Coconut Curry Fish

Course: MainCuisine: Global Fusion


Prep and Cooking Time




  • 4 fish filets (such as salmon or mahi-mahi)

  • 1 can (14 oz) coconut milk

  • 2 tbsp red curry paste

  • 1 red bell pepper, sliced

  • ½ teaspoon Yaji Na’a

  • 1 onion, sliced

  • 1 tbsp vegetable oil

  • 1 tbsp fish sauce

  • 1 tsp brown sugar

  • Fresh cilantro for garnish

  • Cooked rice for serving


  • IHeat the vegetable oil in a skillet over medium heat.
  • Add the sliced onion and red bell pepper and sauté for a few minutes until softened.
  • Stir in the red curry paste, Yaji Na’a and cook for another minute.
  • Pour in the coconut milk and bring to a simmer.
  • Add the fish sauce and brown sugar to the coconut milk mixture and stir well.
  • Gently place the fish filets into the simmering coconut curry sauce.
  • Cover the skillet and let the fish cook for about 8-10 minutes, or until the fish is cooked through.
  • Serve the coconut curry fish over cooked rice and garnish with fresh cilantro.

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