Fish Curry with Coconut and Lime
Fish Curry with Coconut and Lime
Ingredients
For the Curry
- 1 1/2 pounds firm white fish fillets, such as cod, halibut, or mahi-mahi, cut into 1 1/2-inch pieces
- 2 tablespoons coconut oil
- 1 yellow onion, medium, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 lime, juiced
- 5 ounces fresh spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and grated ginger. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Add the red curry paste to the pot and cook, stirring constantly, for 1-2 minutes to toast the spices and deepen the flavor.
⏱️ 2 min
- 4
Pour in the undrained diced tomatoes, full-fat coconut milk, and chicken or vegetable broth. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover, and let the curry base simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Uncover the pot and stir in the fish sauce and fresh lime juice. Season with salt and black pepper to taste.
⏱️ 2 min
- 7
Gently add the fish pieces to the simmering curry. Submerge them in the sauce. Cook for 5-8 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
⏱️ 8 min
- 8
Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
⏱️ 2 min
- 9
Serve the fish curry hot, garnished with fresh cilantro and lime wedges, if desired. It pairs well with steamed rice or naan bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fish Curry with Coconut and Lime
For the Curry
- 1 1/2 pounds firm white fish fillets, such as cod, halibut, or mahi-mahi, cut into 1 1/2-inch pieces
- 2 tablespoons coconut oil
- 1 yellow onion, medium, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 lime, juiced
- 5 ounces fresh spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and grated ginger. Cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add the red curry paste to the pot and cook, stirring constantly, for 1-2 minutes to toast the spices and deepen the flavor.
⏱️ 2 min - 4
Pour in the undrained diced tomatoes, full-fat coconut milk, and chicken or vegetable broth. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover, and let the curry base simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Uncover the pot and stir in the fish sauce and fresh lime juice. Season with salt and black pepper to taste.
⏱️ 2 min - 7
Gently add the fish pieces to the simmering curry. Submerge them in the sauce. Cook for 5-8 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
⏱️ 8 min - 8
Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
⏱️ 2 min - 9
Serve the fish curry hot, garnished with fresh cilantro and lime wedges, if desired. It pairs well with steamed rice or naan bread.
⏱️ 1 min