Coconut Curry Fish with Zucchini
Creamy coconut curry + tender fish + a mountain of veggies, all steamed in foil like a low-effort magic trick. It’s spicy-green-curry goodness with zucchini, peppers, and lime zest—aka the fastest way to feel like you “cook” on a weeknight.
EQUIPMENT (PAID LINKS)
- Zester or microplane
- Aluminum foil
- Oven
Ingredients
- 2 zucchini sliced into rounds
- 1 cup corn kernels
- 4 shiitake mushrooms sliced
- 2 shallots peeled and sliced
- 1 red bell pepper sliced
- 4 tablespoons chopped fresh cilantro divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons green curry paste
- 2 cloves garlic minced
- 1 lime zested
- 1 cup coconut milk
- 2 white fish fillets about 6 oz each
Instructions
- Preheat Oven: Preheat the oven to 400°F so it’s ready when your foil packets are assembled.
- Mix Vegetables: In a large bowl, combine the sliced zucchini, corn kernels, sliced shiitake mushrooms, sliced shallots, and sliced red bell pepper.
- Season Vegetables: Add 2 tablespoons chopped cilantro, ½ teaspoon salt, and ¼ teaspoon black pepper to the vegetables, then toss until everything is evenly coated.
- Make Curry Sauce: In a second bowl, whisk together the green curry paste, minced garlic, remaining 2 tablespoons chopped cilantro, lime zest, coconut milk, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper until smooth.
- Build Foil Packets: Lay out 2 large sheets of aluminum foil on a baking sheet. Divide the vegetable mixture between the centers of the foil sheets.
- Add Fish: Place one fish fillet on top of each pile of vegetables.
- Sauce and Seal: Spoon the coconut curry sauce over the fish and vegetables. Fold the foil over the food and crimp the edges tightly to seal each packet.
- Bake Packets: Bake for about 15 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve Carefully: Open packets carefully to avoid steam burns, then serve the fish and vegetables straight from the foil or transfer to plates.
