Creamy Coconut Indonesian Fish Curry - Kari Ikan
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Wandercooks · by Wandercooks★ 5.0 (22)

Creamy Coconut Indonesian Fish Curry - Kari Ikan

NUTRITION · PER SERVING30M COOK
CAL 83%·PRO 100%
CARBS 181G44% OF CAL
9G FIBER18G SUGAR154G OTHER
FAT 77G42% OF CAL
42G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy coconut Indonesian fish curry with lemongrass, lime, and tender white fish in a vibrant yellow spice paste. Tangy, aromatic, and ready in 30 minutes, it's served alongside rice for a complete meal.

mainvietnamesecurryfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 400 g white fish (cut into 5 cm / 2 in pieces)
  • 1 lemongrass stalk (cut in half, bruised)
  • 6 Thai makrut / kaffir lime leaves (whole)
  • 1 cup water
  • 1 cup coconut cream (sub coconut milk)
  • 3 tbsp vegetable oil
  • 6 cloves garlic (roughly chopped)
  • 3 large red chillis (deseeded and chopped (for flavour))
  • 2-3 shallots (roughly chopped)
  • 1 tomato (chopped)
  • 3 tbsp fish sauce
  • 1 tbsp turmeric powder
  • 2 tsp ginger (chopped or minced)
  • 2 tsp lemongrass (finely sliced)
  • 2 tsp palm sugar
  • 1 tsp ground coriander
  • 1 tsp lime juice (or tamarind paste)
  • ¼ tsp black pepper
  • 1 pinch nutmeg
  • 1 - 3 small red chilli (for heat (to taste))
  • white rice (for serving)
  • crispy fried shallots (for garnish)
PREP
15M
SODIUM
2264MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.