Coconut Curry Fish
A creamy coconut-based curry with firm white fish, perfect for a seaside meal. This thai-inspired indian ready in about 50 minutes pairs cubed white fish, (14 oz) coconut milk, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1 lb, cubed white fish
- 1 can (14 oz) coconut milk
- 2 tbsp coconut oil
- 1 small, minced shallot
- 1 tbsp, grated ginger
- 1 stalk, finely chopped lemon grass
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1/2 tsp chili flakes
- 1 cup basmati rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 minced shallot and sauté for 2 minutes until softened.
- Step 2: Stir in 1 tbsp grated ginger, 1 chopped lemon grass stalk, 1/2 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp coriander. Cook for 1 minute until fragrant.
- Step 3: Add 1 lb cubed white fish and cook for 2 minutes until lightly browned. Pour in 1 can coconut milk and 1 tbsp fish sauce. Bring to a simmer.
- Step 4: Cook for 8-10 minutes until the fish is tender and the sauce thickens. Stir in 1 tbsp lime juice and 1/2 tsp chili flakes.
- Step 5: While the curry cooks, rinse 1 cup basmati rice and cook in a separate pot with 1.5 cups water and a pinch of salt. Cook for 15 minutes until tender.
- Step 6: Serve the curry over rice, garnished with additional lime zest and chili flakes.
Frequently asked questions
How long does Coconut Curry Fish take to make?
Total time is about 50 minutes (20 min prep + 30 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 Coconut Curry Fish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed white fish from drying out.
Can I substitute ingredients in Coconut Curry Fish?
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 Coconut Curry Fish 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 Coconut Curry Fish?
Thai indian 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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
