Coconut And Fish Curry Recipe

Name: Coconut And Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp oil; 1 large onion, chopped; 1 tbsp grated peeled ginger; 2 cloves garlic, finely chopped; 1 cup chopped cilantro stalks and roots (reserve chopped leaves); 1 piece (8-inch) lemongrass, finely chopped; 2 tbsp red curry paste; 3 cans (14 oz each) coconut milk; 1/4 cup fish sauce, or to taste; 8 None kaffir lime leaves, shredded; 1 lb baby new potatoes, peeled (cut into chunks if large); 8 oz thin green beans, cut into 1-inch pieces; 1 lb firm white fish fillets, cut into small chunks; 2 oz baby spinach leaves; 2 tbsp lime juice; 1 cup bean sprouts; 2 None long medium-hot red chili peppers, thinly sliced

Servings: persons

2 tbsp oil
1 large onion, chopped
1 tbsp grated peeled ginger
2 cloves garlic, finely chopped
1 cup chopped cilantro stalks and roots (reserve chopped leaves)
1 piece (8-inch) lemongrass, finely chopped
2 tbsp red curry paste
3 cans (14 oz each) coconut milk
1/4 cup fish sauce, or to taste
8 None kaffir lime leaves, shredded
1 lb baby new potatoes, peeled (cut into chunks if large)
8 oz thin green beans, cut into 1-inch pieces
1 lb firm white fish fillets, cut into small chunks
2 oz baby spinach leaves
2 tbsp lime juice
1 cup bean sprouts
2 None long medium-hot red chili peppers, thinly sliced

1
Heat oil in a large saucepan on medium heat. Cook onion for 10 mins until tender; do not brown. Add ginger, garlic, cilantro stalks and roots and lemongrass and stir for 2 mins.
2
Stir in curry paste and cook for 2 mins. Add coconut milk, fish sauce and 4 of the lime leaves. Bring to a gentle boil, stirring. Reduce heat to low; simmer, partially covered, for 30 mins.
3
Steam or boil potatoes until tender. Cook beans in boiling, lightly salted water for 3-5 mins, until just losing their crunch. Drain and refresh with cold water.
4
Add potatoes, beans, fish and spinach to curry. Cook gently until fish is just cooked, about 5 mins. Stir in lime juice, most of the cilantro leaves and remaining lime leaves. Garnish with bean sprouts, chopped cilantro and sliced chili pepper.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tbsp oil, 1 large onion, chopped, 1 tbsp grated peeled ginger, 2 cloves garlic, finely chopped, and more.

Yes, Coconut And Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut And Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions