Coconut Lime Fish Curry with Jasmine Rice
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.
Servings: 4 servings
Calories: 380kcal
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.
Notes
For a vegan version, replace fish with tofu and omit fish sauce. Avoid overcooking the fish to keep it tender.
Nutrition
Calories: 380kcal | Fat: 22g