Coconut Lime Fish Curry with Jasmine Rice 🥥🐟
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Fish Curry
1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
Juice and zest of 2 limes
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
2 cups spinach or kale, chopped
2 tablespoons vegetable oil
Salt and pepper, to taste
For the Jasmine Rice
2 cups jasmine rice
4 cups water
1 teaspoon salt
Instructions
Cook the Jasmine Rice
Boil Water: In a medium pot, bring water and salt to a boil.
Cook Rice: Add jasmine rice, reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
Prepare the Fish Curry
Heat Oil: In a large pan, heat vegetable oil over medium heat.
Sauté Aromatics: Add chopped onion, minced garlic, and grated ginger. Sauté until onions are translucent, about 3-4 minutes.
Add Curry Paste: Stir in the red curry paste and cook for another minute until fragrant.
Add Coconut Milk: Pour in the coconut milk and bring to a simmer. Add fish sauce, lime juice, and lime zest.
Add Vegetables: Stir in the sliced bell pepper and chopped spinach (or kale). Cook for about 5 minutes.
Add Fish: Gently add fish chunks to the curry. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Season with salt and pepper to taste.
Serve
Plate: Serve the fish curry over a bed of jasmine rice. Garnish with lime wedges if desired.
Tips and Variations
Spice Level: Adjust the amount of curry paste to your preferred spice level.
Add Vegetables: Feel free to add other vegetables like carrots or snap peas for extra nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish Curry with Jasmine Rice!