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