Ready to embark on an exotic culinary journey with Coconut Lime Fish Curry with Jasmine Rice? This vibrant dish features tender white fish simmered in a creamy coconut sauce accented by the zesty freshness of lime. Quick to prepare yet rich in flavor, it’s perfect for busy weeknights or leisurely family dinners. Coconut milk has long been celebrated in Southeast Asian cuisine for its luscious depth—paired here with fragrant jasmine rice, this curry is a delightful, tropical escape on your plate. If you loved our previous curry dishes, you’re sure to adore this refreshing twist. Gather your ingredients and prepare for a meal that’s both simple and deliciously memorable!
What is Coconut Lime Fish Curry with Jasmine Rice?
Coconut Lime Fish Curry with Jasmine Rice combines the richness of coconut milk with tangy lime, creating a harmonious blend that tantalizes your taste buds. Its inviting name captures the dish’s essence—creamy, fresh, and full of flavor. This playful yet sophisticated dish brings tropical flavors straight to your kitchen, proving that great meals can be effortlessly prepared. Dive into this flavorful curry and experience an unforgettable taste sensation!
Why You’ll Love This Recipe
- Exotic Yet Simple: Rich coconut milk and bright lime create a unique and delightful flavor.
- Quick and Convenient: A restaurant-quality meal ready in just 30 minutes.
- Fresh and Flavorful: Paired with fragrant jasmine rice and fresh cilantro, each bite is an explosion of taste.
How to Make Coconut Lime Fish Curry with Jasmine Rice
Quick Overview
In under half an hour, you can whip up this creamy coconut lime curry, featuring tender fish and aromatic jasmine rice—a quick, comforting, and satisfying meal.
Ingredients
- 1 lb (450g) white fish fillets (cod, 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
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- 1 cup jasmine rice
- 2 cups water
Step-by-Step Instructions
- Prepare Ingredients: Cut fish into chunks; mince garlic and grate ginger.
- Cook the Curry: Heat oil in a pan. Add curry paste, garlic, and ginger, cooking briefly. Add fish, cooking gently until lightly flaked.
- Simmer: Stir in coconut milk, lime juice, zest, salt, pepper, and optional fish sauce. Simmer until slightly thickened, about 10-15 minutes.
- Prepare Jasmine Rice: Rinse rice, then boil with water and a pinch of salt. Reduce heat, cover, and simmer 15-20 minutes until tender.
- Serve: Fluff rice with a fork. Serve curry over rice, garnished with fresh cilantro and additional lime zest if desired.
What to Serve with Coconut Lime Fish Curry
Enhance your meal with a crisp side salad or steamed vegetables. Complement with a refreshing white wine or iced tea, perfect for accentuating the curry’s tropical flavors. For a heartier feast, add stir-fried vegetables for extra vibrancy and crunch.
Top Tips for Perfecting the Recipe
- Ingredient Alternatives: Substitute lemon if limes are unavailable, noting a slight flavor change.
- Cooking Tips: Avoid overcooking the fish to maintain tenderness.
- Avoid Mistakes: Ensure curry paste thoroughly mixes with coconut milk to avoid separation.
Storing and Reheating
Store curry and rice separately in airtight containers in the refrigerator for up to three days. Reheat curry gently on low heat, stirring occasionally. Freeze curry in freezer-safe containers for up to two months; thaw before reheating.
FAQs
- Can I use frozen fish? Yes, fully thaw and drain before cooking.
- Is there a vegan option? Absolutely—swap fish for tofu and omit fish sauce.
- Can other rice types be used? Yes, basmati or regular white rice also work well.
Conclusion
Transport your dining experience to tropical shores with this easy yet vibrant Coconut Lime Fish Curry with Jasmine Rice. Effortless enough for a weeknight dinner and impressive enough for entertaining, this recipe is sure to become a beloved staple. Enjoy your culinary adventure!
Coconut Lime Fish Curry with Jasmine Rice
Equipment
- Pan
- Pot
Ingredients
Fish
- 1 lb white fish fillets (cod, tilapia), cut into chunks
Coconut Milk
- 1 can coconut milk 14 oz
Curry Paste
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
Lime
- 2 limes, juice and zest
Garlic
- 2 cloves garlic, minced
Ginger
- 1 tablespoon grated fresh ginger
Seasoning
- Salt and pepper to taste
Cilantro
- Fresh cilantro leaves, for garnish
Rice
- 1 cup jasmine rice
- 2 cups water
Instructions
- Prepare ingredients: Cut fish into chunks; mince garlic and grate ginger.
- Cook the curry: Heat oil in a pan. Add curry paste, garlic, and ginger, cooking briefly. Add fish, cooking gently until lightly flaked.
- Simmer: Stir in coconut milk, lime juice, zest, salt, pepper, and optional fish sauce. Simmer until slightly thickened, about 10-15 minutes.
- Prepare jasmine rice: Rinse rice, then boil with water and a pinch of salt. Reduce heat, cover, and simmer 15-20 minutes until tender.
- Serve: Fluff rice with a fork. Serve curry over rice, garnished with fresh cilantro and additional lime zest if desired.
1 comment
Absolutely love it!!