🛒 Ingredients:
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500g (1 lb) white fish fillets, cut into chunks (cod, halibut, snapper, or tilapia work well)
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1 tbsp oil (vegetable, coconut, or peanut oil)
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1 onion, thinly sliced
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1 stalk lemongrass, outer layer removed, stalk smashed with the back of a knife
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1 tbsp red curry paste (adjust to taste)
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1 can (400ml) coconut milk
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Juice of 1 lime
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Salt to taste
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Optional: fresh chopped cilantro, sliced chili, or lime wedges for garnish
🔥 Instructions:
1. Sauté aromatics:
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Heat oil in a large pan over medium heat.
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Add sliced onion and cook for 3–4 minutes until softened.
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Stir in garlic, ginger, and lemongrass. Sauté for another 1–2 minutes until fragrant.
2. Add curry paste:
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Stir in red curry paste and cook for 1–2 minutes to release the flavors.
3. Pour in coconut milk:
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Add the coconut milk and stir until fully mixed with the curry paste.
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Bring to a gentle simmer.
4. Simmer and flavor:
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Add the lime juice and a pinch of salt.
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Let the curry simmer for 5–7 minutes, allowing the lemongrass to infuse.
5. Cook the fish:
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Gently place fish chunks into the curry.
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Simmer on low heat for 5–7 minutes, or until the fish is opaque and cooked through (don’t overcook—it should be tender and flaky).
6. Serve it up:
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Remove lemongrass stalk before serving.
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Serve hot over steamed jasmine rice, basmati, or with rice noodles.
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Garnish with fresh cilantro, chili slices, or extra lime wedges.
💡 Tips:
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Want it spicier? Add a sliced red chili or extra curry paste.
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Want more veggies? Add baby spinach, bell peppers, or snap peas during the simmering stage.
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For extra richness, add a splash of fish sauce or a pinch of sugar to balance the flavors.