coconut fish curry

Blog Coconut Fish Curry
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    • 4 white fillets of fish (approx 600g), cut into pieces
    • 2 teaspoons sweet chili sauce
    • 1-2 teaspoon crushed ginger
    • 1 bunch fresh coriander (or 1 tablespoon chopped frozen coriander)
    • 1 tablespoon chopped basil
    • 1 teaspoon crushed lemongrass (optional)
    • 2 teaspoons oil
    • 2 carrots, sliced
    • 1 zucchini, sliced
    • 1 large red capsicum, cut into strips
    • 1 handful snowpeas, cut length ways
    • 1-2 bunches asparagus
    • 420g can Light and Creamy Carnation milk or lite coconut milk


  1.  In a bowl combine fish, basil, coriander, sweet chilli, ginger, lemongrass (optional)
  2. Cover with cling wrap and leave in fridge till you are ready (you can do this step ahead of time or skip this step)
  3. Heat oil in pan (use pastry brush to spread oil around pan) on medium heat
  4. Add fish mixture to pan
  5. Cook 3 minutes on each side
  6. Add Light and Creamy Carnation Coconut to pan
  7. Add carrots to pan
  8. Cook for 10 minutes
  9. Add other vegetables and cook for 5 minutes
  10. Serve on bed of basmati or brown rice


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