Spicy Coconut Fish Curry
- ACTIVE: 20 MIN
- TOTAL TIME:
- SERVINGS: 8
This sweet-and-spicy fish stew is also great with sea bass.
- 2 tablespoons vegetable oil
- 1 large onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons julienned fresh ginger
- 1 stalk of fresh lemongrass, tender inner bulb only, julienned
- 1 1/2 tablespoons Madras curry powder
- One 14-ounce can unsweetened coconut milk
- 3 cups fish stock or bottled clam juice
- 1 tablespoon Asian fish sauce
- 1 tablespoon dark brown sugar
- 2 teaspoons Chinese chile-garlic sauce
- Salt and freshly ground pepper
- 1 pound large red potatoes, peeled and cut into 2-inch chunks
- 2 pounds skinless red snapper fillets, cut into 2-inch chunks
- 2 tablespoons cilantro leaves
- Steamed rice and lime wedges, for serving
- In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes. Add the curry powder and cook, stirring, until fragrant. Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce. Season with salt and pepper and bring to a boil.
- Add the potatoes and simmer over low heat until tender, about 30 minutes. Add the fish and simmer, stirring occasionally, until just cooked through, 5 to 10 minutes longer. Stir in the cilantro. Serve the curry with rice and lime wedges.