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–+ servings
Coconut Fish Curry

Coconut Fish Curry

Coconut Fish Curry recipe: Creamy, flavorful curry with tender fish and coconut milk. Perfect for a delicious, easy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g fish fillets (such as cod or tilapia)
  • 1 cup coconut milk
  • 2 tablespoons curry paste (red or yellow)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 medium red bell pepper, sliced
  • 1 cup spinach or kale
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • for garnish fresh cilantro

Equipment

  • Large skillet
  • Cooked rice or quinoa
  • Wooden spoon
  • Chopping board
  • Knife

Method
 

  1. In a large skillet, heat a little oil over medium heat.
  2. Add the onion, garlic, and ginger, sauté until the onion is translucent.
  3. Stir in the curry paste and cook for another 1-2 minutes.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Add the fish fillets, bell pepper, and spinach/kale to the skillet.
  6. Cook for about 10-15 minutes or until the fish is cooked through.
  7. Add fish sauce, lime juice, salt, and pepper to taste.
  8. Garnish with cilantro before serving.
  9. Serve the curry with cooked rice or quinoa.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 35mgCalcium: 40mgIron: 1.5mg

Notes

Feel free to adjust the spiciness by using more or less curry paste. This dish pairs wonderfully with jasmine rice or even cauliflower rice for a lower-carb option. You can also use different vegetables according to your preference or seasonal availability. Leftovers can be stored in an air-tight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
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