Coconut Seafood Curry

Cooking fish at home can be daunting for some, but this recipe makes it incredibly easy to work fish into a weeknight dinner. By dicing up the fish and cooking it in a sauce, it ensures quick cooking along with plenty of flavor. Not to mention that this recipe is full of health benefits too! Curry powder is a mixture of many spices but the star of the show is turmeric. Turmeric contains curcumin, which has proven anti-inflammatory benefits among so much more.

Coconut Seafood Curry

Written By: PreviMedica Culinary Department


  • 4 cloves garlic, minced
  • 2 carrots, sliced
  • 1 small red pepper, chopped
  • ½ head cauliflower, chopped
  • 3 cans coconut milk
  • 2 cups snap peas, destemmed and rinsed
  • 2 filets of white fish such as mahi, tilapia or snapper, cut into 2 inch pieces
  • 2/3 cup cilantro, chopped
  • 1 tbsp. olive oil
  • 1 tbsp. Thai red curry paste
  • 1 tbsp. curry powder
  • 1 tsp. salt


  1. Heat oil in a large skillet over medium high heat. Add garlic and sauté for one minute.  Add carrots, red pepper, cauliflower and sauté for another few minutes.
  2. Stir in curry powder and sauté for one minute, and then pour in coconut milk. Stir to combine.  Add snow peas, fish, salt and red curry paste.  Stir to combine and make sure that red curry paste dissolves.
  3. Bring to a simmer and simmer until the fish is cooked through. Stir in cilantro and season to taste with salt.
  4. Serve and enjoy!


Fish Curry

Megan Huard, Chef RD and Stefanie Gates, chef are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

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