Thai Coconut Lemongrass Fish Stew
A fragrant and creamy dish that combines tender fish and aromatic ingredients, creating a warm embrace for your senses. This delightful stew is perfect for cozy dinners.
Servings: 4 servings
Calories: 425kcal
Ingredients
For the stew
- 500 g white fish fillets (cod, haddock, or sea bass), cut into bite-sized chunks
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass (white part only, smashed or finely chopped)
- 1–2 tablespoons red curry paste to taste
- 400 ml coconut milk creamy and luscious
- 1 cup fish or vegetable broth
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar to balance the flavors
- 1 medium lime, juice and zest for brightness
- 1 cup jasmine rice
- 2 cups water
- a pinch salt
- to taste sliced red chili (optional) for extra heat
- as needed fresh cilantro or Thai basil for garnish
Instructions
Preparation of Rice
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring it to a boil, then cover and reduce to a simmer for 15 minutes. Once cooked, let it rest off heat for another 10 minutes.
Cooking the Stew
- In a deep skillet or pot, heat the coconut oil over medium heat. Sauté the sliced onion, minced garlic, grated ginger, and lemongrass for about 2–3 minutes until fragrant.
- Stir in the red curry paste and cook for an additional minute, allowing it to bloom and enhance in flavor.
- Pour in the creamy coconut milk and fish or vegetable broth, mixing well. Add fish sauce (or soy sauce), brown sugar, lime juice, and zest. Bring to a gentle simmer for about 5–7 minutes.
- Add the chunks of fish to the simmering broth and cook for 6–8 minutes, or until the fish flakes easily and is tender.
Serving
- Place a scoop of jasmine rice in each bowl and ladle the aromatic stew over the top. Garnish with fresh cilantro or Thai basil, and add sliced red chili if desired. A final squeeze of lime juice adds a refreshing touch.
Notes
For the best flavor, allow the fish to marinate in a little lime juice and salt for about 15 minutes before cooking. You can add vegetables like bell peppers or snap peas for variety. Extra coconut milk can be added for a creamier texture.