Creamy Coconut Curry Fish with Rice

This comforting, restaurant-style dish features tender white fish simmered in a rich, aromatic coconut curry broth, served alongside fluffy white rice and fresh herbs.

Ingredients

For the Curry Fish:

• 1 lb white fish fillets (such as cod, halibut, or tilapia)

• 1 tbsp olive oil or coconut oil

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2–3 tbsp red curry paste

• 1 can (14 oz) full-fat coconut milk

• ½ cup chicken or vegetable broth

• 1 tbsp fish sauce (or soy sauce)

• 1 tbsp brown sugar or honey

• 1 cup cherry tomatoes, halved

• 1 cup fresh spinach leaves

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

• Salt and pepper to taste

For the Rice:

• 1 cup jasmine rice, rinsed

• 1 ½ cups water or low-sodium broth

• A pinch of salt

Instructions

1. Cook the Rice: In a medium saucepan, combine the rinsed jasmine rice, water (or broth), and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let simmer for 15 minutes. Remove from heat and let it steam covered for another 5 minutes before fluffing with a fork.

2. Sear the Fish: Season the fish fillets lightly with salt and pepper. Heat oil in a large skillet or pan over medium heat. Add the fish and sear for about 2–3 minutes per side until lightly golden (it doesn’t need to be fully cooked through yet, as it will finish in the sauce). Gently remove the fish from the pan and set aside on a plate.

3. Sauté Aromatics: In the same pan, add a bit more oil if needed. Sauté the diced onion for 3–4 minutes until soft and translucent. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

4. Build the Curry Sauce: Stir in the red curry paste, cooking it with the aromatics for 1–2 minutes to release its flavors. Pour in the full-fat coconut milk and broth, whisking well to combine. Stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.

5. Simmer Vegetables and Fish: Add the halved cherry tomatoes and fresh spinach to the simmering curry, allowing the spinach to wilt for about 2 minutes. Carefully nestle the seared fish fillets back into the pan, spooning some of the warm curry sauce over them. Let everything simmer gently for another 4–5 minutes until the fish is cooked through and flakes easily.

6. Serve: Spoon the warm coconut curry broth, vegetables, and a piece of fish into bowls alongside a scoop of fluffy jasmine rice. Garnish with chopped fresh cilantro and a squeeze of fresh lime juice.