Zesty Coconut Fish Curry with Lime and Lemongrass Recipe

Tropical aromas dance through the kitchen as this vibrant coconut fish curry with lime and lemongrass promises a delightful culinary adventure.

Fragrant spices blend seamlessly with delicate seafood, creating a symphony of flavors that transport you to coastal Southeast Asian shores.

Fresh lime adds a zesty brightness that cuts through the creamy coconut base, while lemongrass infuses the dish with its distinctive citrusy undertone.

Tender fish pieces nestle in the rich, silky sauce, absorbing every nuanced flavor profile.

Each spoonful offers a perfect balance of tangy, sweet, and savory notes that will awaken your palate.

This recipe transforms simple ingredients into an extraordinary meal that celebrates the bold, complex tastes of marine cuisine.

Dive into this sensational dish and let your taste buds embark on an unforgettable journey.

How To Serve Coconut Fish Curry With Lime And Lemongrass

• Tropical Rice Companion: Scoop steamed jasmine rice or rice noodles into bowls, creating a perfect base that soaks up the rich, creamy curry sauce and provides a delightful texture contrast.
• Zesty Garnish Paradise: Sprinkle fresh cilantro leaves and thinly sliced red chili on top, adding bright color, herbal freshness, and a gentle heat that complements the curry's complex flavors.
• Lime Squeeze Finish: Place lime wedges alongside the dish, allowing diners to squeeze fresh citrus juice over their curry, which will instantly brighten the coconut-based sauce and enhance the overall taste experience.
• Crisp Side Salad Option: Pair the curry with a light cucumber and herb salad dressed in a simple rice vinegar vinaigrette, offering a cool, refreshing counterpoint to the warm, spicy curry.

Storage Help For Coconut Fish Curry With Lime And Lemongrass

Keep curry fresh and delicious

• Refrigerator Tactics: Store leftover curry in airtight containers for 23 days. Cool completely before sealing to prevent moisture buildup and maintain optimal flavor quality.
• Freezing Strategy: Portion curry without rice in freezer-safe containers. Freeze up to 1 month, leaving slight space for expansion. Thaw overnight in refrigerator before reheating gently.
• Reheating Magic: Warm curry slowly on stovetop, stirring occasionally to prevent fish from breaking. Add small splash of coconut milk or water to restore sauce consistency if needed.
• Quick Meal Prep: Chop fish and prepare base ingredients in advance. Store separately in sealed containers for streamlined cooking during busy weeknights, keeping ingredients fresh and ready.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 400 kcal

Servings: 3

All Ingredients For Coconut Fish Curry With Lime And Lemongrass

• Fish: Choose fresh, firm white fish like cod or sea bass for tender, flaky texture; look for bright, clear eyes and firm flesh without strong odors.
• Fish Stock: Enhances depth of flavor; homemade or high-quality store-bought stock provides rich seafood foundation.

• Onion, Garlic, Ginger, Lemongrass: Classic Thai flavor builders that create robust, layered taste profile; select fresh, firm ginger and fragrant lemongrass for maximum impact.
• Red Curry Paste: Concentrated spice blend that delivers authentic Southeast Asian warmth; choose authentic Thai brands for genuine flavor.

• Coconut Milk: Creates luxurious, silky sauce base; select full-fat version for richer consistency.
• Fish Sauce, Lime Juice, Sugar: Balance elements that provide sweet, sour, and umami notes; use fresh lime for brightest flavor.
• Vegetable Oil: Neutral cooking medium for sautéing aromatics; choose high smoke-point options like canola or grapeseed.

• Cilantro, Red Chili: Fresh herbs and optional heat that brighten final dish; choose vibrant green cilantro and crisp red chilies.
• Jasmine Rice or Rice Noodles: Ideal accompaniment that absorbs curry's complex flavors.

What You’ll Use For Coconut Fish Curry With Lime And Lemongrass

• Large skillet or saucepan: Essential for sautéing aromatics and cooking the entire curry.
• Cutting board: Perfect for chopping onions, garlic, ginger, and preparing ingredients.
• Sharp knife: Needed for precise ingredient preparation and fish cutting.
• Wooden spoon or spatula: Great for stirring and mixing ingredients smoothly.
• Measuring spoons: Helps accurately measure fish sauce, sugar, and curry paste.
• Ladle: Convenient for serving the curry into bowls.
• Citrus juicer (optional): Useful for extracting fresh lime juice quickly.

Cooking Steps For Coconut Fish Curry With Lime And Lemongrass

• Flavor Foundation

Create a delightful base by gently seasoning fish chunks with salt, allowing the natural flavors to develop while you prepare the other ingredients.

• Aromatic Symphony

Warm vegetable oil in a spacious pan, transforming chopped onions into a soft, translucent canvas. Introduce minced garlic, ginger, and lemongrass, letting their vibrant essences dance and release intoxicating fragrances.

• Creamy Spice Awakening

Introduce red curry paste, stirring briefly to unleash its complex character. Pour in silky coconut milk and rich fish stock, blending them into a harmonious liquid that promises incredible depth and warmth.

• Gentle Cooking Ritual

Allow the curry to simmer softly, adding fish sauce, fresh lime juice, and a touch of sweetness. Carefully nestle fish chunks into the liquid, letting them cook tenderly until they become delicate and easily flaked.

• Culinary Presentation

Discard lemongrass stalks and lovingly transfer the curry into serving bowls. Scatter fresh cilantro and optional red chili slices across the surface. Accompany with steamed jasmine rice and lime wedges for a complete sensory experience.

Helpful Cooking Tips For Coconut Fish Curry With Lime And Lemongrass

• Fish Freshness First: Choose the freshest white fish like cod, halibut, or sea bass with firm, translucent flesh that flakes easily when cooked. Ask your fishmonger for the day's catch to ensure maximum flavor and texture.
• Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier curry sauce. Shake the can well before opening to blend the thick cream and liquid together, creating a smooth, luxurious base for your dish.
• Spice Level Control: Adjust the heat by modifying the amount of red curry paste. Start with less and gradually add more to suit your taste preferences. For a milder version, remove the seeds from red chilies or use a mild curry paste.
• Low-Carb Swap: Replace traditional rice with cauliflower rice or zucchini noodles for a lighter, low-carb alternative. These options provide a similar texture while reducing overall carbohydrate content and adding extra vegetables to your meal.
• Protein Possibilities: Experiment with different proteins like shrimp, scallops, or even tofu for vegetarian guests. Each protein will absorb the fragrant curry flavors differently, offering a unique twist to the classic recipe while maintaining the dish's core essence.

Vibrant Coconut Fish Curry With Lime And Lemongrass Recipe

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4.7 from 13 reviews

• Total Time: 35 minutes
• Yield: 3 1x

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Description

Coconut fish curry with lime and lemongrass brings tropical Malaysian flavors to your kitchen. Simple ingredients create a complex, aromatic dish you’ll crave again and again.

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Ingredients

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• 1 lb (450 g) white fish fillets (cod, snapper, or halibut), cut into large chunks
• 1 can (13.5 oz/400 ml) coconut milk
• 1 cup (240 ml) fish stock or chicken broth
• 2 tbsps vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 stalks lemongrass, bruised
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tsp sugar
• ½ cup fresh cilantro, chopped
• 1 red chili, thinly sliced (optional)
• Steamed jasmine rice or rice noodles
• Lime wedges

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Instructions

1. Preparation: Meticulously cleanse fish, pat dry, and season with salt, allowing flavors to meld for a few moments.
2. Foundation: Heat vegetable oil in a large pan over medium heat, creating a fragrant base for the curry. Add onions and sauté until translucent, releasing their sweet essence.
3. Aromatic Layer: Introduce minced garlic, ginger, and lemongrass to the pan, stirring continuously to unlock their intense flavors without scorching. Fold in red curry paste and allow it to bloom, intensifying the spice profile.
4. Liquid Harmony: Pour coconut milk and fish stock into the pan, whisking to create a smooth, velvety sauce. Incorporate fish sauce, lime juice, and a hint of sugar to balance the complex flavor spectrum.
5. Cooking Process: Gently immerse fish chunks into the simmering liquid, allowing them to cook delicately and absorb the curry’s robust character. Simmer until fish becomes perfectly opaque and flakes effortlessly – approximately 8-10 minutes.
6. Finishing Touches: Remove lemongrass stalks that have imparted their aromatic essence. Plate the curry in warmed bowls, garnishing with fresh cilantro and sliced red chilies for a vibrant presentation. Serve alongside steamed jasmine rice or delicate rice noodles, accompanied by lime wedges for a personalized citrus kick.

Notes

• Preserve Fish Texture: Gently pat fish dry before seasoning to ensure crisp exterior and prevent steaming, which can make fish mushy and less flavorful.
• Prevent Curry Burning: Stir curry paste and aromatics constantly over moderate heat to develop deep flavors without scorching, releasing complex spice notes without bitterness.
• Balance Flavor Complexity: Adjust seasoning gradually with fish sauce, lime juice, and sugar, tasting incrementally to create harmonious taste profile that doesn’t overpower delicate fish.
• Optimize Cooking Timing: Watch fish closely during simmering, removing from heat precisely when fish turns opaque and flakes easily – typically 8-10 minutes – to maintain tender, succulent texture without overcooking.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 3
• Calories: 400
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 60 mg