Coconut-Curry Fish Stew with Plantains
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 (vegetarian) ready in about 40 minutes pairs tilapia fillets, can coconut milk, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Fish Stew with Plantains take to make?
Total time is about 40 minutes (25 min prep + 15 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 Stew with Plantains?
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 tilapia fillets from drying out.
Can I substitute ingredients in Coconut-Curry Fish Stew with Plantains?
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 Stew with Plantains for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Coconut-Curry Fish Stew with Plantains vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better quick meals dishes though.
