Coconut Curry Fish with Jasmine Rice 🐟🥥🍛🌿
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Coconut Curry Fish
1 lb (450g) white fish fillets (such as cod, tilapia, or snapper)
1 can (14 oz) coconut milk
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce
1 tablespoon brown sugar
1 bell pepper, sliced
1 cup green beans or snap peas
3 cloves garlic, minced
1 inch fresh ginger, grated
Juice of 1 lime
Fresh cilantro, for garnish
2 tablespoons vegetable oil
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
Prepare the Jasmine Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Cook Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
Cook the Coconut Curry Fish
Heat Oil: In a large skillet or pot, heat vegetable oil over medium heat.
Sauté Aromatics: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add Curry Paste: Stir in the red curry paste and cook for another minute to combine.
Add Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
Add Fish and Vegetables: Gently place the fish fillets into the curry sauce, followed by the sliced bell pepper and green beans. Simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily.
Finish with Lime: Stir in lime juice, adjusting seasoning to taste.
Serve
Plate the Dish: Serve the coconut curry fish over a bed of jasmine rice.
Garnish: Top with fresh cilantro before serving.
Tips and Variations
Add Heat: For extra spice, include sliced chili peppers or a dash of cayenne.
Vegetable Variations: Feel free to add other vegetables like zucchini or spinach for added nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Curry Fish with Jasmine Rice!