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Stroller Envy

One-Pot Coconut Fish Curry

Print 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 firm white fish (cod, halibut, or tilapia) into 2-inch chunks; pat dry and salt lightly.
  2. Heat 1 tablespoon coconut oil in a large, deep skillet or Dutch oven over medium.
  3. Cook 2-3 tablespoons red or green curry paste 30 seconds, stirring constantly, until fragrant and sizzling.
  4. Stir in 1 can (13.5 oz) full-fat coconut milk.
  5. Add ½ cup chicken or fish broth, 1 tablespoon fish sauce, and 1 teaspoon lime juice.
  6. Simmer gently 3-4 minutes to develop flavors.
  7. Gently add fish to sauce.
  8. Cover; simmer gently 8-10 minutes until fish is cooked through, flakes easily with a fork, and thickest pieces reach 145°F.
  9. Add 2 cups fresh baby spinach; cook 1-2 minutes until wilted.
  10. Adjust seasoning with fish sauce, lime juice, or salt to taste.
  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.