Steamed Fish Curry with Lemongrass
A fragrant Cambodian-style curry where delicate fish steams gently in a coconut-lime broth, infused with lemongrass and kaffir lime leaves. This Asian recipe, ready in about 40 minutes, pairs white fish fillets, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 250g white fish fillets
- 200ml coconut milk
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 2 tbsp lime juice
- 100ml chicken stock
- 10g galangal
- 1/2 tsp shrimp paste
- 1 chili peppers
- 10g basil leaves
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Equipment for this recipe
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Instructions
- Step 1: Thinly slice lemongrass stalks and crush galangal into small pieces. Finely chop chili peppers and set aside.
- Step 2: In a pot, combine coconut milk, chicken stock, lemongrass, galangal, shrimp paste, and chopped chili. Bring to a gentle simmer over medium heat for 5 minutes, stirring occasionally.
- Step 3: Gently place fish fillets into the pot, ensuring they're submerged. Add kaffir lime leaves and simmer for 8 minutes until fish is opaque and flakes easily.
- Step 4: Stir in lime juice and fresh basil leaves, cooking for 1 minute. Serve immediately with steamed rice.
