Coconut Fish Curry

Dinner for one tonight? Make this super-simple and pleasing dish for yourself. It’s so good, you’d never want to share it anyhow!

Serves: 1Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 1


  • 1 medium carrot, peeled and chopped into chunks
  • 2 cups chicken broth
  • 1⁄4 tsp. gluten-free fish sauce
  • 1 can (13.5 oz.) coconut milk, refrigerated overnight
  • 1 Roma tomato or vine-ripe tomato, diced
  • 1⁄2 small stalk celery, diced
  • 1 Tbsp. curry powder
  • 1⁄4 tsp. ground cumin
  • 1⁄4 tsp. ground coriander
  • 1⁄2 tsp. ground turmeric
  • 1⁄4 tsp. freshly grated gingerroot
  • 1⁄16 tsp. garlic powder
  • 1⁄2 lb. tilapia or other thick fish fillet, cut into large chunks
  • 2 Tbsp. roughly chopped cilantro
  • 1 tsp. paprika


  • Boil carrot in a small saucepan with water until softened just slightly. Discard water and add chicken broth (you can also use vegetable stock) and fish sauce.
  • Carefully open coconut milk can and scoop out thick cream on top; add to pot with carrots and broth. (Do not scoop up liquid at bottom of can; use cream only.) Add tomato, celery, curry powder, cumin, coriander, and turmeric.
  • Bring to a boil and then cover; simmer 20 minutes stirring every 5 to 7 minutes.
  • Stir in ginger and garlic powder. Add fish and stir to cover every piece with liquid.
  • Cook 5 minutes to achieve nice flaky pieces of fish. Divide into serving bowls, garnish with cilantro and paprika, and serve.