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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
