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Thai Style Coconut Fish Curry

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    SERVES

    SERVES

    1 person

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    COOKING METHOD

    COOKING METHOD

    Stove Top

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    PREP TIME

    PREP TIME

    10 mins

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    COOK TIME

    COOK TIME

    20 mins

This baked fish is so full of flavor, you will literally be spooning the curry into your mouth straight from the baking dish (don’t say I didn’t warn you)!

Ingredients

4 fish fillets about 150 g/5 oz - 200 g/7 oz each (I like barramundi or salmon)

1 to 2 fresh red chilis, finely sliced (de-seed if you want less heat, or omit)

4 spring onions chopped into 1/2 inch pieces

2 pieces fresh lemongrass chopped into 1-inch pieces (replace with 2" piece ginger sliced into matchsticks if you can't get lemongrass)

1/2 cup cilantro, chopped

5 garlic cloves, chopped finely

4 kaffir lime leaves thinly sliced (can replace with the zest of 2 limes)

2 tbsp lime juice

2 tbsp Everiday Coconut Aminos

2 tbsp apple cider vinegar

1.5 tsp turmeric

1 can coconut milk (about 1.25 - 1.5 cups)

Salt & pepper to taste

Instructions

1

DONE!

In a bowl, mix all your ingredients except the fish to make your sauce.

2

DONE!

Lay your fish in a baking dish and coat with the sauce.

3

DONE!

Let the fish marinate in the fridge for a minimum of 2 hours (the longer the better).

4

DONE!

Preheat oven to 180 °C/350 °F.

5

DONE!

Bake for 20 minutes or until fish is cooked through.

6

DONE!

Taste and season with additional salt and or a squeeze of lime if needed.

7

DONE!

Garnish with more chopped fresh cilantro and serve with your favorite green veggies and some steamed rice or cauliflower rice.

  • Tips

    Tips

    Depending on the thickness of your coconut milk or how much gravy you like, you may need to add about 1/4 cup of water to the sauce mixture.

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