Coconut Fish Curry with Charred Chiles & Lime | PCC Natural Markets

Coconut Fish Curry with Charred Chiles & Lime

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A spicy and fragrant curry with coconut and white fish. Serve with a side of rice to temper the heat.




Put jalapeños, lemongrass, shallots, cilantro stems, garlic, ginger, coriander, cumin, salt, turmeric and ground lime leaf or zest from 1 lime in a food processor. Blend to create a curry paste, using up to 1/4 cup stock or water to help achieve a smooth puree. Blend well, at least 3 minutes.

Heat oil in a small saucepan over medium-high heat. Add curry paste and fry the paste for 2 to 3 minutes. Add coconut milk, remaining lime leaves or zest and fish sauce. Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add halibut and turn the heat off. Let the residual heat gently cook the fish. After 5 minutes it will be ready to serve. Top with sesame seeds.

For the topping

Heat oil in a small sauté pan over medium-high heat. Fry chiles and onions until caramelized. Remove from the heat and stir in cilantro, lime pieces and salt. Place a spoonful on top of each serving.

To serve

Serve this dish with rice and sautéed greens.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated at the 2010 Issaquah PCC Healthy Living Fair.

More about: coconut milk, curry, spices, white fish


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