Malaysian Coconut Fish Curry

Name: Malaysian Coconut Fish Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 13 servings
Cuisine: Malaysian
Ingredients: 3 tablespoon vegetable oil; 1.5 yellow onions (finely chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon curry powder; 1 teaspoon ground turmeric; 0.5 teaspoon red pepper flakes; 3 can coconut milk; 3 cup vegetable broth; 1.5 tablespoon lime juice; 1 teaspoon salt; 0.5 teaspoon black pepper; 3 pound white fish fillets (firm, cut into 1.5-inch pieces); 0.75 cup fresh cilantro (chopped); 8 package instant ramen noodles (cooked (discard seasoning packets))

Flaky white fish cooked in a vibrant and creamy coconut-lime curry sauce, served over quick-cooking ramen noodles.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 13
Cuisine: Malaysian
Difficulty: Easy
Cost: $4.00/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar

Ingredients

3 tablespoon vegetable oil
1.5 yellow onions (finely chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon curry powder
1 teaspoon ground turmeric
0.5 teaspoon red pepper flakes
3 can coconut milk
3 cup vegetable broth
1.5 tablespoon lime juice
1 teaspoon salt
0.5 teaspoon black pepper
3 pound white fish fillets (firm, cut into 1.5-inch pieces)
0.75 cup fresh cilantro (chopped)
8 package instant ramen noodles (cooked (discard seasoning packets))

Instructions

Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onions and cook until softened, about 5 minutes.
Stir in the minced garlic, grated fresh ginger, 2 tablespoons curry powder, 1 teaspoon ground turmeric, and 1/2 teaspoon red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in the 3 cans coconut milk and 3 cups vegetable broth. Bring to a gentle simmer, then stir in 1 1/2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 5 minutes.
Gently add the fish pieces to the simmering curry. Cover and cook for 5-7 minutes, or until the fish is opaque and flakes easily. Do not overcook.
While the curry cooks, prepare the instant ramen noodles according to package directions, discarding the seasoning packets. Drain well.
Divide the cooked noodles among 13 bowls. Ladle a generous amount of the Malaysian coconut fish curry over the noodles. Garnish with chopped fresh cilantro if desired and serve hot.

Notes

To ensure quick cooking, use thin fillets and cut fish into uniformly sized pieces. Any leftover curry can be stored in an airtight container for up to 2 days.

Nutrition (per serving)

Calories: 337
Protein: 19.3 g
Carbohydrates: 18.5 g
Fat: 20.2 g
Fiber: 1.2 g
Sodium: 1045 mg
Saturated Fat: 13.4 g
Sugar: 3.1 g
Cholesterol: 46 mg