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Coconut Fish Curry

A mix of seafood in a fragrant, flavorful and tangy coconut-red curry broth full of aromatics--warming and perfect for this November chill and a possible snow shower later this week! Seafood includes a mix of rockfish, shrimp, and squid. Feel free to replace with your favorite quick-cooking seafood ...
7
55
3
45 min
TOTAL TIME
715
CALORIES
$6.35
PER SERVING
Coconut Fish Curry
Ingredients
16 INGREDIENTS
2 SERVINGS
Lime
1 whole lime
juiced
Hot Pepper
hot pepper
thinly sliced, for garnish
Fish Sauce
fish sauce
Red Curry Paste
2 tbsp red curry paste
Squid
1/4 lbs squid
Green Bell Pepper
1 whole green bell pepper
chopped
Kaffir Lime
4 leaves kaffir lime
Lemongrass
1 stalk lemongrass
chopped into 3-4 inch pieces
Shrimp
6 whole shrimp
Scallions
scallions
shiso or basil leaves, chopped, for garnish
Brown Sugar
1/2 tsp brown sugar
Rockfish
1/4 lbs rockfish
Garlic
2 cloves garlic
minced
Shallot
1 whole shallot
sliced
Canned Coconut Milk
1 can canned coconut milk
Minced Ginger
1 tbsp minced ginger
Directions
13 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Feedfeed
Health Info
Macros
34g
CARBS
48g
FAT
45g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What type of fish should I use for fish curry?
What are the key ingredients in fish curry?
Do I need to marinate the fish before cooking it in the curry?
Can I substitute the coconut milk with something else?
How can I make the curry thicker or thinner?
What is the best way to prevent the fish from falling apart in the curry?
How should I store the leftover fish curry?
Can I add vegetables to the fish curry?