Coconut Lime Fish Curry
This Coconut Lime Fish Curry is a creamy, flavorful dish, perfect for fish lovers, made with coconut milk and lime.
Equipment
- stock pot
- Sauce pan
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 small yellow onion trimmed, peeled, and diced into small pieces
- 2 cloves garlic peeled and minced
- 1 teaspoon grated ginger optional
- 2 teaspoons curry powder
- ¼ teaspoon salt
- 13.5 ounces coconut milk full fat
- 4 ounces water or veggie or fish broth
- 1 teaspoon lime zest
- 2 tablespoons lime juice or to taste
- 1 tablespoon honey or maple syrup or other sweetener; add more or less to taste
- 1 medium red bell pepper cored and cut into bite-size pieces
- 8 ounces green beans trimmed and cut into bite-size pieces
- 20 ounces cod fish or similar white fish sliced into servings, 4 to 8 pieces
Instructions
- Preheat a stock pot or large sauce pan over a low-medium heat.
- Add the olive oil and then the onions. Sauté for about 5 minutes or until the onions become translucent.
- Add the garlic, ginger, salt, and curry powder to the onions and sauté for a few minutes, stirring to coat the onions.
- Add the coconut milk and water and simmer for a few minutes, stirring to blend.
- Add the lime juice, zest, and honey and blend with a spoon.
- Add the red pepper and green beans and simmer for a few minutes or until they are tender on the outside but still firm.
- Add the fish pieces to the curry and simmer for about 4 minutes or until they are gently cooked.
- Serve with cauliflower rice, slices of lime, and cilantro.
- Store leftovers in the refrigerator for a few days.
Nutrition
Serving: 1servingCalories: 454kcalCarbohydrates: 19gProtein: 29gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 61mgSodium: 244mgPotassium: 1081mgFiber: 5gSugar: 12gVitamin A: 1394IUVitamin C: 53mgCalcium: 75mgIron: 3mg
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