Ingredients:
- 500g (1 lb) white fish fillets, cut into chunks (e.g. cod, halibut, or tilapia)
- 1 tbsp oil (vegetable or coconut oil)
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 stalk lemongrass, trimmed and smashed
- 1 tbsp red curry paste (adjust to taste)
- 1 can (400ml) coconut milk
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Sauté Aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until soft and fragrant.
- Add Flavor Base: Stir in the lemongrass and red curry paste. Cook for 1 minute to release the flavors.
- Simmer: Pour in the coconut milk and bring to a gentle simmer.
- Add Fish: Add the fish chunks and cook gently for 6–8 minutes, or until the fish is opaque and flakes easily.
- Finish: Stir in the lime juice. Season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro and serve hot with jasmine rice or steamed basmati.
💡 Optional Add-ins:
- Add sliced bell peppers or baby spinach for color and veggies.
- A splash of fish sauce or a pinch of sugar for extra Thai flavor.