Description
A delightful and aromatic curry made with fish, coconut milk, and fresh ginger, served with fluffy steamed rice.
Ingredients
Scale
- Fish (your choice, such as salmon or tilapia)
- 1 can coconut milk
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tablespoons curry paste (red or yellow)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cups spinach
- Fresh herbs (cilantro or basil)
- 1 lime, juiced
- Chili (fresh or paste, to taste)
Instructions
- Prepare rice according to package instructions.
- In a large skillet, heat oil over medium-high heat and sauté chopped onions until golden (3-4 minutes).
- Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Mix in curry paste with onions, garlic, and ginger until well combined.
- Pour in coconut milk slowly and bring to a gentle simmer.
- Nestle fish fillets into the curry and cook for 8-10 minutes, spooning sauce over them.
- Add fresh herbs and vegetables during the last few minutes of cooking to maintain their color and crunch.
- Just before serving, add lime juice to brighten the flavors.
Notes
Try different types of fish or tofu as substitutes, and feel free to adjust the vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: fish curry, coconut curry, comfort food, easy recipe, Asian cuisine