Ingredients
Gather these ingredients to create a dish that is as nourishing as it is delicious. Feel free to make substitutions to suit your taste or dietary needs.
- 1 pound firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 ounces) coconut milk
- 1 cup vegetable or fish stock
- Juice and zest of 1 lime
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
Let’s bring this dish to life with step-by-step instructions that are sure to make your kitchen smell heavenly.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder and cumin, letting the spices bloom for about 30 seconds.
- Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.
- Add the fish sauce, brown sugar, lime juice, and zest. Season with salt and pepper to taste.
- Add the fish pieces, ensuring they are submerged in the sauce. Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Toss in the red bell pepper and sugar snap peas, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
- Adjust seasoning if necessary, then remove from heat and garnish with fresh cilantro.
- Serve the curry over a bed of cooked rice, and enjoy the tropical flavors that dance on your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International