Ingredients:

1 lb (450g) white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 stalk lemongrass, bruised and chopped into pieces

1-inch piece of fresh ginger, grated

1-2 tablespoons red curry paste (adjust to taste)

1 can (14 oz) coconut milk

1 cup fish stock or water

Zest and juice of 1 lime

1 teaspoon fish sauce (optional)

1 tablespoon brown sugar

1-2 fresh red chilies, sliced (optional, for heat)

Fresh cilantro (optional, for garnish)

Salt and pepper to taste

Preparation:

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.

Add the minced garlic, grated ginger, and lemongrass. Sauté for another 1-2 minutes until fragrant.

Stir in the red curry paste and cook for 1 minute to release its flavors.

Pour in the coconut milk and fish stock (or water), stirring to combine. Add the lime zest, lime juice, fish sauce, and brown sugar. Bring to a gentle simmer.

Season with salt and pepper, and add the sliced chilies if using for extra heat.

Carefully add the fish pieces to the curry and simmer for 6-8 minutes, or until the fish is cooked through and flakes easily.

Taste the curry and adjust seasoning with more lime juice, salt, or sugar as needed.

Serve the coconut fish curry hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread!