Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A vibrant and aromatic Thai dish combining fresh fish, coconut milk, and fragrant herbs, served with jasmine rice.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Stew
- 500 g white fish fillets (cod, haddock, or sea bass), cut into chunks Choose the freshest fish available.
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass (white part only, smashed or finely chopped)
- 1-2 tablespoons red curry paste Adjust to taste.
- 400 ml coconut milk Full-fat for a richer stew.
- 1 cup fish or vegetable broth
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- 1 unit Juice and zest of 1 lime
- to taste unit Fresh cilantro or Thai basil, for garnish
- 1 cup jasmine rice
- 2 cups water
- pinch unit salt
Instructions
Preparation
- Begin by rinsing the jasmine rice under cold water until it runs clear.
- In a medium-sized pot, combine the rinsed rice with 2 cups of water and add a pinch of salt. Bring to a boil, then cover and reduce the heat to simmer for 15 minutes.
- Once done, let it sit off heat for 10 minutes to allow the flavors to meld.
Sauté the Aromatics
- In a deep skillet or pot, heat the coconut oil over medium heat.
- Add the sliced onion, minced garlic, grated ginger, and smashed lemongrass. Sauté for about 2-3 minutes until fragrant, stirring occasionally to prevent burning.
Add Curry Paste
- Stir in the red curry paste and cook for another minute, allowing the spices to blend with the aromatics.
Incorporate Coconut Milk and Broth
- Pour in the coconut milk and fish or vegetable broth, mixing well.
- Then, add the fish sauce (or soy sauce), brown sugar, lime juice, and lime zest, blending everything together harmoniously.
Simmer the Stew
- Let the mixture simmer gently for 5-7 minutes, allowing the flavors to develop while keeping an eye on the consistency.
Add the Fish
- Carefully add the chunks of white fish to the pot, ensuring they are submerged in the broth.
- Cook for an additional 6-8 minutes until the fish is tender and flakes easily.
Serve the Dish
- To serve, place a generous portion of jasmine rice in a bowl.
- Ladle the creamy fish stew over the rice and garnish with fresh cilantro, Thai basil, or sliced red chili for an added kick.
- For an extra burst of flavor, squeeze a little more lime juice just before serving.
Notes
Elevate your cooking game with these tips: Use fresh fish and aromatic ingredients for the best flavor. Adjust spice levels according to personal preference. Consider using light coconut milk for a healthier option. Any leftover stew can be combined with noodles for a delightful stir-fry the next day.