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Fish coconut curry is a quick and delicious one pot meal that takes less than 30 minutes to make. This is perfect for a weeknight meal and is gluten free and keto/low carb friendly.
You can make this dish using a variety of seafood. I like to use cod or shrimp in this meal but scallops or another type of fish will work great in this recipe too. The sauce is a creamy red coconut curry that is mild in spice (heat) but if you like it spicier then just increase the amount of red pepper flakes or add jalapeno into the recipe.
I make this low carb and gluten free by using Palmini noodles, although angel hair or spaghetti noodles may be substituted. This coconut curry with fish would also be delicious served on top of basmati rice or cauliflower rice.
If you love seafood recipes then check out my SHRIMP AND LOBSTER FRA DIAVLO, TUSCAN SHRIMP PASTA, CREAMY CAJUN SALMON, COCONUT SHRIMP SALAD or GROUPER MATECUMBE recipes!
Ingredients
- Scallions
- Green pepper
- Red curry paste
- Tomatoes
- Garlic
- Ginger
- Coconut milk (canned)
- Lime
- Red pepper flakes
- Fish (cod, grouper, tilapia, salmon, mahi, snapper, shrimp, scallop, lobster)
- Cilantro
- Pasta or low carb pasta
Instructions
- 1.PREPARE Slice the vegeatbles, peel the garlic and ginger, rinse and pat dry seafood. Cook pasta or rice according to package, set aside.Add image
- 2.COOK In a large skillet sauté scallions, green peppers, garlic, ginger, tomatoes and red curry paste. Add coconut milk, lime and red pepper flakes and bring to a light simmer. Add seafood and simmer with lid on for 7-10 minutes (depending on type and thickness of seafood).
- 3.SERVE Sprinkle the cilantro before serving. Add the cooked pasta to skillet (if using) or serve fish coconut curry on top of rice.
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FISH COCONUT CURRY
Ingredients
- 1 tbsp Olive oil
- 3 Scallions
- ½ Green bell pepper sliced thin
- 1-2 tbsp Red curry paste
- ½ cup Tomatoes or cherry tomatoes diced
- 2 clove Garlic grated
- 1 tbsp Ginger grated
- 12 oz Coconut milk
- 1 Lime zested & juiced
- 1 tsp Red pepper flakes
- 1 lb White fish (Cod/tilapia/mahi/snapper/halibut/grouper/shrimp/lobster)
- Cilantro/Parsley garnish
- ¼ lb Pasta optional
Instructions
- Cook and drain pasta according to package directions, if using.¼ lb Pasta
- In a large skillet, saute scallions and green pepper in 1 tbsp olive oil for 2 minutes. Add red curry paste and saute for 1 minute.1 tbsp Olive oil, 3 Scallions, ½ Green bell pepper, 1-2 tbsp Red curry paste
- Add tomatoes, garlic and ginger, cook for 2 minutes.½ cup Tomatoes or cherry tomatoes, 2 clove Garlic, 1 tbsp Ginger
- Add coconut milk, lime zest/ juice and red pepper flakes. Stir, reduce heat to low and let simmer 5 minutes.12 oz Coconut milk, 1 Lime, 1 tsp Red pepper flakes
- Nestle the fish into the sauce and cover skillet with lid. Simmer 7-10 minutes or until fish flakes with a fork. Cooking time will vary depending on the thickness of fish filets.1 lb White fish (Cod/tilapia/mahi/snapper/halibut/grouper/shrimp/lobster)
- Add cooked pasta to the skillet, garnish with parsley/cilantro and serve.Cilantro/Parsley
Notes
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