Description
A quick and flavorful coconut fish curry that’s perfect for busy weeknight dinners. This dish combines creamy coconut milk with aromatic spices and fresh ingredients for a memorable family meal.
Ingredients
- 1 lb white fish (e.g., cod or tilapia)
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the onions and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes.
- Pour in the coconut milk, fish sauce, and lime juice, stirring well.
- Bring the mixture to a gentle simmer.
- Add the fish and cook for 5-10 minutes, or until it is cooked through and flakes easily with a fork.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For added nutrition, consider incorporating fresh vegetables or herbs, such as bell peppers or spinach. Adjust the spice level by varying the amount of red curry paste.