Ingredients
- White Fish FilletsUse cod, haddock, or tilapia. Aim for about 1.5 pounds, ensuring they're fresh and firm for the best texture.
- Coconut MilkFull-fat coconut milk provides the richest, creamiest base. Opt for canned coconut milk, shaking well before opening.
- OnionOne medium yellow onion, diced. This forms the aromatic foundation of the stew.
- GarlicFour cloves, minced. Garlic adds a pungent, savory note that complements the other flavors.
- GingerFresh ginger, about 1 inch, peeled and grated. It brings a warm, zesty element to the dish.
- Red Bell PepperOne red bell pepper, diced. Adds sweetness and a pop of color to the stew.
- Green BeansOne cup, trimmed and halved. These add a pleasant crunch and freshness.
- Chicken BrothLow-sodium chicken broth, 2 cups. Use this as a base for a rich flavor.
- Lime JuiceFresh lime juice, 2 tablespoons. This brightens the flavors and adds a tangy twist.
- Soy SauceLow-sodium soy sauce, 1 tablespoon. Provides a savory, umami depth.
- Red Curry PasteOne to two tablespoons, depending on your spice preference. This is the key to the stew's vibrant flavor.
- CilantroFresh cilantro, chopped, for garnish. Adds a fresh, herbaceous note.
- Salt and PepperTo taste. Seasoning is essential to balance and enhance the flavors.
- Olive OilTwo tablespoons. Use this for sautéing the vegetables.
Instructions
- Step 1: Sauté the Aromatics
- Step 2: Build the Flavor Base
- Step 3: Simmer in Coconut Broth
- Step 4: Add the Fish
- Step 5: Season and Brighten
- Step 6: Serve and Garnish
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the stew over low heat on the stovetop, adding a splash of broth if needed to loosen it up.
- Serve this creamy stew over fluffy rice or quinoa to soak up all the flavorful sauce.
- For a richer flavor, bloom the red curry paste in the olive oil with the aromatics before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American