Burmese Coconut and Ginger Fish Curry

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant fish curry simmered in creamy coconut milk with fresh ginger, garlic, and Burmese-inspired spices delivering comforting warmth and vibrant flavor. This Asian-inspired seafood recipe, ready in about 30 minutes, pairs coconut milk, ginger, finely grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

1 lb firm white fish fillets, cut into chunks
1 cup coconut milk
2 tbsp ginger, finely grated
3 garlic cloves, minced
1 medium onion, finely chopped
1 tsp turmeric powder
1/2 tsp chili powder
2 tbsp fish sauce
2 tbsp vegetable oil
1/2 cup water
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat; add 1 medium finely chopped onion, 3 minced garlic cloves, and 2 tbsp finely grated ginger, sautéing for 4-5 minutes until softened and fragrant.
Step 2: Stir in 1 tsp turmeric powder and 1/2 tsp chili powder, cooking for 1 minute to release the spices’ aroma.
Step 3: Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine, then bring the mixture to a gentle simmer.
Step 4: Add 1 lb firm white fish chunks and 2 tbsp fish sauce, poaching the fish in the curry for 6-8 minutes until cooked through and tender.
Step 5: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro on top, and serve hot with rice.