Coconut Milk Fish Curry

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 Asian recipe, ready in about 45 minutes, pairs white fish fillets, vegetable oil, tomato paste 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.

Prep: 20 min Cook: 25 min Serves 4 Burmese cuisine 400 cal/serving

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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

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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.