Coconut Milk Fish Curry

Nutrition values are AI-estimated based on ingredients.

• 1½ tsp neutral oil
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 small onion, finely chopped
• 2-3 red or green chilli, slit or chopped
• 1 tsp coriander powder
• ½ cup thick coconut milk
• 3/4 cup hot water
• 1 chicken stock cube
• 2 tsp light soy sauce
• ½ tsp freshly cracked black pepper
• 450 g firm white fish fillet, cut into medium chunks
• 1/2 tsp lemon juice
• 2 tbsp thick coconut milk
• 1 tsp chilli oil
• Fresh coriander leaves
• Steamed white rice, for serving

1. 1Heat neutral oil in a deep pan over medium heat, then add chopped ginger, garlic, onion, and chili, sautéing for 2-3 minutes until fragrant and softened.
2. 2Add coconut milk, hot water, chicken stock cube, soy sauce, coriander powder, and black pepper powder, then stir well and bring to a gentle simmer.
3. 3Carefully place fish pieces in a single layer into the simmering broth, cover the pan with a lid, and cook on low heat for 5-7 minutes until the fish is just cooked and flakes easily.
4. 4Finish the dish by adding lemon juice, a drizzle of thick coconut milk, chili oil, and garnish with fresh coriander leaves.
5. 5Serve hot, optionally over steamed white rice.

These instructions are our analysis of the original video. Watch on YouTube →