Why You’ll Love This Recipe
- Tropical Vibes : Coconut milk and lime create a refreshing, creamy base with a hint of citrus brightness.
- Quick & Healthy : Ready in under 30 minutes and packed with lean protein and bold flavors.
- Customizable Heat : Adjust the spice level to suit your taste—mild or fiery, it’s up to you!
- One-Pot Wonder : Minimal cleanup makes this dish as practical as it is delicious.
- Kid-Friendly Option : Skip the spice for a milder version even picky eaters will enjoy.
Ingredients You’ll Need
For the Curry:
- 1 lb white fish fillets (such as cod, tilapia, or halibut), cut into bite-sized pieces
- 1 tbsp olive oil (or coconut oil for extra tropical flavor)
- 1 medium onion , thinly sliced
- 3 cloves garlic , minced
- 1 tbsp fresh ginger , grated
- 1–2 red chili peppers , finely chopped (optional, for heat)
- 1 can (14 oz) coconut milk
- 1 cup vegetable or chicken broth
- Juice of 2 limes (about 2–3 tbsp)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper , to taste
- 2 cups fresh spinach or baby kale (optional, for added greens)
- Fresh cilantro , chopped (for garnish)
For Serving:
- Cooked jasmine rice
- Lime wedges
- Optional Toppings : Toasted coconut flakes, sliced red chili, or extra cilantro
Step-by-Step Instructions
Step 1: Prepare the Base
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the sliced onion and sauté for 3–4 minutes , until softened.
- Stir in the garlic, ginger, and chili peppers (if using). Cook for 1 minute , until fragrant.
Step 2: Build the Curry
- Add the turmeric, cumin, and coriander to the pan. Stir for 30 seconds , allowing the spices to bloom and release their aroma.
- Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
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