Tiki-Inspired Coconut Ginger Fish Curry
A creamy coconut curry with fresh ginger and tropical spices that evokes the flavors of Polynesian cuisine with tender white fish. This asian fusion-inspired seafood ready in about 25 minutes pairs white fish fillets (cod or snapper), (13.5 oz) coconut milk, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 white fish fillets (cod or snapper)
- 1 can (13.5 oz) coconut milk
- 1 tbsp grated fresh ginger
- 3 cloves minced garlic
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1/2 cup sliced red bell pepper
- 2 tbsp chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Cut 1 lb white fish fillets into 2-inch pieces and lightly season with 1/2 tsp salt.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Stir and bring to a gentle simmer.
- Step 4: Add the fish pieces and 1/2 cup sliced red bell pepper to the curry. Simmer gently for 8-10 minutes until the fish is opaque and cooked through, and the sauce thickens slightly.
- Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the curry before serving with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut Ginger Fish Curry take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tiki-Inspired Coconut Ginger 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Tiki-Inspired Coconut Ginger 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 Tiki-Inspired Coconut Ginger 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 Tiki-Inspired Coconut Ginger Fish Curry?
Asian Fusion seafood 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.
