Fish Curry with Coconut Milk

Name: Fish Curry with Coconut Milk
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 600 g fish fillet (e.g., cod or pollock); 3 cm ginger; 400 ml unsweetened coconut milk (canned); 2 tbsp sesame oil; 2 tbsp Light soy sauce; 2 tbsp fish sauce; 2 Garlic cloves; 0.5 tsp chili powder; 2 tbsp Lime juice; 2 kaffir lime leaves; 20 g peeled almond kernels; 500 ml vegetable broth; 0.5 bunch scallions (cleaned and sliced into rings or small pieces); 100 g peas (frozen); Salt; ground pepper; Basil; coriander leaves

Prep: 15min

| Servings: 4 | Cook: 20min

Fish curry with coconut milk is a recipe featuring fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g fish fillet (e.g., cod or pollock)
3 cm ginger
400 ml unsweetened coconut milk (canned)
2 tbsp sesame oil
2 tbsp Light soy sauce
2 tbsp fish sauce
2 Garlic cloves
0.5 tsp chili powder
2 tbsp Lime juice
2 kaffir lime leaves
20 g peeled almond kernels
500 ml vegetable broth
0.5 bunch scallions (cleaned and sliced into rings or small pieces)
100 g peas (frozen)
Salt
ground pepper
Basil
coriander leaves

Instructions

1.
Peel the garlic cloves and ginger, then roughly chop both; blend them with coconut milk, sesame oil, soy sauce, chili powder, lime juice, and almonds until smooth. Stir this mixture into the vegetable broth.
2.
Transfer to a wok or skillet and bring to a brief boil with scallions and peas; reduce heat and simmer gently for about 4 minutes. Season with salt and pepper.
3.
Cut the fish fillet into roughly 3 cm cubes, add them to the sauce, and let them cook for about 4 minutes. Finish with fish sauce, adjust seasoning, and serve sprinkled with herbs alongside cooked basmati rice.