Ingredients
Scale
- 2 cups coconut milk
- 1 lb white fish fillets (like cod or tilapia)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in curry powder and turmeric, cooking for an additional minute.
- Pour in coconut milk and bring to a simmer.
- Add fish fillets, season with salt and pepper, and cook for about 10 minutes, or until the fish flakes easily with a fork.
- Serve hot, garnished with fresh cilantro.
Notes
Customize with extra veggies or swap fish for shrimp or tofu. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg