Description
A fragrant and creamy fish curry simmered in coconut milk with fresh lime and lemongrass, delivering bright citrus notes and gentle warmth in a comforting, aromatic dish.
Ingredients
- 1 lb (450 g) firm white fish fillets (cod, tilapia, or snapper), cut into chunks
- 1 can (14 oz) coconut milk
- 1 stalk lemongrass, bruised and chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, finely chopped
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat vegetable oil in a large skillet or saucepan over medium heat.
- Add onion and sauté until soft and translucent.
- Stir in garlic, ginger, and lemongrass; cook for 1 minute until fragrant.
- Add curry powder, turmeric, and chili flakes; stir well.
- Pour in coconut milk and fish sauce, then bring to a gentle simmer.
- Add fish pieces and cook for 6–8 minutes until fish is tender and cooked through.
- Stir in lime juice and lime zest.
- Remove lemongrass pieces and adjust seasoning if needed.
- Garnish with fresh cilantro and serve hot.
Notes
- Serve with steamed jasmine rice or naan.
- Do not overcook fish to keep it flaky and tender.
- Lemongrass can be substituted with lemongrass paste if unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired