top of page

Anti-inflammatory Fish Curry

Updated: Dec 3, 2018



1small brown onion, finely chopped

2 tsp. chopped garlic

2 tsp. crushed ginger

1 tsp. powdered coriander seed

1/2 tsp. red pepper flakes

1.5 cup coconut milk

Sea salt and black pepper, to taste

Lime juice, to taste

2 8oz. pieces of white fish

3 heads of baby bok choy

Thai basil to garnish

1 Tbsp. preferred cooking oil


  1. Add cooking oil to saucepan and toss onion, garlic, ginger, and coriander on medium heat until soft and translucent.

  2. Add the ginger and garlic, along with the spices, and fry until golden and pungent.

  3. Pour in the coconut milk, salt, pepper and lime juice.

  4. Bring to a simmer, then add the fish.

  5. Allow the fish to cook for 5-10 minutes in the sauce or until white and flakes easily.

  6. Add chopped bok choy and cook for one minutes.

  7. Remove from heat and serve with steamed brown or wild rice.

  8. Serve with fresh basil.


bottom of page