Description
A delightful blend of fish, ginger, and creamy coconut milk that takes you on a culinary journey.
Ingredients
Scale
- Fresh fish (tilapia, cod, or salmon)
- 1 can coconut milk
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry paste or curry powder
- Vegetables (bell peppers, spinach, or green beans)
- Fresh herbs (basil or cilantro)
- Juice of 1 lime
- 2 cups steamed jasmine or basmati rice
Instructions
- Prepare your ingredients: chop fish into bite-sized pieces, mince garlic and ginger, and prep vegetables.
- Sauté the aromatics: In a large skillet, heat a splash of oil over medium heat, add garlic and ginger, cooking until fragrant (2-3 minutes).
- Add the fish: Toss in the fish pieces, cooking gently until they begin to turn opaque (about 5 minutes).
- Stir in coconut milk and curry paste: Pour in the coconut milk, add the curry paste or powder, and bring to a simmer.
- Add vegetables: Fold in the vegetables and cook until vibrant (about 4-5 minutes).
- Finish with herbs and lime: Sprinkle fresh herbs and squeeze lime juice before serving.
- Serve it up: Spoon the curry generously over a bed of steamed rice.
Notes
If fresh ginger isn’t available, ground ginger can be used. Tofu can be a great vegetarian alternative to fish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: fish curry, coconut curry, ginger curry, easy recipes, comforting meals