White Fish Curry with Coconut Milk

Fragrant White Fish Curry with Coconut Milk and Fresh Herbs

Ingredients:

1.5 lbs white fish fillets (such as cod or tilapia), cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons curry powder
1 teaspoon ground turmeric
1 (14 oz) can coconut milk
1 (14 oz) can diced tomatoes
1 cup fish or chicken broth
1 red bell pepper, sliced
1 cup green beans, trimmed and cut into 1-inch pieces
2 tablespoons fish sauce
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Cooked jasmine rice, for serving
Directions:

Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
Add the garlic and ginger and cook for another 2 minutes, until fragrant.
Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices.
Pour in the coconut milk, diced tomatoes, and broth. Stir to combine.
Bring the mixture to a simmer, then add the bell pepper and green beans. Cook for 5-7 minutes, until the vegetables are tender.
Add the fish pieces and fish sauce, simmering gently for about 5 minutes, or until the fish is cooked through.
Stir in the lime juice and adjust seasoning with salt and pepper to taste.
Serve the curry over cooked jasmine rice, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings