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Coconut Lime Fish Curry

Coconut Lime Fish Curry Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 to 2 serrano peppers, thinly sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Kosher salt, to taste
  • 1 lb firm white fish fillets, cut into 2-inch chunks
  • 1 medium lime, zested and juiced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup roughly chopped fresh cilantro
  • Steamed jasmine rice, for serving

Method
 

  1. Heat oil in a large skillet over medium heat. Add onion, garlic, ginger, and serrano; cook until softened, about 5 minutes.
  2. Pour in coconut milk and broth, then stir in turmeric, cumin, coriander, fish sauce, brown sugar, and a pinch of salt. Bring to a gentle simmer and cook 2 minutes.
  3. Nestle fish and tomatoes into the broth, cover, and poach until fish is opaque and flakes easily, 5 to 7 minutes.
  4. Remove from heat. Stir in lime zest and juice, then taste and adjust salt. Top with cilantro and serve over rice.

Notes

The curry reheats well; add a splash of broth if the sauce thickens overnight. For an extra bright finish, set out lime wedges at the table. If your fish fillets are on the thicker side, let them poach an extra minute or two and test with a fork.