Coconut Lime Fish Curry
A Southeast Asian fish curry with coconut milk, lime, and warm spices. Aromatic broth with tender flaked fish and choice of vegetables, served over rice or noodles.
Ingredients
Method
Mince garlic and ginger root. Slice onion into half-moons. Dice zucchini into half-moons. Slice bell pepper into strips. Cut fish into 1.5- to 2-inch chunks. Juice the limes and chop cilantro.
Heat coconut oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 3 minutes.
Add garlic and ginger root, stirring constantly for 1 minute until fragrant.
Stir in red curry paste and cook for 1 minute to release oils and deepen flavor.
Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
Add garam masala and fish sauce. Stir to blend, then add zucchini and bell pepper. Simmer for 5 to 7 minutes until vegetables begin to soften.
Gently add fish chunks to the curry, making sure they are submerged. Simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork.
Remove from heat and stir in lime juice. Taste and adjust seasoning if needed.
Ladle curry into bowls and garnish with cilantro and lime wedges. Serve alongside jasmine rice, basmati rice, or rice noodles.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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