Go Back
One-Pot Coconut Fish Curry
Stroller Envy

One-Pot Coconut Fish Curry

A printable version of one-pot coconut fish curry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb firm white fish, thawed, cut into 2-inch chunks
  • Salt to taste
  • 1 tablespoon coconut oil
  • 2 tablespoons Thai red curry paste, plus to taste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup fish or chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice, plus to taste
  • 2 cups baby spinach
  • 1 tablespoon chopped cilantro, optional

Method
 

  1. Cut 1½ pounds of firm white fish (cod, halibut, or tilapia) into 2-inch chunks. Pat dry and season lightly with salt.
  2. Heat 1 tablespoon of coconut oil in a large, deep skillet or Dutch oven over medium heat.
  3. Add 2-3 tablespoons of red or green curry paste and cook for 30 seconds, stirring constantly, until fragrant and sizzling.
  4. Pour in 1 can (13.5 oz) of full-fat coconut milk and stir to combine with the curry paste.
  5. Add ½ cup of chicken or fish broth, 1 tablespoon of fish sauce, and 1 teaspoon of lime juice.
  6. Bring to a gentle simmer and cook for 3-4 minutes to let the flavors develop.
  7. Gently add the fish chunks to the curry sauce.
  8. Cover and simmer gently for 8-10 minutes until the fish is cooked through and flakes easily with a fork. The thickest fish pieces must reach 145°F.
  9. Stir in 2 cups of fresh baby spinach and cook for 1-2 minutes until wilted.
  10. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed.
  11. Garnish with optional cilantro.
  12. Serve over cauliflower rice for a complete low-carb meal.

Notes

Equipment: deep 12-inch skillet with lid, instant-read thermometer.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.