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Creamy Coconut Curry

Creamy Coconut Curry

Escape to the tropics with this Creamy Coconut Curry recipe. Packed with bold spices, tender fish, and fresh veggies, it’s a quick and delicious 30-minute meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons oil
  • 1 large onion peeled and finely chopped
  • 1 whole red bell pepper seeded and sliced into strips
  • 2 cloves garlic thinly sliced
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons medium-heat curry powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 400 g canned diced tomatoes
  • 240 ml chicken broth
  • 400 ml full-fat coconut milk
  • 500 g monkfish fillets cut into large pieces
  • 100 g green beans halved
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
  • 60 g baby spinach leaves

Equipment

  • Large skillet or pot
  • Wooden spoon
  • Measuring spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the onions and sauté for about 5 minutes until they soften.
  3. Toss in the bell pepper, garlic, and ginger, and cook for another 2 minutes.
  4. Sprinkle in the curry powder, coriander, cumin, paprika, salt, and pepper, and stir well to coat.
  5. Stir in the tomato paste, diced tomatoes, chicken broth, and coconut milk; bring to a gentle simmer.
  6. Gently place the monkfish pieces and green beans into the simmering sauce and cook for 6–8 minutes.
  7. If the sauce seems too thin, whisk in the cornstarch slurry while stirring.
  8. Stir in the baby spinach leaves and turn off the heat; taste and adjust seasoning if needed.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 17gCholesterol: 90mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Use high-quality curry powder for maximum flavor.
Don’t overcrowd the pan when cooking the fish; it ensures even cooking.
Add a squeeze of lime juice at the end for brightness.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or coconut milk if needed.
If monkfish isn’t available, cod, tilapia, or shrimp work well. For a vegetarian version, swap fish for tofu or chickpeas.
Serve over basmati rice, garnished with fresh cilantro and chili slices for a delightful presentation.
Tried this recipe?Let us know how it was!