Coconut Curry Fish with Jasmine Rice 🐟🥥🍛🌿
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Fish
1 lb fish fillets (such as tilapia, cod, or snapper)
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon curry powder
1 can (14 oz) coconut milk
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Salt to taste
For the Curry Sauce
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 bell pepper, sliced
1 teaspoon turmeric (optional)
1-2 teaspoons chili paste or powder (to taste)
Instructions
Cook the Jasmine Rice
Prepare Rice: In a pot, combine jasmine 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 rice is cooked. Remove from heat and let it sit covered for 5 minutes.
Make the Curry Sauce
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic, ginger, and sliced bell pepper, cooking for an additional 2-3 minutes.
Add Spices: Stir in curry powder, turmeric, and chili paste (if using), cooking for 1 minute until fragrant.
Add Coconut Milk: Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a gentle simmer.
Cook the Fish
Season Fish: Season the fish fillets with salt, pepper, and lime juice. Place the fish in the skillet, spooning some sauce over the top.
Simmer Fish: Cover the skillet and cook for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve
Plate the Dish: Serve the coconut curry fish over a bed of jasmine rice, drizzled with the sauce.
Garnish: Sprinkle fresh cilantro on top for added flavor.
Tips and Variations
Add Veggies: Include snap peas, carrots, or spinach for extra nutrition.
Spicy Option: Adjust the heat by adding more chili paste or using a spicy curry powder.
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!