🥥🌿🐟 Thai Coconut Lemongrass Fish Stew with Jasmine Rice
Tender white fish simmered in a fragrant coconut broth with lemongrass, ginger, and lime — served over fluffy jasmine rice for a tropical twist.
Creamy, citrusy, and comforting — this Thai-inspired stew is pure soul food with bright, coastal flavor.
🍴 Ingredients:
For the stew:
500g white fish fillets (like cod, haddock, or sea bass), cut into chunks
1 tbsp coconut oil
1 onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 lemongrass stalks (white part only, smashed or finely chopped)
1–2 tbsp red curry paste
400ml coconut milk
1 cup fish or vegetable broth
1 tbsp fish sauce or soy sauce
1 tsp brown sugar
Juice and zest of 1 lime
Fresh cilantro or Thai basil, for garnish
Optional: sliced red chili for heat
For the jasmine rice:
1 cup jasmine rice
2 cups water
Pinch of salt
👨🍳 Instructions:
Cook the jasmine rice:
Rinse rice until water runs clear. Combine with water and salt, bring to a boil, reduce heat, cover, and simmer 15 minutes. Let rest off heat for 10 minutes.
Sauté aromatics:
In a deep skillet or pot, heat coconut oil. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes. Stir in curry paste and cook another minute.
Create the broth:
Pour in coconut milk and broth. Add fish sauce, brown sugar, lime juice, and zest. Simmer gently for 5–7 minutes to develop flavor.
Add the fish:
Gently place fish pieces into the simmering broth. Cook for 6–8 minutes until tender and cooked through. Avoid stirring too much to keep the fish intact.
Serve:
Spoon jasmine rice into bowls, ladle stew on top, and garnish with cilantro, basil, or chili slices. Add an extra squeeze of lime for brightness. 🍋
🌟 Perfect with: Steamed greens, crispy shallots, or a chilled cucumber salad on the side.
#ThaiFishStew #CoconutLemongrass #JasmineRice #SeafoodLovers #ComfortInABowl #TropicalEats