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Welcome to the vibrant world of tropical cuisine! Today, we invite you to explore the rich and aromatic flavors of Coconut Fish Curry with Lime and Lemongrass. This dish is not just a meal; it's an experience that brings the exotic essence of Southeast Asia right into your kitchen. With its bright and fragrant ingredients, this curry is a feast for the senses, offering a perfect blend of creamy coconut milk, fresh fish, and zesty lime.

Coconut Fish Curry with Lime and Lemongrass – A Tropical Delight

Dive into the vibrant flavors of Coconut Fish Curry with Lime and Lemongrass, a dish that brings the essence of Southeast Asia right to your kitchen! This easy-to-make tropical delight combines firm white fish with creamy coconut milk, aromatic spices, and zesty lime for a harmonious blend of taste and comfort. Perfect for any occasion, this curry is a warm, inviting experience for your palate. Bring a taste of the tropics home! #CoconutFishCurry #TropicalFlavors #SoutheastAsianCuisine #HealthyRecipes #EasyDinnerIdeas #ComfortFood #Foodie
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Ingredients
  

500g firm white fish fillets (e.g., cod, snapper), cut into chunks

1 can (400ml) coconut milk

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 inch piece of ginger, grated

1-2 stalks lemongrass, finely chopped (outer, tough part discarded)

1-2 green chilies, slit (adjust for heat)

Zest and juice of 2 limes

2 tablespoons fish sauce

1 tablespoon brown sugar

1 teaspoon ground turmeric

Salt to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Steamed jasmine rice, for serving

Instructions
 

Prepare the Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

    Add Flavor: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant. Then add the chopped lemongrass and green chilies, cooking for another 2 minutes.

      Spice It Up: Add the turmeric, and stir to combine everything well. Cook for 1-2 minutes to toast the spices.

        Coconut Base: Pour in the coconut milk, and bring the mixture to a gentle simmer. Stir in the fish sauce, brown sugar, lime zest, and lime juice. Taste and adjust with salt as needed.

          Cook the Fish: Carefully add the fish chunks to the coconut broth. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be gentle to avoid breaking the pieces apart.

            Finish & Serve: Remove from heat and let it sit for a couple of minutes. Serve the curry hot, garnished with fresh cilantro and extra lime wedges on the side. Pair it with steamed jasmine rice for an authentic experience.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4