Description
A comforting and nourishing creamy coconut stew made with fresh white fish, vegetables, and aromatic spices.
Ingredients
- 1 pound white fish fillets (cod, halibut, or tilapia)
- 1 can (14 ounces) coconut milk
- 2 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, diced
- 1 bell pepper, chopped (red or yellow)
- 1 cup spinach or kale, chopped
- 1-2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon curry powder (or to taste)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges for serving
Instructions
- Rinse the white fish fillets under cold water. Pat them dry and cut them into bite-sized pieces, seasoning with salt and pepper.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger. Cook for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes and chopped bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften.
- Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.
- Stir in the fish sauce, lime juice, and curry powder. Adjust seasoning with salt and pepper to taste.
- Gently add the fish pieces into the pot. Cook for about 10 minutes, or until the fish is opaque and cooked through.
- Stir in the chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted.
- Remove from heat, ladle into bowls, and garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
Serve with warm rice or crusty bread to soak up the broth. Store leftovers in an airtight container in the refrigerator for 2-3 days.