Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A vibrant, aromatic Thai stew featuring tender fish fillets, coconut milk, and fragrant spices served with jasmine rice.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Stew
- 500 g white fish fillets (cod, haddock, or sea bass) Tender, flaky chunks that soak up the stew's flavors.
- 1 tablespoon coconut oil Adds a subtle sweetness and rich flavor.
- 1 medium onion, thinly sliced Adds aromatic depth and sweetness.
- 3 cloves garlic, minced Provides an essential savory backbone.
- 1 tablespoon fresh ginger, grated Brings a warm, zesty essence.
- 2 stalks lemongrass (white part only, smashed or finely chopped) Infuses with citrusy freshness.
- 1–2 tablespoons red curry paste Imparts the signature heat and flavor.
- 400 ml coconut milk Balances spices with its lusciousness.
- 1 cup fish or vegetable broth Adds depth of flavor.
- 1 tablespoon fish sauce or soy sauce Provides umami richness.
- 1 teaspoon brown sugar Harmonizes flavors.
- 1 medium lime (juice and zest) Brightens the dish.
- 1 cup fresh cilantro or Thai basil (for garnish) Provides color and herbal freshness.
- 1 cup jasmine rice Fragrant accompaniment.
- 2 cups water For cooking the rice.
- 1 pinch salt Enhances flavors.
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then cover and let it simmer on low heat for 15 minutes. Once done, turn off the heat and let it sit for an additional 10 minutes.
Cooking the Stew
- In a deep skillet or pot, heat the coconut oil over medium heat. Add the sliced onion, minced garlic, grated ginger, and smashed lemongrass. Sauté for about 2–3 minutes until the onion becomes translucent.
- Stir in the red curry paste and cook for another minute to release the aromas.
- Pour in the coconut milk and fish or vegetable broth, then add the fish sauce, brown sugar, lime juice, and zest. Stir and let it simmer gently for about 5–7 minutes.
- Add in the white fish pieces and cook for an additional 6–8 minutes, or until the fish is tender and flaky.
Serving
- Serve the jasmine rice in bowls, ladle the fragrant stew over the top, and garnish each bowl with fresh cilantro, Thai basil, or sliced red chili. An extra squeeze of lime juice enhances the dish.
Notes
Let onions and aromatics sauté longer for depth, and adjust heat with red curry paste as desired. Fresh fish ensures the best flavor.