Zesty Coconut Fish Curry with Lime and Lemongrass Recipe

A coconut fish curry that whispers tropical secrets on your plate.

Fragrant lemongrass and zesty lime dance together, creating a melody of Southeast Asian flavors.

Delicate seafood nestles in a creamy, aromatic sauce that promises adventure with every spoonful.

Vibrant ingredients promise a culinary journey far beyond ordinary meals.

Fresh herbs and spices bring depth to this simple yet sophisticated dish.

Home cooks can effortlessly transport their kitchen to coastal landscapes with minimal ingredients.

This recipe turns an ordinary evening into an extraordinary dining experience that sparks conversation and delights the senses.

Savor each bite and let your taste buds explore uncharted culinary territories.

Perfect Sides For Coconut Fish Curry With Lime And Lemongrass

• Zesty Rice Companion: Jasmine rice perfectly complements the curry's creamy coconut and tangy lime flavors, absorbing the rich sauce while providing a subtle aromatic backdrop.
• Crisp White Wine Pairing: A chilled Sauvignon Blanc or Riesling cuts through the curry's richness, its bright acidity mirroring the lime and lemongrass notes while refreshing the palate.
• Crunch with Pickled Vegetables: Quick-pickled cucumber or carrot slices add a sharp, tangy contrast to the curry's smooth texture, introducing a delightful crunch and palate-cleansing zing.
• Cooling Herbal Drink: Prepare a light Thai basil and mint iced tea to balance the curry's spiciness, offering a refreshing counterpoint that enhances the dish's complex flavors.

Switch It Up In Coconut Fish Curry With Lime And Lemongrass

• Spicy Seafood Medley: Replace fish with a mix of shrimp, scallops, and calamari for a rich, oceanic flavor profile that adds exciting texture and variety to the curry.
• Thai-Inspired Vegetarian Curry: Swap fish with firm tofu or tempeh, adding roasted bell peppers and eggplant to create a hearty plant-based version that maintains the original curry's vibrant essence.
• Green Coconut Curry Spin: Substitute red curry paste with green curry paste for a more herbaceous and slightly spicier version, enhancing the dish with additional fresh chili and basil leaves.
• Tropical Mango Fusion: Incorporate diced ripe mango into the curry during the last few minutes of cooking, bringing a sweet and tangy dimension that complements the coconut and seafood flavors.

Common Questions About Coconut Fish Curry With Lime And Lemongrass

• What type of fish works best for this curry?

Firm white fish like cod, halibut, or snapper are ideal. They hold their shape well and absorb the curry flavors beautifully without falling apart during cooking.

• Can I make this curry less spicy?

Absolutely! Reduce the amount of red curry paste or choose a milder version. You can also remove the seeds from chili peppers or skip them entirely to lower the heat level.

• Is this curry healthy?

Yes! It’s packed with nutritious ingredients. Fish provides lean protein, coconut milk offers healthy fats, and the herbs and spices like ginger and lemongrass have anti-inflammatory properties. It’s a balanced, nutrient-rich meal.

• How do I know when the fish is perfectly cooked?

The fish is done when it turns opaque and flakes easily with a fork. This usually takes about 8-10 minutes of gentle simmering. Be careful not to overcook, as fish can quickly become tough and dry.

Why Coconut Fish Curry With Lime And Lemongrass Feels So Exotic

• Burst with Exotic Flavor Combinations: This curry blends vibrant Southeast Asian ingredients like lemongrass, lime, and red curry paste, creating a symphony of tangy, spicy, and aromatic notes that dance on your taste buds.
• Quick and Easy Weeknight Meal Solution: The entire dish comes together in just 30 minutes, making it perfect for busy home cooks who want a restaurant-quality meal without spending hours in the kitchen.
• Customize Your Comfort Level: With optional garnishes like fresh cilantro and red chili, you can easily adjust the heat and freshness to match your personal spice preferences and create a personalized dining experience.
• Nutritious One-Pot Wonder: Packed with lean protein from the fish, rich coconut milk, and aromatic herbs, this curry offers a balanced, wholesome meal that's both satisfying and nourishing without complicated cooking techniques.

What You’ll Need For Coconut Fish Curry With Lime And Lemongrass

• Fish: Delicate white fish chunks for the main protein, choose fresh and firm varieties like cod or halibut.
• Fish Sauce: Adds depth and saltiness to the curry, traditional Thai seasoning.

• Onion, Garlic, Ginger, Lemongrass: Foundational flavor base with aromatic and warming qualities, use fresh ingredients for best results.
• Cilantro: Fresh herb for bright finishing garnish, optional but recommended for authentic flavor.
• Red Chili: Optional spicy garnish for heat lovers.

• Coconut Milk: Creamy base that creates rich curry texture, full-fat version provides better consistency.
• Fish Stock: Adds depth to the liquid base, can substitute with vegetable or chicken stock.
• Red Curry Paste: Concentrated spice blend providing authentic Thai curry flavor.
• Vegetable Oil: Neutral cooking fat for sautéing aromatics.
• Lime Juice: Adds bright acidity and freshness to balance rich curry.
• Sugar: Balances flavors and reduces overall heat, use minimal amount.

• Salt: Basic seasoning for enhancing overall dish flavor.
• Lime Wedges: Fresh citrus serving accompaniment.

Steps To Make Coconut Fish Curry With Lime And Lemongrass

Step 1: Season the Fish

Sprinkle the fish chunks lightly with salt and let them rest briefly so the seasoning seeps in.

Step 2: Sauté the Aromatics

Heat vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until they turn soft and translucent. Stir in the minced garlic, grated ginger, and lemongrass, cooking just until fragrant.

Step 3: Build the Curry Sauce

Add the red curry paste to the pan and let it sizzle for a moment. Pour in the coconut milk and fish stock, then stir until the sauce is smooth and well blended.

Step 4: Simmer the Fish

Bring the mixture to a gentle simmer. Stir in fish sauce, lime juice, and a pinch of sugar to balance the flavors. Gently nestle the fish chunks into the curry and cook until they’re tender and flake easily, about 5–7 minutes.

Step 5: Garnish and Serve

Fish out and discard the lemongrass stalks. Ladle the curry into bowls, sprinkle with fresh cilantro and sliced red chili, and serve alongside steaming jasmine rice with lime wedges for squeezing.

Tips For Coconut Fish Curry With Lime And Lemongrass Success

• Select Fresh Fish: Choose firm white fish like cod, halibut, or snapper that holds its shape during cooking and absorbs curry flavors beautifully.
• Control Spice Level: Adjust red curry paste quantity to match your heat tolerance, starting with less and gradually increasing for perfect balance.
• Prevent Fish Overcooking: Gently simmer fish to maintain tender texture, checking doneness by flaking with a fork after 8-10 minutes.
• Enhance Aromatics: Toast lemongrass and ginger briefly to release their essential oils and intensify the curry's complex flavor profile.
• Make It Dietary-Friendly: Swap fish for tofu or chickpeas to create a delicious vegetarian version without compromising the curry's rich taste.

How To Store Coconut Fish Curry With Lime And Lemongrass The Right Way

• Refrigeration: Store leftover curry in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for up to 3 days.
• Freezing: Transfer cooled curry to freezer-safe containers, leaving some space for expansion, and freeze for maximum 2 months.
• Reheating on Stovetop: Gently warm curry in a saucepan over medium-low heat, stirring occasionally to prevent sticking and ensure even heating.
• Microwave Method: Pour curry into a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each interval to maintain fish's delicate texture.

Coconut Fish Curry With Lime And Lemongrass Recipe

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4.8 from 18 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent coconut fish curry with lime and lemongrass delivers a sensory journey through Southeast Asian coastal kitchens. Fragrant spices and fresh ingredients combine to create a harmonious dish that transports you to tropical shores with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb (450 g) white fish fillets (cod, snapper, or halibut), cut into large chunks
• 1 can (13.5 oz/400 ml) coconut milk
• 1 cup (240 ml) fish stock or chicken broth

Aromatics and Seasonings:

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, bruised
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar

Garnish and Serving:

• ½ cup fresh cilantro, chopped
• 1 red chili, thinly sliced (optional)
• Steamed jasmine rice or rice noodles
• Lime wedges

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Instructions

1. Carefully cleanse and pat dry the fish, then delicately season with a whisper of salt, allowing the seafood to rest and absorb subtle flavors.
2. Warm the vegetable oil in a spacious cooking vessel over moderate heat, creating a fragrant foundation for the curry.
3. Introduce finely chopped onions to the pan, gently coaxing them into a translucent softness while releasing their sweet aromatics.
4. Incorporate minced garlic, grated ginger, and fragrant lemongrass, stirring constantly to awaken their complex essence without burning.
5. Fold in the vibrant red curry paste, letting it bloom and intensify for a brief moment, releasing its deep, spicy character.
6. Pour in luxurious coconut milk and rich fish stock, whisking carefully to create a smooth, harmonious base that speaks of tropical landscapes.
7. Enhance the sauce with umami-rich fish sauce, bright lime juice, and a touch of sugar, balancing the flavors with precision.
8. Tenderly nestle the seasoned fish chunks into the simmering liquid, allowing them to cook gently and absorb the curry’s complex profile.
9. Monitor the cooking process, ensuring the fish becomes perfectly opaque and flakes at the slightest touch of a fork – typically 8-10 minutes.
10. Discard the woody lemongrass stalks that have imparted their essence to the dish.
11. Present the curry in warmed bowls, adorning with fresh cilantro and fiery red chili slices for a burst of color and heat.
12. Accompany with steamed jasmine rice or delicate rice noodles, offering lime wedges for a final personalized touch of brightness.

Notes

• Choose firm white fish like cod, halibut, or snapper for best texture and flavor absorption.
• Pat fish dry before seasoning to ensure a crisp exterior and prevent excess moisture.
• Adjust curry paste quantity based on desired spice level and personal heat tolerance.
• Fresh lemongrass and ginger dramatically elevate the aromatic profile compared to dried alternatives.
• Use low-sodium fish stock to control salt content and allow for precise seasoning.
• Remove fish from heat just before it’s completely cooked to prevent overcooking and drying out.
• For a dairy-free version, swap coconut milk with light coconut cream or vegetable broth.
• Quickly toast curry paste in oil to unlock deeper, more complex flavor compounds.
• Slice fish into uniform chunks for even cooking and consistent texture throughout the dish.
• Add fresh herbs like Thai basil or kaffir lime leaves for an authentic Southeast Asian touch.
• Refrigerate leftovers in an airtight container and consume within 12 hours for best quality.
• For a lighter version, use skinless fish fillets and reduce coconut milk by half.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 60 mg