Coconut Fish Curry

This Southeast Asian-inspired coconut fish curry simmers firm white fish in a fragrant coconut milk broth built on ginger, garlic, and red curry paste. It's rich, gently spiced, and ready in under 45 minutes over steamed rice.

By YumYum Editorial · Seafood

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4

Ingredients

• 1.5 lbs firm white fish fillets (halibut, cod, or snapper), cut into 2-inch chunks
• 2 tbsp vegetable oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 cup fish or vegetable stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup baby spinach or bok choy
• 1 lime, juiced
• 1/4 cup fresh cilantro or Thai basil, for garnish

Instructions

1. Heat oil in a large deep skillet or Dutch oven over medium heat; sauté onion until softened, about 4 minutes.
2. Add garlic and ginger, cook 1 minute until fragrant, then stir in curry paste and toast for 30-60 seconds to bloom its oils.
3. Pour in coconut milk and stock, whisking to dissolve the paste, then stir in fish sauce and brown sugar; bring to a gentle simmer.
4. Add the bell pepper and simmer uncovered 5 minutes to soften slightly.
5. Season the fish chunks lightly with salt, nestle into the curry, and simmer gently 6-8 minutes until the fish is opaque and flakes easily (internal temp 130-135°F, do not boil hard or the fish will toughen).
6. Stir in spinach just until wilted, about 1 minute, then remove from heat and finish with lime juice.
7. Ladle over steamed jasmine rice and garnish with cilantro or Thai basil.