Coconut Fish Curry with Lime and Lemongrass: A Fragrant and Flavorful Delight

Introduction
If you’re craving a dish that blends creamy, zesty, and aromatic flavors, this Coconut Fish Curry with Lime and Lemongrass is your answer! Inspired by Southeast Asian cuisine, this recipe combines the richness of coconut milk, the freshness of lime, and the distinct aroma of lemongrass. Tender fish fillets soak up the flavors, making every bite a burst of savory satisfaction. Best of all, it’s simple to make and perfect for a quick weeknight meal or an impressive dinner for guests!

Ingredients
1 lb (450g) white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
1 can (14 oz / 400 ml) coconut milk
2 tablespoons coconut oil
2 stalks lemongrass, trimmed and smashed
1 lime, zested and juiced
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 red bell pepper, sliced
1 teaspoon turmeric powder
1 tablespoon fish sauce
1 teaspoon sugar (optional)
Fresh cilantro and lime wedges for garnish
Cooked jasmine rice, for serving
How to Make
Step 1: Prepare the Ingredients
Trim and smash the lemongrass stalks to release their oils.
Cut the fish fillets into bite-sized pieces and season lightly with salt and pepper.
Step 2: Sauté Aromatics
In a large skillet or wok, heat the coconut oil over medium heat.
Add the onion, garlic, and ginger, and sauté until fragrant and softened, about 2-3 minutes.
Stir in the red curry paste and cook for another minute to release the flavors.
Step 3: Build the Curry Base
Add the lemongrass stalks, turmeric, and coconut milk to the skillet, stirring well to combine.
Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to infuse.
Step 4: Add Fish and Vegetables
Add the fish fillets and bell pepper to the curry sauce.
Simmer gently for 7-10 minutes, or until the fish is cooked through and tender.
Stir in the fish sauce, lime zest, and lime juice. Taste and adjust seasoning with additional lime juice or sugar if desired.
Step 5: Serve
Discard the lemongrass stalks.
Serve the curry over steamed jasmine rice and garnish with fresh cilantro and lime wedges.
Serving and Storage Tips