Succulent Coconut Fish Curry

Total Time35 min.Servings4 servings
Succulent coconut Fish curry perfect for a Saturday night fake-away with your family. They will all love this and if your not a fish fan, swop out the fish to free range or organic chicken fillets. Everyone's a winner...


  • 2 tbsp. olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • salt & pepper
  • 1 ½ tbsp. curry powder
  • 2 garlic cloves, minced
  • 1 tbsp. root ginger, grated
  • 1.5 lbs. (680g) cod, fresh OR 700g free range chicken
  • 14 oz. (400ml) can full fat coconut milk
  • 1 lime, juice
  • 4 green onions (spring onions), sliced, to garnish
  • fresh coriander, chopped, to garnish


  1. Heat the olive oil in a large pot over a medium-high heat. Add the red and green bell peppers and onion, season with salt and pepper and sauté around 4-5 minutes.
  2. Add the curry powder and cook for 1 more minute, stirring constantly. Now add in the garlic and ginger and cook until fragrant, about 30 seconds.
  3. Place the cod fillets on top of the cooked vegetables, or nestle them into the vegetables, and pour over the coconut milk.
  4. Cover the pot with a lid and bring to a boil before turning the heat to low and simmering gently for 20 minutes, or until the fish is cooked through.
  5. Taste the sauce and if necessary, season with a little more salt and pepper. Squeeze in the lime juice, garnish with sliced green onions and cilantro. Serve immediately.
  6. Serving Suggestion: Serve with white rice or couscous


GF - Gluten Free
DF - Dairy Free
LC - Low Carb (20g serving)
MP - Meal Prep - Freezer friendly
HP - High Protein