Coconut Fish And Shrimp Curry Recipe
I absolutely adore this recipe because it combines the richness of coconut milk with vibrant spices, creating a mouthwatering curry that feels like an adventurous escape with every bite. Plus, the mix of tender white fish and succulent shrimp perfectly complements the fresh veggies, making each spoonful both healthy and deliciously satisfying.
I love making dishes that hit that sweet spot between bold, rich flavors and healthful, good-for-you ingredients. And my Coconut Fish and Shrimp Curry checks all those boxes.
With meaty portions of both fish and shrimp, this dish gets its backbone from an easy, creamy base of coconut milk and a handful of benignly potent, not-too-hot spices: curry powder, cumin, and coriander. The result is what I would call a delightfully wholesome meal, served best over the rice of your choosing.
Ingredients
White Fish Fillets:
Contains a lot of protein, a little fat, and lots of yummy heart health.
Shrimp:
Rich in iodine, offers protein that is not fatty, and backs up the work of the thyroid.
Onion:
Rich in antioxidants, brings natural sweetness, boosts immunity.
Garlic:
Consists of allicin, enhances immune functionality, contributes a savory, piquant flavor.
Ginger:
Properties that reduce inflammation, assist with digestion, and contribute a spicy warmth.
Coconut Milk:
Lends subtle sweetness, provides healthy fats, has a creamy texture.
Curry Powder:
A mix of spices, antioxidants-rich, adds depth and warmth.
Red Bell Pepper:
Rich in vitamin C, infuses color and sweetness, strengthens immunity.
Green Beans:
Excellent fiber source; provides crunch; promotes digestive wellness.
Lime Juice:
Vitamin C, add freshness and acidity, enhance flavors.
Ingredient Quantities
- 1 lb (450g) white fish fillets, cut into chunks
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 can (14 oz/400ml) coconut milk
- 1 cup (240ml) chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup (150g) green beans, trimmed and halved
- 1/4 cup (15g) fresh cilantro, chopped
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
1. In a large skillet, warm the vegetable oil over medium heat. Stir in the onion, which should be finely chopped, and allow it to cook for about 5 minutes, or until it has reached the state of “soft and translucent.”
2. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the curry powder, ground cumin, ground coriander, and turmeric powder. Stir well to combine and cook for another minute to release the spices’ aromas.
4. Add the coconut milk and the chicken or vegetable broth. Stir in the fish sauce, lime juice, and brown sugar until well combined.
5. The mixture should be brought to a gentle simmer, then the red bell pepper slices and green beans should be added. They should cook for 5-7 minutes until they are just beginning to soften.
6. Carefully add the chunks of white fish to the pan. Put the lid back on and let it simmer for another 5 minutes, or until the fish starts to flake apart.
7. Stir the shrimp into the curry. Cook them for 3-4 minutes, or until they are pink and fully cooked.
8. Sample the curry and make final adjustments with salt and pepper, if necessary.
9. Take the pan off the heat and scatter the freshly chopped cilantro over the curry.
10. Serve the shrimp and fish curry with coconut sauce over steamed rice and relish with hot sauce, if you like.
Equipment Needed
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Garlic press or grater (for garlic and ginger)
5. Measuring spoons
6. Can opener (for coconut milk)
7. Measuring cup
8. Wooden spoon or spatula
9. Lid for the skillet
10. Serving spoon
11. Rice cooker or pot (for cooking rice)
FAQ
- Q: Can I use frozen fish and shrimp?You can use frozen fish and shrimp. Just make sure they are completely thawed and patted dry before cooking.
- Q: What type of white fish works best for this curry?A: For this recipe, you’re looking for a firm white fish, such as cod, halibut, or tilapia. These all are excellent choices, not just for their flavor but also for their texture. They hold up in the curry and maintain their shape.
- Q: Is there a substitute for coconut milk?A: Coconut cream can be used for a richer dish, and light coconut milk can be used for a lighter dish. DO NOT use cream (dairy) as it changes the flavor dramatically.
- Q: How can I adjust the spice level?A: To increase the heat, use fresh chopped chilis or cayenne pepper. To decrease the heat, use a milder curry powder and don’t add any fresh chilis.
- Q: Can this curry be made in advance?Q: Can the curry be prepared in advance?
A: Yes. The curry can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish and shrimp.
- Q: What can I serve with the curry besides rice?A: For a lower-carb option, serve it with cauliflower rice, naan, or quinoa.
- Q: Can I add other vegetables to the curry?Q: Can I add veggies?
Certainly! Vegetables such as zucchini, carrots, or spinach work well in the dish. To achieve the best results, add them according to their respective cooking times.
Substitutions and Variations
Fillets of white fish: Use salmon or tilapia instead.
Substitute with scallops or firm tofu for a vegetarian option.
Coconut oil or olive oil can be used as replacements for vegetable oil.
Coconut milk: Use almond milk mixed with a bit of coconut extract for flavor as a substitute.
Cilantro: Use fresh parsley or basil as a substitute.
Pro Tips
1. Toast the Spices: Before adding the onion, lightly toast the curry powder, cumin, coriander, and turmeric in the dry skillet for 1-2 minutes. This enhances the flavors and depth of the spices.
2. Marinate the Seafood: Toss the fish and shrimp with a little salt, pepper, and a squeeze of lime juice before cooking. This adds an extra layer of flavor and helps tenderize the seafood.
3. Use Fresh Coconut Milk, if Possible: For an even more authentic and rich flavor, use freshly made coconut milk if you can, as it contains more natural oils and sweetness.
4. Simmer Gently: Be careful not to boil the curry too vigorously once you’ve added the seafood as it can overcook quickly. Maintain a gentle simmer for the best texture.
5. Balance the Sweetness and Acidity: Adjust the balance of brown sugar and lime juice to your taste. This can make a big difference in the overall flavor profile, so taste and tweak as you go.
Coconut Fish And Shrimp Curry Recipe
My favorite Coconut Fish And Shrimp Curry Recipe
Equipment Needed:
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Garlic press or grater (for garlic and ginger)
5. Measuring spoons
6. Can opener (for coconut milk)
7. Measuring cup
8. Wooden spoon or spatula
9. Lid for the skillet
10. Serving spoon
11. Rice cooker or pot (for cooking rice)
Ingredients:
- 1 lb (450g) white fish fillets, cut into chunks
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 can (14 oz/400ml) coconut milk
- 1 cup (240ml) chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup (150g) green beans, trimmed and halved
- 1/4 cup (15g) fresh cilantro, chopped
- Salt and pepper to taste
- Cooked rice, for serving
Instructions:
1. In a large skillet, warm the vegetable oil over medium heat. Stir in the onion, which should be finely chopped, and allow it to cook for about 5 minutes, or until it has reached the state of “soft and translucent.”
2. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the curry powder, ground cumin, ground coriander, and turmeric powder. Stir well to combine and cook for another minute to release the spices’ aromas.
4. Add the coconut milk and the chicken or vegetable broth. Stir in the fish sauce, lime juice, and brown sugar until well combined.
5. The mixture should be brought to a gentle simmer, then the red bell pepper slices and green beans should be added. They should cook for 5-7 minutes until they are just beginning to soften.
6. Carefully add the chunks of white fish to the pan. Put the lid back on and let it simmer for another 5 minutes, or until the fish starts to flake apart.
7. Stir the shrimp into the curry. Cook them for 3-4 minutes, or until they are pink and fully cooked.
8. Sample the curry and make final adjustments with salt and pepper, if necessary.
9. Take the pan off the heat and scatter the freshly chopped cilantro over the curry.
10. Serve the shrimp and fish curry with coconut sauce over steamed rice and relish with hot sauce, if you like.