Approximate values estimated by AI
Quick Coconut Fish Curry
70% authentic · Southeast Asian Inspired
A simplified, quicker version of fish curry using coconut milk for creaminess and readily available curry paste, perfect for a weeknight meal.
Ingredients
- Firm white fish fillets (like cod or tilapia)500g
- Coconut milk1 can (400ml)
- Red curry paste2-3 tbsp
- Vegetable oil1 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Fish sauce1 tbsp
- Lime juice1 tbsp
- Red bell pepper, sliced1/2
- Fresh basil leavesa handful
- Saltto taste
- Water1/2 cup
Steps
- 1
Cut fish into bite-sized pieces.
- 2
Heat vegetable oil in a pan over medium heat. Sauté garlic and ginger until fragrant.
- 3
Add red curry paste and cook for 1-2 minutes, stirring constantly.
- 4
Pour in coconut milk and water. Bring to a simmer.
- 5
Add sliced red bell pepper and fish sauce. Simmer for 5 minutes.
- 6
Gently add the fish pieces and cook for 5-7 minutes, until opaque and cooked through.
- 7
Stir in lime juice. Season with salt if needed.
- 8
Serve hot, garnished with fresh basil leaves.
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