Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A vibrant, aromatic dish that combines tender white fish, fragrant herbs, and a creamy coconut broth, offering rich flavors and quick preparation.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Stew
- 500 g white fish (cod, haddock, or sea bass), cut into juicy chunks
- 1 tbsp coconut oil for that rich tropical flavor
- 1 medium onion, thinly sliced for sweetness and texture
- 3 cloves garlic, minced adding a fragrant punch to the stew
- 1 tbsp grated fresh ginger bringing warmth and spice
- 2 stalks lemongrass (white part only), chopped or smashed for a citrusy zing
- 1-2 tbsp red curry paste offering a vibrant burst of color and heat
- 400 ml full-fat coconut milk (1 can) creating a creamy base
- 1 cup fish or vegetable broth enhancing the stew's depth
- 1 tbsp fish sauce or soy sauce imparting umami richness
- 1 tsp brown sugar balancing the flavors
- 1 Juice and zest of 1 lime adding freshness
- 2 tbsp chopped cilantro or Thai basil (for garnish) bringing a herbal note
- 1 small red chili, sliced (optional) for a hint of heat
For the Rice
- 1 cup jasmine rice fragrant and fluffy
- 2 cups water for perfect cooking
- 1 pinch salt to taste
Instructions
Cook the Rice
- Rinse the jasmine rice well under cold water to remove excess starch.
- In a medium saucepan, bring 2 cups of salted water to a boil.
- Once boiling, add the rice, cover the pot, and reduce the heat to low.
- Allow the rice to simmer for 15 minutes, then remove from heat and let it rest, covered, for an additional 10 minutes.
- Finally, fluff the rice with a fork to create a light, airy texture.
Sauté the Base
- In a large pot, heat 1 tablespoon of coconut oil over medium heat.
- Add the thinly sliced onion and cook until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic, grated ginger, and chopped lemongrass, cooking for another 1-2 minutes until the aromas are heavenly.
- Next, stir in the red curry paste and cook for an additional minute, allowing the spices to bloom.
Make the Broth
- Pour in the 400ml can of full-fat coconut milk and 1 cup of fish or vegetable broth into the pot.
- Add the fish sauce (or soy sauce), brown sugar, lime zest, and lime juice.
- Stir well and bring the mixture to a gentle simmer.
- Let it cook for 5-7 minutes, allowing the flavors to meld together, creating a luscious broth.
Add the Fish
- Gently add the juicy chunks of white fish to the pot, taking care not to stir excessively as they may break apart.
- Allow the stew to simmer for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve it Up
- To serve, spoon the fluffy jasmine rice into bowls, then ladle the rich fish stew over the top.
- Finish with a garnish of freshly chopped cilantro or Thai basil, and add sliced red chili for a touch of heat if desired.
Notes
For an extra layer of flavor, try adding a splash of lime juice just before serving. If you prefer a spicier stew, feel free to increase the amount of red curry paste or add more chili.