Sea bass with curry and coconut milk


  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 teaspoons curry powder
  • 2 13 1/2- to 14-ounce cans unsweetened coconut milk
  • 1 cup chicken stock or canned low-salt chicken broth
  • 2 medium carrots, peeled, cut into matchstick-size pieces
  • 4 5- to 6-ounce sea bass fillets
  •  green onions, thinly sliced


  1. Heat oil in heavy medium saucepan over medium heat.
  2. Add onion, garlic and curry powder.
  3. Sauté mixture until onions are translucent, about 4 minutes.
  4. Mix in coconut milk and stock; bring to boil.
  5. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes.
  6. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm
  7. Preheat broiler.
  8. Place fish on baking sheet; sprinkle with salt and pepper.
  9. Broil fish until just opaque in center, about 8 minutes.
  10. Using metal spatula, transfer fish to plates.
  11. Spoon sauce over fish.
  12. Sprinkle with green onions.

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