute with tamari or coconut aminos. Storage Tips:
Store any leftover curry in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat.
You can prepare the curry sauce and refrigerate it for up to 2 days. When ready to serve, heat it and add the fish. Customizing the Flavor:
For a spicier version, add sliced fresh chilies or a teaspoon of red curry paste. If you prefer a thicker curry, reduce the coconut milk by simmering it longer. Serving Suggestions:
Pair with jasmine rice, basmati rice, or a side of sautéed greens like spinach or bok choy for a complete meal. Allergy-Friendly Options:
Ensure the fish sauce is gluten-free if you need a gluten-free version. You can substitute with tamari or coconut aminos. Storage Tips:
Store any leftover curry in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat.