Spicy Coconut Fish Curry Recipe

Name: Spicy Coconut Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, halved and thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons julienned fresh ginger; 1 stalk of fresh lemongrass, tender inner bulb only, julienned; 1 1/2 tablespoons Madras curry powder; One 14-ounce can unsweetened coconut milk; 3 cups fish stock or bottled clam juice; 1 tablespoon Asian fish sauce; 1 tablespoon dark brown sugar; 2 teaspoons Chinese chile-garlic sauce; Salt and freshly ground pepper; 1 pound large red potatoes, peeled and cut into 2-inch chunks; 2 pounds skinless red snapper fillets, cut into 2-inch chunks; 2 tablespoons cilantro leaves; Steamed rice and lime wedges, for serving

Servings: persons

2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons julienned fresh ginger
1 stalk of fresh lemongrass, tender inner bulb only, julienned
1 1/2 tablespoons Madras curry powder
One 14-ounce can unsweetened coconut milk
3 cups fish stock or bottled clam juice
1 tablespoon Asian fish sauce
1 tablespoon dark brown sugar
2 teaspoons Chinese chile-garlic sauce
Salt and freshly ground pepper
1 pound large red potatoes, peeled and cut into 2-inch chunks
2 pounds skinless red snapper fillets, cut into 2-inch chunks
2 tablespoons cilantro leaves
Steamed rice and lime wedges, for serving

1
In a large enameled cast-iron casserole or Dutch oven, heat the oil.
2
Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes.
3
Add the curry powder and cook, stirring, until fragrant.
4
Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce.
5
Season with salt and pepper and bring to a boil.
6
Add the potatoes and simmer over low heat until tender, about 30 minutes.
7
Add the fish and simmer, stirring occasionally, until just cooked through, 5 to 10 minutes longer.
8
Stir in the cilantro.
9
Serve the curry with rice and lime wedges.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, halved and thinly sliced, 2 garlic cloves, thinly sliced, 2 tablespoons julienned fresh ginger, and more.

Yes, Spicy Coconut 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.

Spicy Coconut Fish Curry

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