Description
A creamy, aromatic white fish curry simmered in rich coconut milk and warm spices. A fast, healthy, and tropical one-pan dinner.
Ingredients
Scale
- 1.5 lbs firm white fish (cod or halibut), cut into chunks
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp mild curry powder
- 2 cups fresh baby spinach
- 1 tbsp fresh lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic, grated ginger, and curry powder. Cook for 60 seconds until fragrant.
- Pour in the coconut milk and stir well to combine. Bring to a very gentle simmer.
- Season the fish chunks with salt and pepper, then gently place them into the simmering sauce.
- Simmer for 7-10 minutes without stirring, until the fish is opaque and flakes easily with a fork.
- Stir in the baby spinach and cook for 1 minute until wilted.
- Remove from heat and stir in the fresh lime juice.
- Serve hot over jasmine rice, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Poaching
- Cuisine: Thai-inspired