White flaky fish simmered in sweet and creamy coconut milk, seasoned with fragrant Indian spices, that’s what this recipe is all about- Fish Coconut Curry!
This recipe is pretty versatile. I often switch up the vegetables in this, sometimes add carrots & potatoes, or, peas & mushrooms. You can swap Tilapia for Halibut, Swordfish or switch the protein and add shrimp or chicken instead. (if adding chicken, increase the cook time to 5-6 minutes, depending on the size of chicken pieces). You can make this dish 100% vegetarian by switching the fish with some extra-firm Tofu. I like using regular coconut milk since I enjoy the creaminess it adds to the dish, but you can certainly use low-fat coconut milk and save a few calories- it will still make a killer curry!
I finish this dish with a light squeeze of lime just before serving. My family enjoys it with brown Jasmine rice, we love the nutty, slightly chewy texture of the brown rice which contrasts the creaminess of the fish and the curry sauce. That being said, this can be enjoyed with white rice or a slice of toasted baguette too!
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