Thai Coconut Fish Curry
This Coconut Fish Curry recipe starts with tender and flakey fish filets that are gently poached in a mouth-water creamy coconut sauce with aromatic spices and fresh herbs.
Ingredients
- 2 T Coconut Oil
- 3 small yellow onions minced
- 1 14oz Coconut milk full fat
- 1 pt cherry tomatoes washed
- 1 T fresh ginger minced
- 3-4 cloves garlic minced
- 2½ T Curry powder
- ¼ t red chili powder
- ¼ t ground cinnamon
- 4 6 oz fish filets any firm, mild, white freshwater fish
- 3 T fresh lime juice
- ½ cup cilantro fresh, chopped
- 2 lg limes
- Sea salt and pepper to taste
Instructions
- Heat the coconut oil in a large high-sided skillet over medium heat. Add the minced onion and reduce heat to just below medium. Season with teaspoon salt and some black pepper, to taste, and stir to combine. Cook, stirring occasionally, until onions are a light golden brown, approximately 15-20 minutes.
- While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside.
- Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.
- Pour coconut milk and tomato mixture into the skillet. Then, carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden color and the aromatic onion paste is thoroughly incorporated into the mixture.
- Bring sauce to a gentle simmer and place fish fillets in the skillet. Cover and cook for 5 minutes over medium-low heat before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.
- Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired. Serve immediately with basmati rice and/or roasted root vegetables. Offer additional lime wedges for squeezing, if desired.
Notes
Many traditional curry recipes call for browning the onions until they reach a deep, dark color with a rich, intense flavor; however, for this recipe, I halted the process about halfway through to give the onions little milder flavor. You can use your own personal preference with this step.
Nutrition
Calories: 125kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 21mgPotassium: 440mgFiber: 3gSugar: 6gVitamin A: 795IUVitamin C: 36mgCalcium: 52mgIron: 2mg
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