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 (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
Juice and zest of 2 limes
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, sliced
2 cups baby spinach
Salt and pepper to taste
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
Cook the Jasmine Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a medium saucepan, combine the 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 the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Fish Curry
Heat Oil: In a large pot, heat the olive oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for another minute.
Add Curry Paste: Stir in the red curry paste, cooking for about 1 minute to release its flavors.
Add Coconut Milk: Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
Add Fish and Vegetables: Add the fish chunks, sliced bell pepper, and season with salt and pepper. Simmer for about 5-7 minutes until the fish is cooked through and flakes easily.
Finish with Spinach and Lime: Stir in the baby spinach, lime juice, and lime zest until the spinach is wilted.
Serve
Plate: Serve the fish curry over jasmine rice, garnished with lime wedges if desired.
Tips and Variations
Add Heat: For spiciness, include sliced jalapeños or red chili flakes.
Vegetable Variations: Feel free to add other vegetables like zucchini or carrots.
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!