Coconut Milk Fish Curry
A fragrant, creamy curry with delicate white fish simmered in coconut milk and Burmese spices, served with fresh cilantro and lime for a comforting, aromatic dish. This burmese-inspired asian ready in about 45 minutes pairs vegetable oil, tomato paste, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 1-inch pieces white fish fillets
- 1 tbsp vegetable oil
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup, finely chopped red onion
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1/4 cup, chopped cilantro
- 1, cut into wedges lime
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1 pound fish pieces dry with paper towels, season with 1/4 teaspoon salt. Heat 1 tablespoon vegetable oil in a skillet over medium heat, add fish, and cook 3-4 minutes per side until golden and cooked through; remove and set aside.
- Step 2: Add 1/2 cup finely chopped red onion to the skillet and cook 3-4 minutes until softened. Add 2 minced garlic cloves and 1 tablespoon minced ginger, cook 1 minute until fragrant.
- Step 3: Stir in 2 tablespoons tomato paste and 1 tablespoon curry powder, cook 1 minute to toast spices. Add 1 cup coconut milk and 1/2 cup water, simmer 5 minutes until sauce thickens slightly.
- Step 4: Return fish to skillet, simmer 3 minutes until heated through. Stir in 1/4 cup chopped cilantro, serve immediately with lime wedges on the side.
Frequently asked questions
How long does Coconut Milk Fish Curry take to make?
Total time is about 45 minutes (20 min prep + 25 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 Milk Fish Curry?
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 vegetable oil from drying out.
Can I substitute ingredients in Coconut Milk 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 Coconut Milk 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 Coconut Milk Fish Curry?
Burmese asian 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
- ★★★★★
Best recipe I've made this month.
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
