Description
This Coconut Fish Curry is a vibrant, one-pan meal that brings restaurant-quality Thai flavors straight to your kitchen. Succulent white fish and crisp broccolini are poached in a rich, aromatic coconut sauce infused with ginger, garlic, and yellow curry. Balanced with a hint of coconut sugar and fresh lime, this 25-minute dish is a healthy, comforting dinner that is perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 carrot, thinly sliced
- 4 large cloves garlic, minced
- 2–3 tablespoons Thai yellow curry paste
- 1 tablespoon grated or minced fresh ginger
- 1 (15-ounce) can full-fat coconut milk
- 1 tablespoon coconut sugar (or brown sugar)
- 2 teaspoons fish sauce (optional)
- 2 cups broccolini florets
- 4 large cod filets (about 6 ounces each)
- 1 large lime, juiced
- Fine sea salt and freshly-ground black pepper to taste
- 4 cups cooked jasmine rice, for serving
- Toppings: chopped cilantro, chopped scallions, and extra lime wedges
Instructions
Step 1: Sauté the Veggies
Heat olive oil in a large nonstick sauté pan over medium heat. Sauté the diced onion for about 5 minutes until softened. Stir in the sliced carrot, garlic, curry paste, and ginger, and sauté for another 2 minutes until fragrant.
Step 2: Prepare the Sauce
Pour in the coconut milk, coconut sugar, and fish sauce. Stir well to combine and bring the mixture to a very gentle simmer.
Step 3: Cook the Fish and Greens
Reduce the heat to medium. Add the broccolini florets to the sauce, then carefully nestle the cod filets into the pan. Spoon a bit of the curry sauce over the fish to keep it moist.
Step 4: Poach
Cover the pan with a lid and cook for 4-5 minutes. The fish is done when it is opaque and flakes easily with a fork.
Step 5: Finish and Season
Drizzle the fresh lime juice over the pan and season with black pepper. Taste the sauce and add an extra pinch of salt or lime juice if needed.
Step 6: Serve
Spoon the curry and fish over bowls of fluffy cooked rice and garnish generously with fresh cilantro and scallions.
Notes
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to ensure the fish remains tender and the coconut milk doesn’t separate.
Fish Varieties: While cod is used here, any firm white fish like halibut, sea bass, or snapper works beautifully. If using frozen fish, ensure it is completely thawed and patted dry to prevent excess water from thinning the sauce.
Poaching Secret: Nestling the fish into the sauce and covering the pan creates a gentle steaming environment. This prevents the delicate filets from breaking apart and ensures they stay juicy and succulent.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 545
- Sugar: 8g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: coconut fish curry, thai yellow curry fish, one pan fish curry, 20 minute healthy dinner, poached cod curry, easy seafood recipes