Coconut Curry Fish with Jasmine Rice
For 4 people
Ingredients:
For the Fish:
4 fillets white fish (such as cod, tilapia, or snapper)
1 tablespoon olive oil or coconut oil
Salt and pepper, to taste
1 tablespoon fresh lime juice (optional)
For the Coconut Curry Sauce:
2 tablespoons coconut oil (or olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tablespoon red curry paste (adjust to taste)
1 can (400 ml/14 oz) coconut milk (full-fat for creaminess)
1/2 cup vegetable or chicken broth
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon (optional, for depth)
Salt and pepper, to taste
1 tablespoon fish sauce (optional, for extra umami)
1 teaspoon brown sugar or honey (optional, for sweetness)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water or broth (for extra flavor)
Pinch of salt
For Garnish:
Fresh cilantro, chopped
Lime wedges
Optional: Red pepper flakes or fresh chili for added heat
Instructions:
Prepare the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium pot, bring 2 cups of water (or broth) to a boil. Add the rice and a pinch of salt.
Reduce the heat to low, cover, and let the rice cook for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Cook the Fish: 4. While the rice is cooking, season the fish fillets with salt, pepper, and lime juice (optional). 5. Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Make the Coconut Curry Sauce: 6. In the same skillet, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. 7. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant. 8. Stir in the red curry paste and cook for 1 minute to release its flavors. 9. Pour in the coconut milk and vegetable or chicken broth, stirring to combine. Add the ground turmeric, cumin, coriander, cinnamon (if using), and fish sauce (if desired). Stir and let the sauce simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly. 10. Taste the sauce and adjust seasoning with salt, pepper, or a touch of brown sugar or honey for sweetness if needed.
Assemble the Dish: 11. Gently return the cooked fish fillets to the skillet with the coconut curry sauce. Spoon the sauce over the fish and cook for an additional 2-3 minutes to heat the fish through and allow it to absorb some of the curry flavor.
Serve: 12. Serve the coconut curry fish over a bed of fluffy jasmine rice. Garnish with freshly chopped cilantro, lime wedges, and a sprinkle of red pepper flakes or fresh chili for extra heat, if desired.
Tips:
For extra richness: Add a spoonful of peanut butter or almond butter to the sauce for a creamier texture and a nutty flavor.
Make it spicier: Adjust the amount of red curry paste or add a fresh chili to the sauce for a more intense heat.
Add veggies: You can stir in bell peppers, zucchini, or spinach to the curry sauce for added texture and nutrients.
Vegetarian option: Replace the fish with tofu or chickpeas for a vegetarian version of this dish.
This Coconut Curry Fish with Jasmine Rice is a flavorful and aromatic dish, where tender fish fillets are smothered in a rich, creamy coconut curry sauce. Paired with fragrant jasmine rice, it’s a satisfying and comforting meal perfect for weeknight dinners or a special occasion!