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
- 1 medium carrot, peeled and chopped into chunks
- 2 cups chicken broth
- ¼ tsp. gluten-free fish sauce
- 1 can (13.5 oz.) coconut milk, refrigerated overnight
- 1 Roma tomato or vine-ripe tomato, diced
- ½ small stalk celery, diced
- 1 Tbsp. curry powder
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ½ tsp. ground turmeric
- ¼ tsp. freshly grated gingerroot
- 1⁄16 tsp. garlic powder
- ½ 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 5–7 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.