Go Back
+ servings
Spicy Coconut Fish Curry

Easy Spicy Coconut Fish Curry Bursting with Flavor

Discover the rich flavors of Spicy Coconut Fish Curry in this easy recipe, perfect for weeknight dinners.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Asian
Calories: 300

Ingredients
  

For the Curry
  • 1 pound white fish fillets (tilapia/cod) Substitution: Use shrimp or tofu for a different protein option.
  • 1 tablespoon vegetable oil Essential for sautéing ingredients; helps to develop flavors.
  • 1 medium onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 tablespoon fresh ginger Grated.
  • 1 14 ounces coconut milk Substitution: Use low-fat coconut milk or almond milk for a lighter option.
  • 2 tablespoons red curry paste Adjust for desired spice level.
  • 1 tablespoon fish sauce Can be substituted with soy sauce for a vegetarian option.
  • 1 tablespoon brown sugar Balances flavors with sweetness.
  • 1 cup cherry tomatoes Halved.
  • 1 cup spinach leaves Wilts down quickly when cooked.
  • 1 juice lime Brightens the dish.
  • fresh cilantro For garnish.
  • salt and pepper To taste.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat the oil in a large skillet over medium heat until it shimmers, about 1-2 minutes.
  2. Add a finely chopped medium onion to the skillet and sauté for about 5 minutes until translucent and fragrant.
  3. Add minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes until fragrant.
  4. Stir in red curry paste and cook for about 1 minute to bloom the spices.
  5. Pour in coconut milk, fish sauce, and brown sugar; stir to combine and bring to a gentle simmer for about 2-3 minutes.
  6. Add white fish fillets cut into chunks, coating well in the sauce and cook for 5-7 minutes until opaque.
  7. Stir in halved cherry tomatoes and spinach, cooking for another 2-3 minutes until spinach wilts.
  8. Remove from heat and squeeze lime juice over the curry; season with salt and pepper to taste.
  9. Ladle into bowls, garnished with fresh cilantro if desired, and serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 3mg

Notes

Taste the sauce and adjust seasonings before serving for a perfectly balanced curry. Consider pairing with jasmine rice or crusty bread.

Tried this recipe?

Let us know how it was!