Low FODMAP Stovetop Easy

Low FODMAP Fish Curry

Tender white fish in a fragrant coconut curry sauce with warming spices. A simple, satisfying single-serve dinner.

Prep Time
10m
Cook Time
35m
Total Time
45m
Servings
1
Low FODMAP Fish Curry

Instructions

  1. 1

    Boil carrot in a small saucepan until slightly softened. Drain.

  2. 2

    Add chicken broth and fish sauce to the saucepan with carrots.

  3. 3

    Open coconut milk and scoop out the thick cream from the top (leave the thin liquid behind).

  4. 4

    Add coconut cream to the pot along with tomato, celery, curry powder, cumin, coriander, and turmeric.

  5. 5

    Bring to a boil, then cover and reduce heat.

  6. 6

    Simmer for 20 minutes, stirring every 5-7 minutes.

  7. 7

    Stir in ginger, cilantro, and asafetida (if using).

  8. 8

    Add fish chunks and stir gently to coat with liquid.

  9. 9

    Cook for 5 more minutes until fish is flaky and cooked through.

  10. 10

    Serve over steamed rice.

FODMAP Notes

Use only the thick coconut cream, not the thin liquid, for lower FODMAPs. Check curry powder for FODMAP-safe ingredients. Asafetida provides onion flavor without FODMAPs. Fish and vegetables are all safe.

Tips

  • 💡 Refrigerate coconut milk overnight to separate cream
  • 💡 Use firm fish that won't fall apart
  • 💡 Scale up for more servings
  • 💡 Add more chili for heat
#dinner #fish #curry #seafood #gluten-free #dairy-free

Recipe Notes

This simple curry is perfect for a solo dinner. The thick coconut cream creates a rich, flavorful sauce that envelops tender pieces of fish.

Substitutions

  • Fish: Shrimp, salmon, or cod
  • Broth: Vegetable stock
  • Spices: Thai curry paste (check ingredients)

Storage

  • Refrigerator: Keeps 2 days
  • Best: Serve fresh

FODMAP Stacking Note

One serving is low FODMAP. Use thick coconut cream only.

  • Low FODMAP Chicken Curry
  • Low FODMAP Thai Salmon
  • Low FODMAP Moroccan Halibut