Coconut Fish Curry
This Thai-inspired fish curry with coconut milk is a quick, easy and healthy weeknight meal.
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Prep Time: 5 minutes -
Cook Time: 15 minutes
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Total Time: 20 minutes
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Yield: 4 servings 1x -
Category: Main -
Method: Stovetop
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Cuisine: Thai
Category:
Method:
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Ingredients
- 4 cod fillets (4oz each)
- 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
- 2–3 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
- 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.
- Add garlic and ginger and cook for an additional 1 minute until fragrant.
- 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.)
- Add coconut milk and fish sauce (optional), stir to combine and bring to a gentle boil.
- 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.
- Once cooked, transfer to bowls and serve with jasmine rice, cilantro and a slice of lime.
Nutrition
- Serving Size: 1 serving
- Calories: 322 calories
- Sugar: 3 grams
- Fat: 23 grams
- Carbohydrates: 11 grams
- Fiber: 2 grams
- Protein: 21 grams
Find it online: https://kaynutrition.com/coconut-fish-curry/
