Description
A delicious and aromatic coconut fish curry that brings a tropical twist to your dinner table.
Ingredients
Scale
- 500g fish fillets (such as cod or tilapia)
- 1 can (400ml) coconut milk
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat a large pan over medium heat and add the chopped onion, cooking until translucent.
- Add the minced garlic and grated ginger, cooking for another minute.
- Stir in the curry paste and cook for 2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the fish fillets and bell pepper, cooking for about 10 minutes until the fish is cooked through.
- Stir in the fish sauce and lime juice, adjusting seasoning to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add chopped chili peppers.
- Serve with rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Coconut Fish Curry, Thai Curry, Seafood Recipe