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Thai Coconut Curry White Fish Stew with Lemongrass
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound mild white fish fillets (such as cod or halibut), cut into 2-inch pieces
  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 2 tablespoons Thai red curry paste
  • 1 red bell pepper, sliced
  • 1 can (14 ounces) coconut milk
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the onion softens.
  • Stir in the bruised lemongrass and Thai red curry paste. Cook for one minute until the paste becomes fragrant.
  • Add the sliced red bell pepper and stir to coat it with the curry mixture.
  • Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer.
  • Add the white fish pieces and cook for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat and stir in the lime juice. Ladle the stew over cooked rice and top with fresh cilantro.

Notes

Bruise the lemongrass well before adding it so the flavor releases into the broth. Add the fish only after the coconut milk simmers to keep the pieces from breaking apart. Leftovers reheat gently on the stove with a splash of water to loosen the sauce.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board