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Coconut Fish Curry

Fish Curry with Coconut Milk

This Thai-inspired fish curry with coconut milk is a quick, easy and healthy weeknight meal.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Scale
  • 4 cod fillets (4oz)
  • 1/2 tablespoon coconut oil
  • 1 small onion, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1-inch ginger root, grated or minced
  • 1 cup broccoli florets, roughly chopped
  • 23 tablespoons red curry paste
  • 1 (400ml) can coconut milk
  • 1 teaspoon fish sauce (optional)
  • Salt

To Serve:

  • Jasmine rice, cooked
  • Cilantro, chopped, to serve
  • Lime, sliced, to serve

Instructions

  1. In a large pan on medium heat, melt the coconut oil. Once melted, add onion and carrots and cook for 2-3 minutes until tender.
  2. Add garlic and ginger and cook for an additional 1 minute until fragrant.
  3. Add curry paste, stir to combine with vegetable mixture and allow to heat about 1 minute until fragrant. (Feel free to add as much or as little curry paste as you like to suit your spice/heat preferences.)
  4. Add coconut milk and fish sauce (optional), stir to combine and bring to a gentle boil.
  5. Once the bubbling, reduce to a simmer, add cod fillets and broccoli florets and cook for 5-7 minutes until the cod is tender and flaky. Season with salt to taste.
  6. Once cooked, transfer to bowls and serve with jasmine rice, cilantro and a slice of lime.

Nutrition

Keywords: coconut milk, thai, easy, healthy

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