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Coconut Fish Curry with Lime and Lemongrass

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This Coconut Fish Curry with Lime and Lemongrass is a fragrant, creamy dish inspired by Southeast Asian flavors. Tender fish fillets are simmered in a rich coconut milk sauce infused with lime, lemongrass, and spices, creating a perfect balance of tangy, spicy, and savory notes.

Ingredients

Scale

For the curry:

  • 1 lb (450 g) white fish fillets (cod, snapper, or halibut), cut into large chunks
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks lemongrass, bruised (lightly smashed)
  • 1 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup (240 ml) fish stock or chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sugar

For garnish and serving:

  • 1/2 cup fresh cilantro, chopped
  • 1 red chili, thinly sliced (optional, for heat)
  • Steamed jasmine rice or rice noodles
  • Lime wedges

Instructions

1. Prepare the fish

  1. Season the fish chunks lightly with salt and set aside.

2. Sauté the aromatics

  1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
  2. Add the chopped onion and sauté for 2–3 minutes, until softened.
  3. Stir in the garlic, ginger, and lemongrass. Cook for another 1–2 minutes, until fragrant.

3. Add the curry paste and coconut milk

  1. Stir in the red curry paste, cooking for 1 minute to release its flavors.
  2. Add the coconut milk and fish stock, stirring until well combined.

4. Simmer the curry

  1. Bring the mixture to a gentle simmer. Add the fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
  2. Add the fish chunks to the curry, ensuring they are submerged in the liquid. Simmer gently for 8–10 minutes, or until the fish is cooked through and flakes easily with a fork.

5. Serve

  1. Remove the lemongrass stalks before serving.
  2. Ladle the curry into bowls and garnish with fresh cilantro and sliced red chili, if desired.
  3. Serve hot with steamed jasmine rice or rice noodles, and lime wedges on the side.

Notes

  • Fish Options: Firm white fish works best, but you can also use shrimp, scallops, or even tofu for a vegetarian version.
  • Lemongrass Tip: To prepare lemongrass, trim the ends, remove the tough outer layers, and lightly smash the stalks with the back of a knife to release their flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Find it online: https://ukfinda.com/coconut-fish-curry-with-lime-and-lemongrass/