Creamy Coconut White Fish Stew

I’m excited to share this vibrant and nourishing stew featuring tender white fish simmered in a creamy coconut broth with fragrant aromatics and bright vegetables—perfect for a cozy meal any time of year.

Why You’ll Love This Recipe

I love how this stew blends creamy coconut milk with fresh vegetables and delicate fish, creating a rich yet light dish. It’s easy to make in one pot and gives such satisfying flavor and texture—a bowl of comfort that’s also elegant and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb firm white fish (cod, tilapia, or halibut), cut into chunks

• 1 can (14 oz) coconut milk

• 1 cup fish or vegetable broth

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1″ piece of ginger, grated

• 1 bell pepper, sliced

• 2 tomatoes, chopped

• 1 carrot, sliced

• 1 Tbsp red curry paste

• 2 Tbsp olive oil

• 1 Tbsp fish sauce (optional)

• Juice of 1 lime

• Salt and pepper, to taste

• Red pepper flakes (optional, for heat)

• Fresh cilantro, chopped, for garnish

Directions

1. I prep all ingredients: chop onions, mince garlic, grate ginger, slice bell pepper and carrot, and chop tomatoes.

2. In a large pot or Dutch oven, I heat olive oil over medium heat. I add onion, garlic, and ginger, then sauté until the onions are translucent and fragrant, about 3–4 minutes.

3. Next, I add bell pepper, carrot, and tomato, cooking another 5 minutes until vegetables soften.

4. I stir in the red curry paste and cook for 2 minutes to release its aroma.

5. I pour in the coconut milk and broth, bringing the mixture to a gentle boil. Then I simmer for 10 minutes to meld the flavors.

6. I gently add the fish chunks and simmer for another 5–7 minutes until the fish flakes easily.

7. I stir in fish sauce (if using), lime juice, and season with salt, pepper, and optional red pepper flakes.

8. I serve the stew hot, garnished with chopped cilantro.

Servings and timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• I sometimes swap fish for shrimp or tofu to change things up.

• For more heat, I add extra red curry paste or chili flakes.

• When I crave more texture, I’ll toss in bok choy, zucchini, or diced sweet potatoes.

• To balance flavors, a splash of soy sauce or coconut sugar can help adjust saltiness or sweetness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the stew on the stove over medium-low heat, adding a splash of broth or water as needed. The fish remains tender and the broth stays creamy.

FAQs

Can I use frozen fish?

Yes—I thaw it overnight in the fridge or under cold water before cooking. I add it gently so it doesn’t disintegrate.

Can I make this vegetarian?

Absolutely—I substitute tofu or heavier vegetables like sweet potato and zucchini, and omit or use plant-based fish sauce.

Can I freeze leftovers?

I prefer refrigeration; fish texture can change after freezing, but if I must, I’ll freeze just the broth and vegetables and add fresh fish when reheating.

What goes well with this stew?

I enjoy it over jasmine or basmati rice, with crusty bread for dipping, or alongside sautéed greens like bok choy or spinach.

My broth seems thin—how can I thicken it?

I simmer it uncovered a bit longer, or whisk in a teaspoon of cornstarch dissolved in water near the end.

Conclusion

This Creamy Coconut White Fish Stew is my go-to for a comforting yet light meal with incredible flavor. It’s one-pot, fuss-free cooking that feels both nutritious and indulgent. I hope you love it as much as I do!

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