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A plate of red coconut curry fish (two pieces) paired with steamed rice and steamed snow peas. The sauce has a reddish/orangish hue and is garnished with fresh cilantro and toasted coconut.

Red Coconut Curry Fish

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Description

This delightful Red Curry Coconut Fish can be prepared in one pan, making it a convenient and flavorful weeknight dinner option. If cod isn’t available, feel free to substitute with any other white fish, salmon or even shrimp.

Ingredients

Scale
  • 4, 6-ounce cod filets
  • 1/4 cup coconut flakes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stalk lemon grass, cut into pieces and pounded to release flavor
  • 2 teaspoon freshly grated ginger
  • 3 garlic cloves, minced
  • 1/2 teaspoon sugar, or coconut sugar
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons garlic chili sauce or paste
  • 14-ounces full-fat coconut milk with cream
  • 1 red Thai chili, sliced thin, optional
  • 1 teaspoon fish sauce
  • juice of one lime, plus
  • 2 tablespoons fresh chopped cilantro, plus more for garnish
  • 4 lime slices, for garnish

Instructions

  1. Toast the coconut in a dry pan. Reserve.
  2. Heat the olive oil in a pan.
  3. Pat the fish dry and season with salt and pepper on all sides.
  4. Place the filets in the pan. Allow to sear one one side to form a golden crust. Fish should be cooked about 3/4 of the way through before flipping.
  5. Flip. Continue searing the fish until it’s fully-cooked.
  6. Remove the fish from the pan and reserve onto a platter. 
  7. In the same pan, add the lemongrass and grated ginger. Cook for a minute.
  8. Add in the minced garlic and sugar. Cook for another minute.
  9. Add in the Thai red curry paste, chili garlic sauce and Thai red chilis. Cook for another minute.
  10. Pour in the coconut milk and fish sauce. Mix and gently simmer for about 5 minutes.
  11. Remove the lemongrass. Taste for salt.
  12. Add in the juice of one-half lime and two tablespoons of fresh cilantro. Stir to incorporate.
  13. Nestle the reserved fish into the sauce.
  14. Spoon the red curry coconut sauce onto the fish.
  15. Sprinkle the fish with the toasted coconut, reserving some for final garnish.
  16. Just allow the fish to warm through.
  17. Taste. Add more lime juice, if needed.
  18. Garnish with a touch more fresh chopped cilantro and lime slices.
  19. Served with steamed rice and a steamed vegetable.
  20. ENJOY!

Equipment

Notes

  • Toast the coconut first. Coconut has the tendency to burn easily. Carefully pay attention as it is toasting.
  • Substitute the cod in this recipe with your favorite white fish, salmon, shrimp, chicken or even tofu.
  • When searing the fish, make sure the pan is hot and the filets have a chance to develop a nice golden crust before flipping.
  • For less sodium, use lower-sodium fish sauce or soy sauce.
  • Adjust the spice level to your liking.
  • Simmer the coconut milk gently to avoid separating.
  • Taste throughout for salt.
  • Lime juice really amps up the flavor. Do NOT skip this step. 
  • Don’t forget to remove the lemongrass.
  • Try not to overcook the fish.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: Southeast Asian, American

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Find it online: https://www.charlottefashionplate.com/recipes/red-curry-coconut-fish/