Coconut-Curry Fish Stew with Plantains

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant, creamy stew featuring pan-seared tilapia simmered in coconut milk with earthy curry spices, served atop caramelized plantains for a sweet-savory balance. This East African-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs tilapia fillets, coconut milk, plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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

• 12 oz tilapia fillets
• 14 oz can coconut milk
• 2 medium plantains
• 1 medium red onion
• 3 cloves garlic
• 2 tsp curry powder
• 1 cup chicken stock
• 2 tbsp coconut oil
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Season tilapia fillets with 1/4 tsp salt and cook for 3-4 minutes per side until golden brown; set aside.
2. Step 2: Finely dice 1 medium red onion and mince 3 garlic cloves. Sauté in the same skillet for 2 minutes until softened, then add 2 tsp curry powder and cook for 30 seconds until fragrant.
3. Step 3: Pour in 14 oz coconut milk and 1 cup chicken stock, scraping up any browned bits. Bring to a gentle simmer, then return tilapia to the pan and cook for 5 minutes until fish is opaque.
4. Step 4: Slice 2 medium plantains into 1/4-inch thick rounds. Add to the simmering stew and cook for 8 minutes until tender. Stir in 2 tbsp chopped cilantro and adjust salt to taste.