This sunny Thai coconut fish curry will brighten up midweek meals, and because it's mild, it's the perfect curry to make for the whole family. We love mild cod in this easy seafood curry recipe, but you can use pollock, halibut, grouper or your favorite white fish.
- 1 tablespoon vegetable or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2-inch piece of ginger, grated
- 1½ tablespoons yellow curry paste
- 1 teaspoon sugar
- 1 can coconut milk
- 1 teaspoon fish sauce
- 1 pound white fish such as cod, cut into 1-inch pieces
- 1 lime, halved
- Small bunch of cilantro, roughly chopped
- Heat the oil in a wide pan or wok over medium heat. Cook the onion, garlic and ginger for 3 minutes until slightly softened.
- Add the curry paste and cook for 1 minute, then add the sugar and stir for another minute. Add the coconut milk and fish sauce, taste for seasoning, then bring to a simmer and add the fish. Cover with a lid and simmer for about 5 minutes until cooked through (the fish should be opaque and flake when cut with a knife).
- Take the fish off the heat and squeeze in half a lime. Check for seasoning and add more lime to taste. Stir through the cilantro and serve with rice.
SEAFOOD USED IN THIS RECIPE