Coconut Green Curry Sea Bass
The ultimate 'I can't even' dinner: 15 minutes of stovetop magic and minimal cleanup.
When the day has been long and your brain is mush, you need a meal that feels like a hug but requires almost zero mental energy. This green curry is designed for those exact nights; it uses a high-quality pre-made curry paste to skip the tedious chopping of aromatics while still delivering deep, authentic flavors. The sea bass melts into the creamy coconut milk in just a few minutes, providing a luxurious texture that feels like a treat rather than a chore. You'll notice the fragrant lemongrass and basil notes hitting your senses the moment it hits the pan. It’s satisfying, cozy, and honestly, it tastes much fancier than it actually is to make. Just grab your favorite bowl, find a comfy spot on the couch, and let this fragrant broth do the heavy lifting for you.
Ingredients
- 1.5 lb Sea Bass fillets
- 1 unit Full-fat coconut milk (13.5 oz)
- 3 tbsp Green curry paste
- 1 cup Baby spinach (or chopped kale)
- 1 tsp Fish sauce
- 2 tbsp Fresh lime juice
- 0.5 cup Fresh basil leaves (optional)
Method
- 1 In a large skillet or heavy-bottomed pot, whisk together the coconut milk and green curry paste over medium heat until it begins to simmer.
- 2 Stir in the fish sauce and lime juice. Let the liquid bubble gently for 3 minutes so the flavors marry up.
- 3 Carefully nestle the sea bass fillets into the simmering liquid. They should be mostly submerged.
- 4 Simmer for 6-8 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
- 5 Fold in the spinach and basil during the last minute of cooking until the greens just wilt.
- 6 Taste and add an extra squeeze of lime if you want it zingier. Serve immediately over rice or noodles.
Variations
- Vegetarian Swap — Replace fish sauce with 1 tsp of soy sauce and swap sea bass for extra firm tofu cubes.
- Faster Herb Mix — Swap fresh basil for a handful of chopped cilantro if that's what you have on hand.
Notes
If your curry paste is very spicy, add a teaspoon of brown sugar to balance out the heat. Make sure to use full-fat coconut milk for that creamy texture.
Equipment that helps
- Large Skillet — Allows you to simmer the fish and wilt the greens in one single pan for easy cleanup.
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