Description
A delightful dish that combines the freshness of fish with the rich creaminess of coconut milk, perfect for family dinners or entertaining friends.
Ingredients
Scale
- 500 g white fish fillets
- 400 ml coconut milk
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 2 tomatoes, diced
- 2 teaspoons curry powder
- 1 teaspoon fresh grated ginger
- Fresh coriander (for garnish)
- Salt, to taste
- Pepper, to taste
- Olive oil, for cooking
Instructions
- Heat a bit of olive oil in a pan over medium heat.
- Add the chopped onion and crushed garlic. Sauté until golden.
- Add diced tomatoes and cook for a few minutes until soft.
- Sprinkle in the curry powder and grated ginger. Mix well.
- Pour in the coconut milk and stir until the sauce is smooth.
- Add the fish fillets cut into pieces into the sauce.
- Let it simmer on low heat for about 10-15 minutes or until the fish is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chopped coriander.
Notes
Use fresh fish for the best flavor and texture. Adjust the spice level by adding more or less curry powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: fish curry, coconut milk, easy recipes, seafood, Thai cuisine