Lent is the perfect time to shake up your dinner routine, and what better way to do that than with some delicious coconut curry fish recipes? These meals are not only quick to whip up, but they're packed with flavor and nutrition too. Imagine the tantalizing aroma of Thai Coconut Curry Fish wafting through your kitchen. Curious about what other mouthwatering dishes await? Let's explore these recipes that'll make your meals memorable!
Thai Coconut Curry Fish
Thai Coconut Curry Fish is a delightful dish that combines the vibrant flavors of Thai cuisine with the richness of coconut milk. This recipe is perfect for those looking to enjoy a quick and flavorful meal that transports you to the tropical shores of Thailand. The tender fish fillets are simmered in a fragrant coconut curry sauce, infused with spices, herbs, and a touch of lime, making it a comforting yet exotic dinner option.
Ingredients
- 1 lb firm white fish fillets (such as cod or tilapia)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 small onion, sliced
- 2 cloves garlic, minced
- Fresh cilantro for garnish
- Lime wedges for serving
- Cooked jasmine rice for serving
Cooking Instructions
In a large skillet or saucepan, heat a tablespoon of oil over medium heat and sauté the sliced onion and minced garlic until fragrant and translucent.
Stir in the red curry paste and cook for another minute until it's well incorporated.
Pour in the coconut milk, vegetable broth, fish sauce, lime juice, and brown sugar, stirring to combine.
Bring the mixture to a gentle simmer, then add the sliced bell pepper and snap peas.
After a few minutes, gently add the fish fillets to the curry sauce, allowing them to cook for about 5-7 minutes, or until they're opaque and flake easily with a fork.
Remove from heat and garnish with fresh cilantro.
Extra Tips
For the best results, choose fish fillets that are fresh and firm to withstand the cooking process without breaking apart.
You can customize this dish by adding your favorite vegetables, such as zucchini or baby corn, for added texture and flavor.
If you prefer a spicier curry, feel free to add more red curry paste or a pinch of chili flakes.
Serve with jasmine rice to soak up the delicious sauce, and don't forget to squeeze fresh lime juice over the top before eating for an extra burst of flavor!
Coconut Curry Salmon With Spinach
Coconut Curry Salmon with Spinach is a delightful and flavorful dish that combines tender salmon fillets with a creamy coconut curry sauce, complemented by fresh spinach.
It's a quick and easy meal that's perfect for weeknight dinners or special occasions, delivering a taste of the tropics right in your kitchen. The dish is rich in nutrients and can be served over rice or quinoa for a complete meal.
Ingredients:
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
In a large skillet, heat the olive oil over medium heat and add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the red curry paste and stir until well combined. Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer.
Season the salmon fillets with salt and pepper, then carefully place them in the skillet, cooking for about 4-5 minutes on each side, or until cooked through.
In the last few minutes of cooking, add the fresh spinach, allowing it to wilt. Finish the dish with a squeeze of lime juice and garnish with cilantro if desired.
Extra Tips:
To amplify the flavor of your Coconut Curry Salmon, consider marinating the salmon in a bit of lime juice and soy sauce for 15-30 minutes prior to cooking.
This dish pairs wonderfully with jasmine rice or cauliflower rice to soak up the delicious coconut curry sauce.
For a little heat, you can add sliced red chili or a pinch of cayenne pepper to the curry. Feel free to experiment with other vegetables like bell peppers or zucchini for added nutrition and color.
Coconut Cod Curry With Chickpeas
Coconut Cod Curry with Chickpeas is a delightful and comforting dish that combines the richness of coconut milk with the delicate flavor of cod and the heartiness of chickpeas. This recipe isn't only easy to prepare but also packed with protein and wonderful spices that make it a perfect weeknight meal.
The creamy curry sauce envelops the fish and legumes, creating a satisfying dish that pairs beautifully with rice or flatbread.
Ingredients:
- 1 pound cod fillets, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and grated ginger, stirring for another minute until fragrant. Sprinkle in the curry powder, turmeric, and cumin, and cook for an additional minute to toast the spices.
Pour in the coconut milk and bring to a gentle simmer. Add the chickpeas and cod pieces, seasoning with salt and pepper.
Cook for about 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. Stir gently to avoid breaking the fish apart.
Once done, remove from heat and garnish with fresh cilantro before serving.
Extra Tips:
When cooking Coconut Cod Curry with Chickpeas, it's essential to avoid overcooking the cod, as it can become tough and rubbery.
If you prefer a spicier curry, feel free to add some red pepper flakes or diced chili peppers while sautéing the onions.
This dish can also be made ahead of time; just reheat gently on the stove before serving. For a thicker curry, you can let the sauce simmer a bit longer to reduce.
Enjoy this dish with fluffy rice or warm naan to soak up all the delicious sauce!
Coconut Curry Mahi-Mahi With Mango
Coconut Curry Mahi-Mahi with Mango is a delightful dish that brings together the rich flavors of coconut milk and the brightness of fresh mango, creating a tropical experience right in your kitchen.
This recipe isn't only easy to prepare but also brings a perfect balance of savory and sweet, making it an excellent choice for both weeknight dinners and special occasions.
The mahi-mahi fillets are coated in a fragrant coconut curry sauce, which pairs beautifully with the juicy mango chunks, resulting in a dish that's both satisfying and invigorating.
Ingredients:
- 2 mahi-mahi fillets
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 mango, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the red curry paste and cook for another minute before pouring in the coconut milk, mixing well.
Season the mixture with salt and pepper.
Add the mahi-mahi fillets to the skillet and simmer for about 5–7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Just before serving, gently fold in the diced mango and allow it to warm through for a couple of minutes.
Extra Tips:
When cooking this dish, it's important to choose fresh mahi-mahi for the best flavor and texture.
If you can't find mahi-mahi, feel free to substitute it with another firm white fish like snapper or halibut.
For an extra pop of flavor, consider adding some lime juice to the curry sauce or serving the dish with lime wedges on the side.
Additionally, pairing this dish with jasmine rice or quinoa can help soak up the delicious coconut curry sauce, making for a complete and satisfying meal.
Enjoy your culinary journey to the tropics!
Spicy Coconut Curry Shrimp
Spicy Coconut Curry Shrimp is a delightful dish that brings together the rich flavors of coconut milk, aromatic spices, and succulent shrimp for a meal that's both comforting and invigorating. This dish is perfect for a weeknight dinner or a special occasion, as it's quick to prepare yet impressive enough to serve guests.
The combination of heat from the spices and the creaminess of the coconut milk creates a harmonious balance that's sure to please any palate.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced (any color)
- 1 cup snap peas
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
- Steamed rice or quinoa for serving
To prepare the Spicy Coconut Curry Shrimp, start by heating the vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until the onion is translucent and fragrant.
Stir in the red curry paste and cook for another minute, allowing the spices to bloom. Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the shrimp, bell pepper, snap peas, fish sauce, and lime juice, cooking until the shrimp is pink and cooked through, about 5-7 minutes. Taste and adjust seasoning with salt and pepper as necessary.
Serve hot, garnished with fresh cilantro over steamed rice or quinoa.
For the best flavor, opt for fresh shrimp if possible, as they provide a superior taste and texture. You can adjust the level of spiciness by adding more or less curry paste according to your preference.
Feel free to incorporate other vegetables such as zucchini or spinach for added nutrition and color. This dish can also be made ahead of time and reheated, making it a great option for meal prep.
Enjoy your cooking adventure!