Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A delightful Thai dish featuring fragrant lemongrass, creamy coconut milk, and tender fish, served with aromatic jasmine rice.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the stew
- 500 g white fish (cod, haddock, or sea bass) cut into chunks
- 1 tbsp coconut oil adds depth and sweetness
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp grated fresh ginger for warmth and spice
- 2 stalks lemongrass use the white part only
- 1-2 tbsp red curry paste adjust to taste
- 400 ml full-fat coconut milk adds creaminess
- 1 cup fish or vegetable broth for umami flavor
- 1 tbsp fish sauce or soy sauce for saltiness
- 1 tsp brown sugar to balance flavors
- 1 lime (juice and zest) adds brightness
- 2 tbsp chopped cilantro or Thai basil for garnish
- 1 small red chili sliced (optional for heat)
For the jasmine rice
- 1 cup jasmine rice pairs perfectly with the stew
- 2 cups water for cooking the rice
- 1 pinch salt to enhance flavor
Instructions
Preparation of Jasmine Rice
- Rinse the jasmine rice under cold water to remove excess starch. In a saucepan, bring 2 cups of water and a pinch of salt to a boil.
- Add the rinsed rice, cover, and reduce heat to low. Simmer for 15 minutes, then let it rest for another 10 minutes.
Cooking the Stew
- In a large pot, heat 1 tbsp of coconut oil over medium heat. Add the sliced onion and cook until soft and translucent.
- Stir in the minced garlic, grated ginger, and chopped lemongrass, cooking for 1-2 minutes until fragrant.
- Add 1-2 tbsp of red curry paste, stirring for another minute to release the flavors.
- Pour in 400ml of full-fat coconut milk and 1 cup of fish or vegetable broth. Stir in 1 tbsp of fish sauce (or soy sauce), 1 tsp of brown sugar, and the juice and zest of 1 lime.
- Allow the mixture to simmer gently for 5-7 minutes to meld the flavors.
- Gently add the fish chunks into the pot and simmer for approximately 6-8 minutes until cooked through.
Serving
- Spoon the fluffy jasmine rice into bowls and ladle the aromatic fish stew over it.
- Garnish with chopped cilantro or Thai basil and fresh slices of red chili if desired.
Notes
Using fresh ingredients like lemongrass and ginger elevates the flavor. Adjust spice level by varying the amount of red curry paste. Leftover rice from prior meals can also be used.