Coconut Fish Curry with Lime and Lemongrass

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Coconut Fish Curry with Lime and Lemongrass

Introduction

Coconut Fish Curry with Lime and Lemongrass is a tropical-inspired dish that’s rich in flavor, light in texture, and bursting with fragrant herbs. This comforting and nutritious curry brings together Southeast Asian flavors with creamy coconut milk, zesty lime, and delicate chunks of white fish. Perfect for a cozy dinner or an exotic culinary experience, it’s a flavorful adventure on a plate.

Ingredients

  • 500g (1 lb) white fish fillets, cut into chunks
  • 1 tbsp oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 stalk lemongrass, smashed
  • 1 tbsp red curry paste
  • 1 can (400ml) coconut milk
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat oil in a large pan over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant.
  2. Add the smashed lemongrass and red curry paste. Stir and cook for 1 minute to release the aroma.
  3. Pour in the coconut milk and bring to a gentle simmer.
  4. Add the fish chunks and cook gently for 6–8 minutes, or until the fish is cooked through and tender.
  5. Stir in lime juice, season with salt and pepper to taste.
  6. Remove the lemongrass stalk. Garnish with chopped cilantro.
  7. Serve hot with steamed rice or jasmine rice.

Methods

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