Coconut Fish Curry with Lime and Lemongrass
This Coconut Fish Curry is a fragrant and creamy dish that combines tender fish with bold flavors of lemongrass, lime, and coconut milk. It's a perfect balance of tangy, savory, and mildly spicy, making it a comforting meal served with steamed rice.
Ingredients
For the Curry:
1 lb white fish fillets (e.g., cod, tilapia, or snapper), cut into chunks
1 tbsp lime juice
1 tsp salt
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 stalks lemongrass, bruised and cut into 2-inch pieces
1-2 Thai red chilies, finely sliced (adjust to taste)
2 tsp turmeric powder
1 tsp ground coriander
1 (14 oz) can coconut milk
½ cup water or fish stock
1 tbsp fish sauce
1 tsp sugar (optional)
4-5 kaffir lime leaves (optional, for extra aroma)
Zest and juice of 1 lime
Garnish:
Fresh cilantro, chopped
Sliced red chili (optional)
Lime wedges
Instructions
1. Prepare the Fish:
Marinate the fish chunks with lime juice and salt for 10 minutes while you prepare the other ingredients.
2. Sauté the Aromatics:
Heat vegetable oil in a large skillet or pot over medium heat.
Add the onion and sauté for 3-4 minutes until softened.
Stir in garlic, ginger, and lemongrass, cooking for another 1-2 minutes until fragrant.
Add sliced chilies, turmeric powder, and ground coriander, stirring to coat the mixture.
3. Make the Curry Base:
Pour in the coconut milk and water (or fish stock). Stir well to combine.
Add fish sauce, sugar (if using), kaffir lime leaves, and lime zest. Bring to a gentle simmer.
4. Cook the Fish:
Gently add the marinated fish chunks to the curry. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Finish with Lime:
Remove from heat and stir in lime juice. Adjust seasoning with more fish sauce or lime juice to taste.
6. Serve:
Ladle the curry into bowls and garnish with fresh cilantro, sliced red chili, and lime wedges.
Serve hot with steamed jasmine rice or coconut rice.
Chef’s Tips
Fish Options: Use firm white fish like halibut or monkfish to prevent breaking apart in the curry.
Extra Heat: Add a teaspoon of red curry paste for more spice and depth.
Vegetarian Option: Replace fish with tofu or mixed vegetables for a plant-based version.
Enjoy the vibrant and aromatic flavors of this Coconut Fish Curry with Lime and Lemongrass for a delicious, home-cooked meal!
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