Imagine this: tender pieces of fish simmering in a fragrant, coconut-infused broth that’s both tangy and creamy, with just a hint of zing from lime and lemongrass. Coconut Fish Curry with Lime and Lemongrass is one of those dishes that takes you straight to a tropical paradise with each bite. The combination of fresh ingredients and bold flavors makes it a dish that’s as comforting as it is vibrant. It’s a complete game-changer, and I promise, once you try it, you’ll be hooked (pun intended!).
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This curry is a celebration of fresh, aromatic ingredients, and it’s incredibly easy to make. Whether you’re serving it for a weeknight dinner or a special occasion, it’s guaranteed to leave your kitchen smelling like heaven. Let’s dive into why this recipe is destined to become a favorite in your cooking repertoire.
Why You’ll Love Coconut Fish Curry with Lime and Lemongrass
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. You can serve it over rice, noodles, or with a side of crispy flatbread. No matter what you pair it with, it’s a winner.
Budget-Friendly: Made with ingredients that are easy to find and budget-friendly, this curry is both delicious and easy on the wallet. Plus, it’s quick to prepare, so it’s ideal when you’re pressed for time.
Quick and Easy: This dish is foolproof. If you can chop a few ingredients and stir, you can make this curry. It’s beginner-friendly, and the results are always impressive.
Customizable: Adjust the level of spice to your liking! Whether you love a little heat or prefer a milder flavor, this curry is easy to tweak. Add more chili for heat or keep it mild for the little ones.
Fresh and Flavorful: The combination of coconut milk, lime, and lemongrass brings a refreshing balance of flavors, while the fish adds a lovely, tender protein that soaks up all that goodness.
Ingredients in Coconut Fish Curry with Lime and Lemongrass
Here’s the magic of this curry—it’s packed with simple, fresh ingredients, but the end result is so much more than the sum of its parts. Let’s break it down:
Fish: Firm white fish like cod, halibut, or tilapia is perfect for this curry. It holds up well in the broth and absorbs all the delicious flavors.
Coconut Milk: The creamy base that brings richness and a subtle sweetness to the dish.
Lemongrass: The fragrant herb adds a refreshing citrusy note that lifts the entire dish.
Lime: Fresh lime juice gives that zesty, tangy flavor that cuts through the richness of the coconut milk.
Ginger and Garlic: These aromatics provide a warm, earthy base that enhances the flavors in the curry.
Chili Peppers (optional): For a touch of heat—adjust based on your spice preference.
Onion: Adds depth and sweetness to the curry base.
Fish Sauce: The perfect umami addition that complements the other flavors beautifully.
Herbs (Cilantro, Basil, or Thai Basil): Fresh herbs for garnish to brighten up the curry and add an extra burst of flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this tropical masterpiece:
Prepare the Aromatics: Start by finely chopping the onion, garlic, ginger, and lemongrass. This will create the flavor foundation of your curry.
Sauté the Aromatics: In a large pan, heat a bit of oil over medium heat. Add the onion, garlic, ginger, and lemongrass and sauté until fragrant and softened—about 5 minutes.
Add Coconut Milk and Fish Sauce: Pour in the coconut milk and stir to combine. Add the fish sauce and lime juice, then bring the mixture to a simmer. The coconut milk should thicken slightly, creating a silky, fragrant broth.
Cook the Fish: Add the fish pieces to the simmering broth. Let them cook gently for about 10-12 minutes, until the fish is cooked through and flaky. Be sure to stir occasionally, but gently, so you don’t break up the fish.
Add the Lime and Chili: Once the fish is cooked, stir in fresh lime juice to brighten the flavors. If you want extra heat, add the chili peppers at this stage and simmer for a few more minutes.
Finishing Touches: Remove the curry from the heat and give it a final stir. Taste and adjust the seasoning if needed, adding more lime juice or fish sauce if you like.
Serve and Enjoy: Serve the curry hot, garnished with fresh cilantro or Thai basil. This dish is perfect over steamed rice, or with a side of flatbread to soak up all that incredible sauce.
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Coconut Fish Curry with Lime and Lemongrass
This curry pairs beautifully with a variety of sides to complete the meal. Here are a few serving suggestions:
Steamed Rice: Coconut fish curry is divine served over a bed of fluffy steamed rice that soaks up all the fragrant sauce.
Flatbreads: Serve with warm naan or pita bread to dip into the creamy curry sauce.
Green Salad: A crisp salad with a simple vinaigrette will balance out the richness of the curry.
Sauteed Vegetables: Lightly sautéed greens or roasted vegetables add color and nutrition to your meal.
As a Standalone: This dish is hearty enough to enjoy all on its own. Just garnish with fresh herbs and a slice of lime for a vibrant finish.
Additional Tips
Prep Ahead: Chop and prepare the aromatics the night before to make cooking a breeze.
Make It Spicy: If you love heat, add a few extra chili peppers or a splash of sriracha to the curry.
Dietary Adjustments: This dish is naturally gluten-free, but you can make it dairy-free by swapping the fish sauce for tamari or a coconut aminos substitute.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Double the Batch: This curry freezes beautifully, so consider making a larger batch. Freeze it in an airtight container and reheat when you need a quick, comforting meal.
FAQ Section
Q1: Can I substitute the fish with chicken or tofu?
A1: Yes! Chicken breast or thighs would work well in this curry, or tofu if you’re looking for a vegetarian option. Just make sure to adjust the cooking time accordingly.
Q2: Can I make this ahead of time?
A2: Yes! It tastes even better the next day, so feel free to prepare it ahead of time and store it in the fridge for up to 3 days.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to preserve the delicate fish texture.
Q4: Can I freeze this dish?
A4: Absolutely! Store the curry in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.
Q5: What kind of fish is best for this curry?
A5: Firm white fish like cod, tilapia, or halibut work best, but you can also use shrimp or scallops for a different twist.
Q6: Can I add more vegetables?
A6: Yes! Feel free to add veggies like bell peppers, spinach, or zucchini for added texture and nutrition.
Q7: Can I use lime zest instead of juice?
A7: Absolutely! Lime zest will add an aromatic lime flavor if you’re looking for an extra citrusy kick.
Q8: Is this curry very spicy?
A8: It’s mild, but you can always adjust the spice level by adding more chili or a touch of chili paste.
Q9: Can I use canned fish for this recipe?
A9: Fresh fish is ideal for the best texture, but canned fish, like tuna or salmon, can work in a pinch. Just be sure to drain and break it up gently.
Q10: Can I make this dish in a slow cooker?
A10: Yes! After sautéing the aromatics, combine everything in a slow cooker and cook on low for 3-4 hours until the fish is cooked through.
Final Thoughts
Coconut Fish Curry with Lime and Lemongrass is the kind of dish that transports you to a sunny beach with every spoonful. Fresh, fragrant, and packed with flavor, this recipe is a quick weeknight win or a delightful weekend treat. So go ahead, give it a try—you’re going to love it!
Print
Coconut Fish Curry with Lime and Lemongrass
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: undefined
- Category: Main Course
- Method: Simmered
- Cuisine: Asian
Description
A fragrant and flavorful coconut fish curry with lime and lemongrass, perfect for pairing with basmati rice. This dish combines fresh ingredients and spices like turmeric, coriander, and cumin, along with fish or prawns for a light and aromatic meal.
Ingredients
- For the Curry:
- 2 tbsp vegetable oil
- 1 clove garlic, sliced
- Green leaves of 4 young leeks or spring onions, finely chopped
- 1/4 red pepper, de-seeded and finely sliced
- 10 cherry tomatoes, quartered
- 165ml coconut milk
- 1 tbsp fresh lemon or lime juice
- A dash of fish sauce (optional)
- Salt and pepper to taste
- 400g white fish (cut into chunks) or a mix of white fish and prawns (or chicken breast as a substitute)
- Spices and Herbs:
- 2 tsp whole coriander seeds, ground
- 1 tbsp whole cumin seeds, ground
- 1 tsp ground turmeric
- 2 walnut-sized pieces of fresh ginger, peeled and finely grated
- 2 kaffir lime leaves* (optional)
- 1 stick lemongrass, very finely chopped* (optional)
Instructions
- Heat vegetable oil in a wok or large frying pan. Gently fry the garlic slices until they begin to brown, then discard the garlic.
- Add the chopped leek leaves to the garlic-flavored oil and sweat until soft but not discolored.
- Stir in the ground coriander, cumin, turmeric, and ginger. Cook gently for 1 minute.
- Add the chopped tomatoes and lemongrass (if using), followed by the coconut milk and kaffir lime leaves.
- Mix well and allow to simmer for about 10 minutes. Meanwhile, cook basmati rice (about 12 minutes).
- Adjust the seasoning by adding lemon juice, a pinch of sugar, salt, and pepper. Add a splash of fish sauce for extra flavor if desired. If the curry is too thick, add a little water to adjust the consistency.
- Add the fish or chicken to the curry. If using fish or prawns, cook for 6-8 minutes at a simmer. If using chicken, cook for about 12 minutes, ensuring the curry is simmering at a lively pace to cook the chicken through.
- Serve the curry with rice, garnished with chopped fresh coriander and additional spices for decoration.
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg