Thai Coconut Lemongrass Fish Stew with Jasmine Rice
Experience the vibrant flavors of Thailand with this comforting Thai Coconut Lemongrass Fish Stew, served with fragrant jasmine rice. This easy-to-follow recipe is sure to impress and satisfy.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Stew
- 500 g white fish (cod, haddock, or sea bass), cut into tender chunks
- 1 tbsp coconut oil giving a subtle sweetness
- 1 medium onion, thinly sliced for a mild sweetness
- 3 cloves garlic, minced for aromatic richness
- 1 tbsp grated fresh ginger adding warmth and zest
- 2 stalks lemongrass (white part only), chopped or smashed for fragrant citrus notes
- 1-2 tbsp red curry paste contributing heat and depth of flavor
- 400 ml full-fat coconut milk (1 can) creamy and luxurious
- 1 cup fish or vegetable broth adding savoriness and depth
- 1 tbsp fish sauce or soy sauce for umami richness
- 1 tsp brown sugar to balance the flavors
- 1 juice and zest of lime brightening the dish with acidity
- 2 tbsp chopped cilantro or Thai basil (for garnish) fresh and vibrant
- 1 small red chili, sliced (optional) for heat
For the Rice
- 1 cup jasmine rice fragrant and fluffy when cooked
- 2 cups water
- 1 pinch of salt enhancing the flavors
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium pot, bring 2 cups of water and a pinch of salt to a boil. Add the rinsed rice, cover, and reduce heat to low. Let it simmer gently for about 15 minutes, or until the water is absorbed and the rice is tender. Once cooked, let it rest off the heat for 10 minutes, then fluff with a fork.
Cooking the Stew
- In a large pot, heat the coconut oil over medium heat. Once melted, add the sliced onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic, grated ginger, and smashed lemongrass. Sauté for 1-2 minutes until fragrant.
- Add the red curry paste to the pot, stirring for an additional minute to allow the spices to bloom in the heat.
- Pour in the coconut milk and fish or vegetable broth. Stir well, then add the fish sauce, brown sugar, lime zest, and lime juice. Bring this mixture to a gentle simmer.
- Carefully add the chunks of fish to the pot. Let the stew simmer for 6-8 minutes until the fish is cooked through, avoiding stirring too much to keep the fish intact and delicate.
Serving
- To serve, spoon the fluffy jasmine rice into bowls and ladle the fragrant stew over the top. Garnish with chopped cilantro or Thai basil, and the sliced red chili for an optional kick.
Notes
You can adjust spice levels by using less curry paste if desired. This stew holds well in the fridge and can be portioned out for meal prep.