Curry Fish Stew is a delicious combination of chopped fresh veggies, a coconut curry broth, and some flaky white fish. Serve this stew over rice for a complete meal. So healthy and super tasty too!
Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Chicken Tortilla Soup, a creamy Autumn Squash Soup, or a hearty Beef Barley Vegetable Soup on any given night of the week!
We’ve been on a curry kick all year long. Curried Meatballs, Chicken Curry with Vegetables, Sweet Potato Curry Soup, and the list goes on. It’s a major “player” in our household because a simple Red Curry Sauce takes somewhat boring food and makes them FABULOUS! The other things is that it’s healthy and not heavy in sugar or fats.
Remember this one thing. Curry equals FLAVOR. Once you try it, there is no going back. You’ll be hooked.
Ingredients needed for Curry Fish Stew:
- Fish – Use white fish, like Cod or Haddock.
- Olive Oil and Seasonings – Extra-Virgin Olive oil plus salt and pepper is used to sauté and season the stew.
- Veggies – Onion, carrots, bell pepper, jalapeño pepper, sweet potatoes, and garlic. Dice these veggies up small, uniform in size. You can also use different combos of veggies, according to what you prefer.
- Broth – Lower-sodium chicken broth works best in this stew, so you can control the salt.
- Coconut Milk – One can of full-fat (or light) coconut milk.
- Chili Paste – I love the Thai Red Curry Paste, easily found in most grocery stores.
- Lime – Use the zest for the stew, and the lime juice for serving the stew.
- To serve – Serve the stew over prepared rice (we prefer white) with a squeeze of lime juice and a sprinkle of red pepper flakes.
How to make Curry Fish Stew:
- Prep fish. Pat the fish dry on all sides (with paper towel). Slice in bite-sized chunks and season well with salt and pepper. Refrigerate until ready to add to stew.
- Dice veggies. Dice up the veggies in uniform small pieces. (See above.) Set aside.
- Sauté veggies. In a medium stockpot over medium-high heat, add olive oil. The add the diced onion, carrots, peppers, and sweet potatoes, along with some salt and pepper. Cook until slightly soft, about 6-7 minutes. Add minced garlic and stir for about 30 seconds or so.
- Add remaining ingredients. Then add the broth, coconut milk, red chili paste, diced cherry tomatoes, a pinch of red pepper flakes (optional), and the lime zest. Bring to a simmer, and cook until the veggies are tender, about 10-15 minutes.
- Add the fish. Place the fish into the stew, pressing it into the liquid so that it is nearly covered. Cook for about five more minutes, or until fish easily flakes with a fork. Remove from heat immediately.
- Serve. Serve the fish stew over some prepared rice. Add some freshly squeezed lime juice, and additional black pepper or red pepper flakes.
Is curry sauce spicy?
THIS recipe is on the spicy side, but not overwhelming. You CAN find other versions that are more mild in flavor. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them.
- Red Curry uses red curry paste, which include red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
- Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color.
- Green Curry features green curry paste, containing fresh coriander to provide the green color, and an even milder flavor.
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Curry Fish Stew
- 2 pounds white fish – thicker cuts like cod or haddock
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons olive oil
- 1 medium yellow onion – diced
- 1 1/2 cups carrot – diced
- 1 medium yellow pepper – diced
- 1 medium jalapeno pepper – diced (with or without seeds)
- 1 small sweet potato – peeled and diced
- 3 cloves garlic – minced
- 2 cups lower-sodium chicken broth
- 15 oz. coconut milk – full-fat or lightened (both work fine)
- 4 oz. Thai red chili paste
- 2 cups cherry tomatoes – diced
- 1 medium lime – zested and juiced
- white rice – to serve
- red pepper flakes – to serve
- Prep fish. Slice the fish into large bite-sized pieces. Sprinkle with kosher salt and freshly ground black pepper. Keep in the refrigerator until ready to use.
- Prep veggies. Dice the veggies – onion, carrots, peppers, and sweet potatoes in small little pieces – uniform in size. Mince the garlic. Dice the cherry tomatoes.
- In a medium stockpot, heat olive oil over medium-high heat. Add the diced veggies, salt, and pepper, and stir. Cook until slightly softened, about 6-7 minutes. Then add the minced garlic and stir for 30 seconds.
- Add the remaining ingredients – the broth, coconut milk, red chili paste, diced cherry tomatoes, a pinch of red pepper flakes, and the lime zest. Bring to a simmer, and cook until the veggies are tender, about 10-15 minutes.
- Add the fish to the stew and push it into the mixture so it is covered. Cook for 4-5 minutes, or until the fish is just flaky.
- Serve the fish stew over some white rice, with a squeeze of lime juice, and some extra red pepper flakes (if desired).