Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A delightful Thai-inspired stew featuring tender white fish, fragrant lemongrass, and creamy coconut milk served over fluffy jasmine rice.
Servings: 4 servings
Calories: 280kcal
Ingredients
For the Stew
- 500 g white fish (cod, haddock, or sea bass), cut into bite-sized chunks
- 1 tbsp coconut oil for a rich flavor
- 1 medium onion, thinly sliced adding sweetness
- 3 cloves garlic, minced contributing aromatic warmth
- 1 tbsp grated fresh ginger for a zesty kick
- 2 stalks lemongrass (white part only), chopped or smashed for a unique citrusy essence
- 1-2 tbsp red curry paste bringing heat and depth
- 400 ml full-fat coconut milk (1 can) offering creaminess
- 1 cup fish or vegetable broth creating a flavorful base
- 1 tbsp fish sauce or soy sauce to enhance the umami
- 1 tsp brown sugar balancing the flavors
- 1 juice and zest of 1 lime infusing freshness
- 2 tbsp chopped cilantro or Thai basil for garnish
- 1 small red chili, sliced (optional) for those who like a spicy kick
For the Rice
- 1 cup jasmine rice providing a fluffy side
- 2 cups water for cooking the rice
- 1 pinch salt seasoning the dish perfectly
Instructions
Cook the Rice
- Rinse the jasmine rice thoroughly under cold water until the water runs clear.
- Bring 2 cups of water and a pinch of salt to a boil in a medium saucepan.
- Add the rinsed rice, cover it, and reduce the heat to low. Let it simmer for around 15 minutes.
- After 15 minutes, remove from heat and let it rest for another 10 minutes.
- Fluff the rice with a fork, and set it aside.
Sauté the Base
- In a large pot, heat the coconut oil over medium heat.
- Add the sliced onion and cook until it softens and becomes translucent, about 5 minutes.
- Stir in the minced garlic, grated ginger, and chopped lemongrass, and sauté for 1-2 minutes.
- Add the red curry paste, mixing well, and cook for an additional minute.
Make the Broth
- Pour in the full-fat coconut milk and the fish or vegetable broth, stirring to combine.
- Add the fish sauce (or soy sauce), brown sugar, lime zest, and lime juice.
- Bring the mixture to a gentle simmer and allow it to simmer for about 5-7 minutes.
Add the Fish
- Gently place the chunks of white fish into the pot and simmer for 6-8 minutes or until the fish is cooked through.
Serve It Up
- Spoon a generous portion of jasmine rice into bowls.
- Ladle the aromatic fish stew over the rice and garnish with fresh chopped cilantro or Thai basil, and red chili slices.
Notes
Use fresh herbs for enhanced flavor. Adjust spice level with red curry paste. Feel free to add more vegetables or make it vegetarian with tofu or chickpeas.