Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A creamy and aromatic stew made with tender fish, coconut milk, and fragrant jasmine rice, capturing the vibrant flavors of Thailand.
Servings: 4 servings
Calories: 575kcal
Ingredients
For the Stew
- 500 g white fish (such as cod, haddock, or sea bass), cut into tender chunks
- 1 tbsp coconut oil for a hint of tropical flavor
- 1 medium onion, thinly sliced bringing sweetness and depth
- 3 cloves garlic, minced adding robust aroma
- 1 tbsp grated fresh ginger a zingy twist that warms the soul
- 2 stalks lemongrass (white part only), chopped or smashed infusing citrusy freshness
- 1-2 tbsp red curry paste to introduce a spicy kick
- 400 ml full-fat coconut milk (1 can) rich, creamy, and utterly luscious
- 1 cup fish or vegetable broth to enhance the stew’s depth
- 1 tbsp fish sauce or soy sauce for umami goodness
- 1 tsp brown sugar balancing the spice and acidity
- 1 lime juice and zest of adding a refreshing pop of citrus
- 2 tbsp chopped cilantro or Thai basil (for garnish) aromatic herbs that brighten the stew
- 1 small red chili, sliced (optional) for some heat
For the Rice
- 1 cup jasmine rice fragrant and fluffy
- 2 cups water the key to cooking perfect rice
- 1 pinch salt to enhance all the flavors
Instructions
Cooking the Rice
- Rinse the rice well under cold water to remove excess starch.
- In a medium pot, bring 2 cups of water and a pinch of salt to a boil.
- Once boiling, add the rinsed jasmine rice, cover the pot, and reduce the heat to a low simmer.
- Let it cook for about 15 minutes.
- Once done, remove from heat and let it rest for an additional 10 minutes before fluffing with a fork.
Making the Stew
- In a large saucepan, heat coconut oil over medium heat.
- Add the thinly sliced onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic, grated ginger, and chopped lemongrass, cooking for an additional 1–2 minutes until fragrant.
- Stir in the red curry paste, ensuring it’s evenly distributed. Allow to cook for an extra minute to deepen its flavor.
- Next, pour in the coconut milk and broth into the pan.
- Add the fish sauce (or soy sauce), brown sugar, lime zest, and lime juice.
- Stir to combine, then bring to a gentle simmer. Let it cook for 5–7 minutes to meld the flavors together.
- Gently add the fish chunks to the pot. Allow them to simmer for about 6–8 minutes, or until they are cooked through.
- Be careful not to stir too much to keep the fish from breaking apart.
- To serve, spoon the jasmine rice into bowls and ladle the fragrant stew over the top.
- Garnish with freshly chopped cilantro or Thai basil and, if desired, the sliced red chili for an extra kick.
Notes
For an extra layer of flavor, consider marinating the fish in lime juice and a bit of salt for about 30 minutes before cooking. To reduce prep time, use pre-chopped herbs and vegetables from your local grocery store. To make it vegetarian, replace the fish with tofu or a medley of your favorite vegetables, like bell peppers and zucchini.