Thai Fish Fillets And Shrimp In Coconut Milk Recipe

Name: Thai Fish Fillets And Shrimp In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 long green chilies; 2 small red chilies; 400 g firm white fish fillets; 300 g peeled prawns or 300 g shrimp; 2 stems lemongrass; 2 coriander, roots; 4 kaffir lime leaves; 2 cm fresh ginger, thinly sliced; 2 garlic cloves, crushed; 3 spring onions, white part only, finely sliced; 1 teaspoon soft brown sugar; 1 cup coconut milk; 1/2 cup coconut cream; 1 tablespoon fish sauce; salt; 2 -3 tablespoons lime juice

Servings: persons

2 long green chilies
2 small red chilies
400 g firm white fish fillets
300 g peeled prawns or 300 g shrimp
2 stems lemongrass
2 coriander, roots
4 kaffir lime leaves
2 cm fresh ginger, thinly sliced
2 garlic cloves, crushed
3 spring onions, white part only, finely sliced
1 teaspoon soft brown sugar
1 cup coconut milk
1/2 cup coconut cream
1 tablespoon fish sauce
salt
2 -3 tablespoons lime juice

1
Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
2
Cut the fish into 5 cm pieces.
3
Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
4
Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
5
Stir to combine, bring to the boil.
6
Reduce heat and simmer, uncovered, for two minutes.
7
Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
8
Stir in the coconut cream.
9
Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
10
Serve on steamed white rice.

423

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 2 long green chilies, 2 small red chilies, 400 g firm white fish fillets, 300 g peeled prawns or 300 g shrimp, and more.

Yes, Thai Fish Fillets And Shrimp In Coconut Milk 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!

Thai Fish Fillets And Shrimp In Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions