Coconut Lemongrass Fish Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based option, while chicken is often more affordable.

Fill a blender with lemongrass, cilantro, 3 cloves garlic, 1 inch peeled ginger, 2 tablespoons oil, yogurt, and salt.

Blend until smooth, about 50 seconds.

Rub half of the paste over the fish and set aside. Reserve the remaining paste.

In a deep skillet or Dutch oven, heat 2 tablespoons oil over medium heat.

Mince remaining garlic and ginger and add to the oil.

Once fragrant, about 1 minute, add the onion and chiles. Cook until soft, about 2-3 minutes.

Add the reserved paste and stir to combine.

Add the coconut milk, water, lime leaves, palm sugar, cumin, coriander, fish sauce, and lime juice. Stir until smooth.

Bring to a simmer. Add the fish and cover.

Cook until fish is flaky and curry is thick, about 10 minutes.

Serve with lime wedges and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens