Lemongrass Coconut Fish Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant curry with tender fish in creamy coconut milk, balanced with lemongrass and galangal. This asian ready in about 40 minutes pairs (680g) Fish fillets, (13.5 oz / 400ml) Coconut milk, stalks, finely chopped Lemongrass 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.

Prep: 20 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp cooking oil in a large pot over medium heat. Add 1 medium thinly sliced onion and sauté for 3 minutes until translucent.
  2. Step 2: Add 2 stalks finely chopped lemongrass and 1 inch thinly sliced galangal, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp shrimp paste and cook for 30 seconds to release its aroma.
  4. Step 4: Pour in 1 can (13.5 oz / 400ml) coconut milk and bring to a gentle simmer over medium-low heat (do not boil).
  5. Step 5: Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 finely chopped chili peppers. Stir until the sugar dissolves.
  6. Step 6: Gently place 1.5 lbs (680g) fish fillets and 2 diced tomatoes into the pot. Simmer for 10-12 minutes until the fish is opaque and flakes easily with a fork.
  7. Step 7: Remove the pot from heat and stir in 1/4 cup chopped fresh cilantro. Serve immediately with steamed rice.

Frequently asked questions

How long does Lemongrass Coconut Fish Curry take to make?

Total time is about 40 minutes (20 min prep + 20 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 Lemongrass Coconut 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 (680g) fish fillets from drying out.

Can I substitute ingredients in Lemongrass Coconut 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 Lemongrass Coconut 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 Lemongrass Coconut Fish Curry?

Asian 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.

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