Coconut Lime Fish Curry 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 lime juice
1 tablespoon fish sauce
2 cloves garlic, minced
1 tablespoon ginger, grated
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 to the skillet, and sauté for about 1 minute until fragrant.
Add Curry Paste: Stir in the red curry paste and cook for another minute.
Add Coconut Milk: Pour in the coconut milk, lime juice, and fish sauce. Bring to a 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. Season with salt and pepper to taste.
Serve
Plate the Dish: Serve the curry over jasmine rice and garnish with fresh cilantro.
Tips and Variations
Add Veggies: Include bell peppers, spinach, or snap peas for added nutrition and color.
Heat Level: Adjust 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 Lime Fish Curry with Jasmine Rice – a tropical and flavorful dish!