Coconut Lemongrass Fish Curry Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 stalks lemongrass, chopped
  • ½ cup cilantro
  • 6 cloves garlic, divided
  • 2-inch knob ginger, peeled, divided
  • 4 tablespoons canola oil, divided
  • 2 tablespoons Greek yogurt
  • ¼ teaspoon salt
  • 1 pound whitefish, such as cod
  • 1 small yellow onion, diced
  • 2 Thai chiles, chopped
  • 1 (15-ounce) can coconut milk
  • 1 cup water
  • 6 Makrut lime leaves
  • 1 tablespoon palm sugar
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ tablespoon fish sauce
  • Juice from ½ lime
Directions
  1. Fill a blender with lemongrass, cilantro, 3 cloves garlic, 1 inch peeled ginger, 2 tablespoons oil, yogurt, and salt.
  2. Blend until smooth, about 50 seconds.
  3. Rub half of the paste over the fish and set aside. Reserve the remaining paste.
  4. In a deep skillet or Dutch oven, heat 2 tablespoons oil over medium heat.
  5. Mince remaining garlic and ginger and add to the oil.
  6. Once fragrant, about 1 minute, add the onion and chiles. Cook until soft, about 2-3 minutes.
  7. Add the reserved paste and stir to combine.
  8. Add the coconut milk, water, lime leaves, palm sugar, cumin, coriander, fish sauce, and lime juice. Stir until smooth.
  9. Bring to a simmer. Add the fish and cover.
  10. Cook until fish is flaky and curry is thick, about 10 minutes.
  11. Serve with lime wedges and cilantro.