Coconut Fish Curry with Lime and Lemongrass
A cozy, tropical escape in a bowl!
Looking for a weeknight dinner that’s light, comforting, and bursting with Southeast Asian flavors? This Coconut Fish Curry with Lime and Lemongrass is exactly what you need! It’s creamy, zesty, and comes together in just 30 minutes. The combination of red curry paste, fragrant lemongrass, and lime juice brings a punch of bold flavor to tender white fish, all gently simmered in velvety coconut milk.
Whether you’re a curry enthusiast or trying something new, this dish is simple enough for beginners and fancy enough to impress. Plus, it’s naturally gluten-free and packed with protein!
Why You’ll Love This Coconut Fish Curry:
- Fast & easy – on the table in 30 minutes!
- Healthy & light – packed with lean protein and good fats
- Big flavor – thanks to red curry paste, lemongrass, and lime
- Perfect with rice – jasmine or basmati rice soaks up all the delicious sauce!
Ingredients:
- 500g (1 lb) white fish fillets, cut into chunks (cod, tilapia, or haddock work well)
- 1 tbsp oil (vegetable or coconut oil)
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, outer layer removed and stalk smashed
- 1 tbsp red curry paste (use more if you like it spicier!)
- 1 can (400ml) coconut milk
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
How to Make It:
- Sauté the aromatics:
Heat oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 2–3 minutes until softened. Stir in the garlic and ginger, and cook for another minute until fragrant. - Add curry paste and lemongrass:
Toss in the smashed lemongrass stalk and red curry paste. Stir for 1 minute to bloom the spices. - Pour in coconut milk:
Add the coconut milk and stir well to combine. Bring the mixture to a gentle simmer. - Cook the fish:
Gently add in the fish chunks, cover, and simmer for 6–8 minutes or until the fish is opaque and flakes easily with a fork. - Finish and serve:
Remove from heat. Stir in the lime juice and season with salt and pepper to taste. Discard the lemongrass stalk. Garnish with fresh cilantro and serve hot with steamed rice.
Tips & Variations:
- Use shrimp or tofu for a seafood or vegetarian twist.
- Add baby spinach or green beans for extra color and nutrients.
- Want more heat? Add a sliced red chili or an extra spoon of curry paste.
- For a creamy texture, try using full-fat coconut milk.
What to Serve With Coconut Fish Curry:
This curry is a dream with fluffy jasmine rice, but it’s also great with rice noodles, cauliflower rice, or even naan bread for scooping up that luscious sauce. A side of cucumber salad or mango chutney adds a refreshing contrast.
Storage:
Leftovers can be stored in the fridge for up to 2 days. Gently reheat on the stove over low heat to avoid overcooking the fish. Not ideal for freezing, as the texture of the fish may change.
Nutrition (per serving, serves 4):
Approximate values
- Calories: 320 kcal
- Protein: 28g
- Carbs: 7g
- Fat: 20g
Craving cozy comfort with tropical flair? This Coconut Fish Curry with Lime and Lemongrass is calling your name. It’s perfect for breezy dinners, warm bowls on chilly evenings, or impressing guests without breaking a sweat.
Happy cooking, and don’t forget to top it with plenty of fresh cilantro!
