Ingredients
Gathering your ingredients is the first step to culinary success. Here’s what you’ll need:
- 1 pound white fish fillets (such as cod or tilapia), cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
If you’re in the mood for a little experimentation, try substituting the fish with shrimp or adding a handful of spinach for extra greens.
Instructions
Follow these steps to bring this delicious dish to life:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the red curry paste and ground turmeric, cooking for an additional minute to release the spices’ aromas.
- Add the coconut milk, stirring well to combine. Let it simmer for 5 minutes, allowing the flavors to meld.
- Add the sliced red bell pepper and cherry tomatoes, and continue to simmer for another 5 minutes.
- Gently add the fish chunks to the curry, ensuring they’re submerged in the sauce. Season with salt and pepper.
- Cover the pan and let the fish cook through, about 8-10 minutes, depending on the thickness of the fillets.
- Once the fish is cooked, taste and adjust seasoning as necessary.
- Garnish with fresh cilantro and serve with lime wedges on the side.
As my grandmother used to say, cooking is about using your senses, so feel free to adjust the spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International