Lemongrass Coconut Fish Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant curry with tender fish in creamy coconut milk, balanced with lemongrass and galangal. This asian-inspired 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

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.

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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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