Curry Fish Stew

With our insanely busy schedules 😵, who doesn’t like 30-minute recipes? They’re convenient especially when time is in short supply or when we don’t feel like cooking. These recipes are generally pretty simple to make…
 
I love making them and it shows as I have over 150 recipes on the website 💻! I think of Easy Egg Rolls in a Bowl, Creamy Tuscan Salmon, Mediterranean Lemon Olive Chicken, Shrimp Fra Diavolo, Veal Milanese, Asian Pork Tenderloin, Penne alla Vodka, etc.
 
Another one that joins this list is my Curry Fish Stew! Full of flavor, this dish is so easy to make 👩‍🍳👨‍🍳. With baby potatoes and firm white fish of your choice, simmered in a gorgeous broth along with vegetables, this is a satisfying meal to make anytime!
 
I like this recipe because I use whatever firm white fish 🐟I have on hand. It can be red snapper, cod, halibut, or haddock. Unless you prefer bigger pieces, I cut them into 2-inch cubes, pat them dry before generously seasoning with sea salt and freshly ground mixed peppercorns.
 
This dish is very uncomplicated. The veggies are sautéed until mostly tender before baby potatoes go in with either chicken or fish broth, cook for a short while, then the seasonings and fish are added to the skillet to simmer for 6 minutes. This whole process in less than 30 minutes ⏰!
 
There are only 2 cups of broth that goes in the mixture so when it comes to cook the potatoes 🥔, I like to flip them… flesh side down. I always do that when spuds are cooked in a small amount of broth and are not entirely covered with liquid.
 
As I often say – “We eat with our eyes first!” – and this Curry Fish Stew is another recipe that truly delivers! It’s a rainbow of yumminess! There are cherry tomatoes, which bring sweetness, that go in so I use yellow pepper instead of red. Besides being visually appealing, it’s also healthy 💚!
 
After the coconut milk is poured in, there’s Thai Red Curry Paste and coconut sugar that are added to the mixture. Don’t go and buy 🛒 some if you don’t have any… simply use either brown sugar or maple sugar. I certainly don’t recommend using granulated sugar, it’s not the right application.
 
When our preferred fish fillets go into the skillet, it’s important to baste them with the sauce. Not only does it keep them moist but also adds flavor to them. Then they’re covered and poached gently for 3 minutes before flipping them and continue poaching along with the cherry tomatoes for another 3 minutes ⏳.
 
As I mentioned above, I cut my fish 🐡 into 2-inch pieces. After poaching for 3 minutes, they’re flipped and, sometimes, the fillets can fall apart. I honestly don’t mind but if you don’t want that from happening, cut them bigger like 3 to 4-inch squares instead.
 
There’s no right or wrong way to serve this dish. It can be just as is with crusty bread 🥖 – that is a must to soak up that incredibly delicious sauce -, along with cooked rice, or even on noodles. I prefer rice but enjoy it the way you like!
 
Colorful and tasty, this aromatic Curry Fish Stew is so comforting 🥰! With baby potatoes and firm white fish of your choice, simmered in a gorgeous broth along with vegetables and seasoning, this 30-minute recipe is a satisfying meal that everyone will love…
Bon Appétit! 🍽
 
Check out these other delicious fish recipes… 😀
– Cod in Puttanesca Sauce
– Grilled Marlin Steaks
– Ahi Tuna Poke Bowl
– Sole Almondine
– Fisherman’s Pie
– Easy Miso Glazed Salmon
– Spanish Paella
– Blackened Grilled Fish
– Cornflake Crusted Fish
and for even more quick & easy recipes 🍲, click on this link… Recipe Category • Quick & Easy
 

 
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Curry Fish Stew

Colorful and tasty, this aromatic Curry Fish Stew is so comforting. This quick recipe is sure to please everyone!

5 from 12 votes

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Servings 4

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 2 lbs. firm white fish (such as haddock, cod, halibut, or red snapper), cut into 2-inch pieces and patted dry
• ground Himalayan pink salt, to taste and divided
• freshly ground mixed peppercorns, to taste
• 1 tbsp. butter
• 1 tbsp. olive oil tips & tricks
• 1 cup red onions, chopped
• 1/2 cup cup carrots, diced
• 1/2 cup yellow peppers, diced
• 1 large jalapeño pepper, ribs removed and finely diced
• 1 tbsp. ginger, minced
• 3 large cloves garlic, pressed
• 2 cups low-sodium chicken broth (susbtitute fish stock)
• 1 lb. baby potatoes, scrubbed and halved
• 1 can (14 oz./398 ml) coconut milk
• 2 tbsp. Thai red curry paste, or more to taste
• 1 tbsp. coconut sugar (substitute brown sugar or maple sugar)
• 1 cup cherry tomatoes, washed and halved tips & tricks
• 1/2 tsp. lime zest
• 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
• 4 cups cooked rice tips & tricks
• 1 tbsp. chopped cilantro, for garnish tips & tricks
• 4 lime wedges, for serving

Directions

 

• Generously season the fillets with salt and pepper; set aside.
• In a large skillet over medium heat, add butter and oil. When sizzling, add onions and carrots; season lightly with salt. Sauté for 5 minutes.
• Add bell peppers and jalapeño pepper; sauté for 3 minutes or until carrots are tender.
• Add ginger and garlic; sauté for only 1 minute.
• Pour in chicken broth and add baby potatoes, flipping them flesh side down. Increase the heat to high and bring the mixture to a boil. Cover, reduce to medium-high and cook for 6 minutes.
• Add coconut milk, Thai red curry paste, and coconut sugar. Blend the ingredients before placing the fish; baste with the sauce.
• When the mixture barely starts simmering, reduce the heat to medium, cover and cook for 6 minutes.
• Halfway through cooking, flip the fillets and add cherry tomatoes. Cover and continue cooking for the remaining 3 minutes.
• Mix in lime zest and check if potatoes are tender. If so, add the cornstarch mixture and stir until the mixture thickens, about 45 seconds.
• Spoon the stew into warm bowls with a side of rice, garnish with fresh chopped cilantro and serve with a lime wedge.

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