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Creamy Coconut White Fish Stew

A warm and hearty creamy coconut white fish stew, filled with tender fish, rich coconut milk, and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb white fish fillets (such as cod or tilapia, cut into large chunks) Choose firm white fish for best results.
  • 1 can (14 oz) coconut milk (full-fat for extra creaminess)
  • 1 cup vegetable broth
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 medium bell pepper (sliced)
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 cup fresh spinach (or any leafy greens)
  • 1 tablespoon curry powder
  • 1 teaspoon salt (to taste)
  • 1 tablespoon olive oil (for sautéing)
  • as needed servings Lime wedges (for serving) Optional
  • as needed servings Fresh cilantro (for garnish) Optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
  2. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
Cooking
  1. Add the sliced bell pepper, chopped tomatoes, and curry powder to the pot. Stir well to combine and let them cook together for about 5 minutes.
  2. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
  3. Carefully add the chunks of white fish to the pot. Let them simmer in the coconut broth for about 5-7 minutes or until the fish is cooked through and flakes easily with a fork.
  4. Toss in the fresh spinach and stir until wilted. Taste and adjust seasoning with salt if necessary.
  5. Ladle the creamy coconut white fish stew into bowls, garnishing with fresh cilantro and a squeeze of lime, if you like. Enjoy!

Notes

For best results, choose firm white fish and avoid overcooking it. Customize with your favorite herbs or add spice with chili or cayenne pepper. Store leftovers in an airtight container in the fridge for 2-3 days or freeze for longer storage.