Creamy Coconut Fish Curry

By Arden Allison

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Creamy Coconut Fish Curry

This flavorful One-Pan Creamy Coconut Fish Curry is a Trim Healthy Mama S-friendly dinner packed with 37g of protein per serving. Made with flaky tilapia, rich coconut milk, and warming spices, it's perfect for clean eating, low-carb living, and high-protein meal prep.

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Creamy Coconut Fish Curry

Arden Allison
Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Calories

430

Cuisine

Southeast Asian

Category

Lunch/Dinner

A rich and creamy coconut fish curry packed with 37g protein per serving. This easy, one-pan THM S meal is gluten-free, low-carb, and perfect for weeknight dinners or meal prep.

Ingredients

  • 2 Medium Onions, Diced
  • 2 Bell Peppers, Diced
  • 1 Can of Organic Coconut Milk
  • 2 Cups of Sugar-Free Chicken of Fish Broth
  • 9 Tilapia Fillets
  • 2 ½ Cups Cooked White or Brown Rice
  • 2 ½ Cups Cooked Cauliflower Rice
  • 1-2 Tsp of Curry Powder
  • 1 Tsp Turmeric
  • Salt & Black Pepper (to taste)
  • 1-2 Tbsp of Nutritional Yeast
  • A Dash of THM Gentle Sweet or Small Amount of Honey
  • 1 Tbsp Olive Oil, Coconut Oil, or Butter (for sauteing)

Directions

  1. In a large pan, heat oil over medium heat. Add onions and bell peppers, sauté until softened (5–7 minutes)
  2. Add tilapia fillets, broth, and coconut milk. Simmer for 10–15 minutes until the fish is cooked through and flakes easily.
  3. Stir in curry powder, turmeric, red pepper flakes (if using), nutritional yeast, Gentle Sweet (or honey), salt, and pepper. Adjust seasonings to taste.
  4. In a separate pot, warm the cooked white/brown rice and cauliflower rice together.
  5. To serve, scoop ¾ cup rice + ¾ cup cauliflower rice into a bowl.
  6. Top with 1 heaping cup of creamy coconut curry.
  7. Enjoy!