Coconut Curry Fish with Jasmine Rice 🐟🥥🍛🌿
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Curry
1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 tablespoon ginger, grated
2 cups spinach (or other leafy greens)
1 tablespoon vegetable oil
Salt and pepper, to taste
Fresh cilantro (for garnish)
For the Rice
1 cup jasmine rice
2 cups water
1 teaspoon salt
Instructions
Cook the Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Make the Curry
Heat Oil: In a large skillet, 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.
Pour in Coconut Milk: Add the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
Cook Fish: Gently add the fish chunks to the skillet. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily. Stir in the spinach and let it wilt for about 2 minutes. Season with salt and pepper to taste.
Serve
Plate the Dish: Serve the coconut curry fish over jasmine rice and garnish with fresh cilantro.
Tips and Variations
Add Veggies: Feel free to add bell peppers or snap peas for extra color and nutrition.
Adjust Spice: Modify the amount of curry paste to suit your spice preference.
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 – a deliciously creamy and flavorful meal!