Description
Savor this tangy coconut fish curry with lime and lemongrass, a fragrant, creamy dish ready in 25 minutes. Perfect with rice or naan for a quick, flavorful meal!
Ingredients
Scale
- 1 lb white fish fillets (like cod or tilapia), cut into chunks
- 1 can (14 oz) coconut milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 stalk lemongrass, bruised and chopped
- 1 red chili, thinly sliced
- 1 lime, juiced (plus slices for garnish)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fish sauce
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 tsp turmeric powder
- 1 tsp ground coriander
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and lemongrass, sautéing for 3-4 minutes until fragrant.
- Stir in turmeric, coriander, salt, and black pepper, cooking for 1 minute to release the spices’ aroma.
- Pour in coconut milk and fish sauce, stirring well. Bring to a gentle simmer, then add the fish chunks and red chili slices.
- Cook for 8-10 minutes until the fish is tender and cooked through, stirring gently to avoid breaking the fish.
- Remove from heat, stir in lime juice, and garnish with cilantro and lime slices. Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: ¼ of the curry (about 1 cup, without rice/naan)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 50 mg