Name: Coconut Fish Curry with Lime and Lemongrass
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1 stalk lemongrass, outer layers removed, finely chopped; 2 teaspoons ground turmeric; 1 teaspoon ground coriander; 1–2 red chilies, finely chopped (adjust for spice preference); 1 (400ml) can coconut milk; 1 cup vegetable stock; 1 tablespoon lime juice (plus extra for serving); 1 teaspoon brown sugar (optional, for balance); 500g (1 lb) firm white fish fillets (e.g., cod, halibut, or snapper), cut into chunks; Salt, to taste; 1 cup cherry tomatoes, halved; 1 cup baby spinach or kale leaves; Steamed jasmine rice or rice noodles; Fresh cilantro leaves, chopped; Lime wedges

Coconut Fish Curry with Lime and Lemongrass is a vibrant and flavorful dish that combines the richness of coconut milk with the aromatic freshness of lime and lemongrass. This dish is both soothing and exciting, with the perfect balance of spices and the delicate texture of fish. The addition of turmeric, coriander, and red chilies gives it a warm, exotic flavor, while lime adds a refreshing citrusy zing. The coconut milk sauce envelops the fish in a creamy, fragrant base, making it a perfect dish for both special occasions and a weeknight dinner.

This recipe is not only delicious but also highly adaptable, allowing for a variety of optional add-ins like vegetables, making it an excellent way to incorporate healthy greens and extra texture into the dish. Whether you serve it with steamed jasmine rice or rice noodles, this dish is sure to satisfy your taste buds and transport you to tropical paradise.

Ingredients:

For the Curry Base:

1 tablespoon coconut oil or vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 stalk lemongrass, outer layers removed, finely chopped
2 teaspoons ground turmeric
1 teaspoon ground coriander
1–2 red chilies, finely chopped (adjust for spice preference)

For the Sauce:

1 (400ml) can coconut milk
1 cup vegetable stock
1 tablespoon lime juice (plus extra for serving)
1 teaspoon brown sugar (optional, for balance)

For the Fish:

500g (1 lb) firm white fish fillets (e.g., cod, halibut, or snapper), cut into chunks
Salt, to taste

Optional Add-Ins:

1 cup cherry tomatoes, halved
1 cup baby spinach or kale leaves

To Serve:

Steamed jasmine rice or rice noodles
Fresh cilantro leaves, chopped
Lime wedges

Preparation:

Step 1: Prepare the Curry Base

Heat the coconut oil or vegetable oil in a large skillet or wok over medium heat. Once hot, add the finely chopped onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic, ginger, chopped lemongrass, ground turmeric, ground coriander, and chopped red chilies. Stir well and cook for 1–2 minutes until the mixture becomes aromatic and fragrant.

Step 2: Make the Sauce

Pour in the can of coconut milk and vegetable stock, stirring to combine everything well. Bring the mixture to a gentle simmer. Add the lime juice and brown sugar (if using). Stir again and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.

Step 3: Cook the Fish

Season the fish chunks with a pinch of salt. Gently add the fish to the simmering sauce. Cover the skillet and cook for 7–10 minutes, or until the fish becomes opaque and flakes easily when tested with a fork. Be sure not to overcook the fish to keep it tender and moist.

Step 4: Add Vegetables (Optional)

If you’re including optional add-ins like cherry tomatoes or spinach, stir them in during the last 3–5 minutes of cooking. This will ensure the vegetables remain fresh and tender without being overcooked.

Step 5: Serve

Taste the curry and adjust the seasoning if necessary, adding more lime juice or salt to suit your preferences. Serve the curry hot over a bed of steamed jasmine rice or rice noodles. Garnish with freshly chopped cilantro leaves and a wedge of lime for an extra burst of freshness.

Variation:

Vegetarian Option: Replace the fish with firm tofu or tempeh for a plant-based version. Tofu will absorb the curry flavors while maintaining its delicate texture.
Additional Vegetables: Feel free to add vegetables like bell peppers, zucchini, or carrots to make this dish even more hearty and colorful.
Spicier Version: Increase the number of red chilies or add a few dashes of chili flakes to give the curry an extra kick of heat.
Curry Paste Option: If you prefer a shortcut, you can use store-bought Thai red curry paste instead of the turmeric and coriander for a more intense flavor profile.

Cooking Notes:

Be gentle when adding the fish to the sauce to avoid breaking the fillets apart.
If you’re using a thicker coconut milk, you may need to adjust the consistency with a bit more vegetable stock or water.
For a smoother sauce, you can blend the curry base ingredients before adding the coconut milk and stock.
If you’re cooking for a large group, you can easily double or triple the recipe.

Serving Suggestions:

This curry pairs wonderfully with steamed jasmine rice or noodles, which soak up the creamy sauce.
Serve with a fresh green salad or pickled vegetables on the side for a refreshing contrast to the richness of the curry.
For a more indulgent meal, top the curry with some crispy fried onions or toasted coconut flakes.

Tips:

Use a firm white fish like cod, halibut, or snapper to ensure the fish holds up in the curry. Avoid delicate fish like tilapia or sole, which may break apart too easily.
Lemongrass can be tough to chop finely, so use a sharp knife and ensure you discard the tough outer layers.
If you don’t have fresh lemongrass, you can substitute with a couple of teaspoons of lemongrass paste, available in most grocery stores.
To make the dish spicier, leave the seeds in the red chilies. If you prefer a milder curry, remove the seeds.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Nutritional Information (per serving):

Calories: ~380 kcal
Protein: 25g
Sodium: 600mg
Carbs: 30g
Fat: 22g
Fiber: 5g

FAQs:

Can I use frozen fish for this recipe?
- Yes, frozen fish fillets will work well. Make sure to thaw them completely before adding them to the curry to ensure even cooking.
Can I make this curry ahead of time?
- Yes, you can prepare the curry base ahead of time and store it in the fridge for up to 2 days. When ready to serve, gently heat the curry and add the fish and vegetables as needed.
Is this recipe gluten-free?
- Yes, this Coconut Fish Curry is naturally gluten-free. Just ensure that the stock and other ingredients you use do not contain gluten.
Can I make this dish spicier?
- Absolutely! You can add more chilies, use a spicier curry paste, or include chili flakes to increase the heat level to your preference.

Conclusion:

Coconut Fish Curry with Lime and Lemongrass is a stunning dish that brings together tropical flavors and aromatic spices. With its creamy coconut milk sauce, fragrant lemongrass, and refreshing lime, this curry is a perfect balance of sweet, savory, and spicy. The fish is tender and flaky, while the optional vegetables provide added color and nutrients. Whether you’re cooking for a cozy dinner at home or impressing guests, this dish is sure to become a favorite. Don’t forget to serve it with some steamed jasmine rice or rice noodles to fully enjoy the richness of the curry sauce!

Coconut Fish Curry with Lime and Lemongrass

Author: Imili Johnson
Total Time: 40 minutes

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