Coconut Curry Fish & Shrimp
Prep time
Cook time
Total time
Flakey white fish and perfectly cooked shrimp in a luscious and aromatic sauce of coconut milk, curry, garlic, fresh ginger, red pepper. onion, and brown sugar with fresh cilantro, just think about that and it's on the table in under 30 minutes! Delicious served with Jasmine rice! Healthy, tasty and quick!
Author: Ruth Guerri
Recipe type: Fish
Serves: 4
Ingredients
- 1 Tbs of olive oil
- 1 medium yellow onion, finely chopped
- 1 tsp of grated fresh ginger
- 3 garlic cloves, crushed and chopped
- 1 tsp of fish sauce or anchovy paste or shrimp paste
- 1 small red chili pepper, shredded (deseeded unless you like it super hot)
- 1 Tbs of curry powder
- 1 Tbs of brown sugar
- ½ tsp of salt
- 1 Tbs of fresh cilantro chopped
- 1 can coconut milk, well stirred
- 4 cod fillets, or any white, firm fish fillets
- ½ lb of large shrimp, shelled and deveined
- 1 lime, cut in half
- your favorite cooked rice for serving
Instructions
- Heat the oil in a large, heavy skillet, add the onion and cook for 5 minutes, then stir in the ginger, garlic, fish sauce and red chili pepper, and cook for 2 minutes.
Add the curry powder, brown sugar, salt, and cilantro, stir until well combined. 
Now add the coconut milk, stir to combine then bring to a simmer.
- Add the fish to the sauce, and tuck the shrimp in between.
Put the lid on and simmer for 5 - 6 minutes or until the cod is just cooked and flaking, and the shrimp turn pink. Taste and add more salt if needed and squeeze a little fresh lime juice on top. To serve, sprinkle on a little more chopped cilantro and serve with your favorite rice.
