Coconut Lime Fish Curry with Jasmine Rice
Ingredients:
1 pound white fish fillets (such as cod or tilapia)
1 can (14 ounces) coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fish sauce
1 tablespoon red curry paste
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 bell pepper, sliced
1 cup cherry tomatoes, halved
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Jasmine rice, for serving
Directions:
Start by cooking the jasmine rice according to package instructions. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Next, add the sliced bell pepper and cook for about 3-4 minutes until it begins to soften. Stir in the red curry paste, allowing it to cook for another minute to release its flavors. Pour in the coconut milk, lime juice, and fish sauce, mixing well. Bring the mixture to a gentle simmer.
Carefully add the fish fillets to the skillet, ensuring they are submerged in the sauce. Cook for approximately 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Add the halved cherry tomatoes and lime zest, stirring gently to combine. Season with salt and pepper to taste.
Once everything is cooked, serve the curry over a bed of jasmine rice and garnish with freshly chopped cilantro. Enjoy this vibrant coconut lime fish curry as a delightful meal that transports you to tropical shores!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings