Description
If you’re looking for a rich, flavorful seafood dish that’s both creamy and spicy, this Chili Coconut Cream Seafood is perfect for you! Made with fresh prawns, flaky white fish, and a luscious coconut-based sauce infused with chili, garlic, and lime, this dish is a game changer. Plus, it’s free of pork and alcohol, making it a wholesome and delicious choice for seafood lovers. Serve it over rice or crispy hash browns for a meal that will impress!
Ingredients
- 400–600g (14-21oz) uncooked prawn tails
- 2 small fish fillets (300g / 10.5oz, such as Snapper or Cod)
- 2–3 Tbsp chili-infused avocado oil (or regular avocado oil + a pinch of red pepper flakes)
- 1 heaped tsp crushed garlic
- 1 tsp crushed ginger
- Grated zest & juice of 1 lime
- 1/3 cup coconut milk
- 3 Tbsp dried coriander (or fresh if available)
- Cooked rice, for serving
Instructions
- Prepare the seafood: Cut the fish fillets into large bite-sized pieces and place them in a bowl with the prawns.
- Marinate: Add the chili-infused oil, crushed garlic, ginger, lime zest, lime juice, and dried coriander to the bowl. Mix well to coat the seafood evenly.
- Cook the rice: While the seafood marinates, prepare enough rice for 4-6 servings.
- Sauté & simmer: Heat a large pan over medium heat and add the seafood mixture. Sauté for 2-3 minutes until fragrant. Pour in the coconut milk and bring to a gentle boil. Reduce heat and let it simmer for 5-7 minutes, stirring occasionally, until the seafood is just cooked.
- Serve: Spoon the seafood over fluffy rice or crispy hash browns. Drizzle any extra sauce over the top. Garnish with fresh coriander and quartered lemons for a burst of freshness.
Notes
- Quick Swap: No chili-infused oil? Use regular avocado oil with red pepper flakes.
- Flavor Boost: Add a splash of fish sauce for extra umami depth.
- Storage: Leftover sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.
- Serving Ideas: Pairs well with crusty bread, pineapple shrimp fried rice, or a light Southwest chicken salad.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: dinner
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g