Coconut Fish Curry with Lime and Lemongrass
This Coconut Fish Curry is a fragrant, creamy, and zesty dish that brings the essence of Southeast Asian flavors to your dinner table. The richness of coconut milk is beautifully balanced by the brightness of lime and the aromatic punch of lemongrass and ginger. It’s quick to prepare, light yet satisfying, and pairs perfectly with steamed jasmine rice or rice noodles.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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:
Heat the oil in a large skillet or saucepan over medium heat.
Sauté the aromatics by adding the sliced onion. Cook for 2–3 minutes until softened.
Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
Toss in the smashed lemongrass stalk and red curry paste. Cook for 1 minute, stirring constantly to release the flavors.
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
Add the fish chunks, season with salt and pepper, and simmer gently for about 7–10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the lemongrass stalk. Stir in the lime juice. Taste and adjust seasoning if needed.
Garnish with fresh cilantro and serve hot over rice or noodles.
Tips:
Use firm white fish: Cod, halibut, tilapia, or snapper work well as they hold their shape during cooking.
Smash the lemongrass well: This helps release its citrusy aroma—remove it before serving as it’s fibrous.
Simmer gently: Avoid boiling the curry once the fish is added to prevent it from breaking apart.
Prep everything first: This curry comes together quickly, so have your ingredients ready before you start.
Fresh lime is key: It brightens and balances the richness of the coconut milk.
Variations:
Add vegetables: Try bell peppers, zucchini, baby spinach, or green beans for more color and nutrients.
Swap the protein: Use shrimp, scallops, or tofu instead of fish for a different take.
Make it spicy: Add sliced chili or extra red curry paste for more heat.
Use green curry paste: For a slightly different flavor profile, green curry paste is an excellent alternative.
Creamier version: Add a tablespoon of peanut butter for a richer, nutty depth.
Q&A:
Q: Can I use frozen fish?
A: Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess water thinning the curry.
Q: What if I can’t find lemongrass?
A: You can substitute with a strip of lemon zest and a splash of lime juice, or use lemongrass paste if available.
Q: Can I make it ahead of time?
A: You can make the curry base ahead, but add the fish just before serving to keep it tender and fresh.
Q: What should I serve it with?
A: Jasmine rice, brown rice, rice noodles, or even cauliflower rice are all great pairings.
Q: How long does it last in the fridge?
A: Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid overcooking the fish.
Nutrition Information (Per Serving — approx.)
Calories: ~320
Protein: 28g
Fat: 20g
Carbohydrates: 8g
Sugar: 3g
Fiber: 1g
Sodium: ~500mg (varies based on curry paste and added salt)
Note: These values may vary slightly based on the type of fish and specific brands used.
Conclusion:
This Coconut Fish Curry is a beautiful blend of creamy coconut richness, zesty lime, and fragrant lemongrass that brings a taste of Southeast Asia to your kitchen. Quick to prepare and full of fresh flavors, it’s a healthy and comforting meal perfect for busy weeknights or relaxed weekend dinners. With just one pan and a few key ingredients, you’ll have a restaurant-worthy curry on the table in no time.