Curry Fish Stew

4.84 from 12 votes

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!

Course Main Dish, Soup

Cuisine American, Thai

Keyword curry fish stew

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 418kcal

Author Sue Ringsdorf

Ingredients

For the fish:

2 ½ pounds white fish - thicker cuts like cod, haddock, halibut, or sea bass
kosher salt and freshly ground black pepper - to taste

For the veggies:

2 Tablespoons olive oil
1 medium yellow onion - diced
3 large carrots - diced
1 medium yellow pepper - diced
1 large jalapeno pepper - diced (with or without seeds)
1 medium sweet potato - peeled and diced
3 cloves garlic - minced
2 cups cherry tomatoes - halved

The remaining:

2 cups lower-sodium chicken broth
15 oz. coconut milk - full-fat recommended
4 oz. Thai red curry paste
1 medium lime - zested and juiced
white rice - to serve
chopped cilantro - to serve

Instructions

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. Halve the cherry tomatoes.
Cook. 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 halved cherry tomatoes - and stir for another minute.
2 Tablespoons olive oil, 1 medium yellow onion, 3 large carrots, 1 large jalapeno pepper, 1 medium yellow pepper, 1 medium sweet potato, kosher salt and freshly ground black pepper
3 cloves garlic, 2 cups cherry tomatoes
Add the remaining ingredients - the broth, coconut milk, red curry paste, 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.
2 cups lower-sodium chicken broth, 15 oz. coconut milk, 4 oz. Thai red curry paste, 1 medium lime
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. (Be careful to avoid over-cooking!)
2 ½ pounds white fish
Serve the fish stew over some white rice, with a squeeze of lime juice, and some chopped cilantro.
white rice, chopped cilantro

Notes

Chop the veggies in small little pieces to speed up the cooking process.
Use full-fat coconut milk for best flavor. The unsweetened or light products will be watery.
You can choose from a variety of white fish for this stew. We also like using a combo of different kinds, depending on what I have in the house.
Be careful to avoid over-cooking the fish. It will cook fast, depending on how thick the pieces are.
You can serve the stew over white or brown rice.

Nutrition