Burmese Coconut and Ginger Fish Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. Step 2: Stir in 1 tsp turmeric powder and 1/2 tsp chili powder, cooking for 1 minute to release the spices’ aroma.
  3. Step 3: Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine, then bring the mixture to a gentle simmer.
  4. 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.
  5. Step 5: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro on top, and serve hot with rice.

Frequently asked questions

How long does Burmese Coconut and Ginger Fish Curry take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese Coconut and Ginger Fish Curry?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Burmese Coconut and Ginger Fish Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese Coconut and Ginger Fish Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese Coconut and Ginger Fish Curry?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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