Coconut Lime Fish Curry with Jasmine Rice

Coconut Lime Fish Curry with Jasmine Rice is a delightful dish that combines the richness of coconut with the bright flavors of lime. This curry is filled with tender fish pieces simmered in a creamy sauce that’s both comforting and flavorful. Paired with fluffy jasmine rice, it’s a complete meal that’s sure to please everyone at the table.

Why Make This Recipe

This recipe is perfect for those who want a quick and easy meal bursting with flavors. The warm spices from the red curry paste blend beautifully with the coconut milk and lime, creating a delicious sauce. It’s also a healthy option as it features white fish, a great source of protein. Plus, this dish brings a taste of the tropics to your kitchen, making it a delightful choice for any night of the week!

How to Make Coconut Lime Fish Curry with Jasmine Rice

Ingredients

• 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
• 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
• Salt to taste

Directions

For the Fish Curry:

1. Heat oil in a large pan over medium heat.
2. Add red curry paste and cook for 1-2 minutes, stirring constantly.
3. Add fish chunks and cook for 2-3 minutes, until they start to flake apart.
4. Pour in coconut milk and add lime juice and zest. Stir to combine.
5. Simmer for 10-15 minutes, until fish is cooked through and sauce has thickened.
6. Season with salt, pepper, and fish sauce (if using).

For the Jasmine Rice:

1. Rinse jasmine rice in a fine-mesh strainer until water runs clear.
2. Combine rice and water in a medium saucepan.
3. Bring water to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, until water is absorbed and rice is tender.

To Serve:

1. Fluff the rice with a fork.
2. Serve the Coconut Lime Fish Curry over the jasmine rice.
3. Garnish with fresh cilantro leaves and a sprinkle of lime zest, if desired.

How to Serve Coconut Lime Fish Curry

Serve the Coconut Lime Fish Curry hot over a bed of fluffy jasmine rice. Adding fresh cilantro on top enhances both the flavor and presentation. You can also offer extra lime wedges on the side for those who enjoy a little more citrus zing.

How to Store Coconut Lime Fish Curry

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm it up in the microwave or on the stove over low heat. You may want to add a little bit of water or coconut milk to loosen the sauce if it thickens.

Tips to Make Coconut Lime Fish Curry

1. Choose Fresh Fish: Use the freshest fish you can find for the best flavor and texture.
2. Adjust Spice Level: If you prefer a milder curry, use less red curry paste or use a mild version.
3. Add Vegetables: Feel free to add in some veggies like bell peppers or spinach for extra nutrition.

Variation

You can switch up the protein by using shrimp or scallops instead of white fish. For a vegetarian option, replace the fish with tofu and add more vegetables like zucchini or carrots.

FAQs

1. Can I use frozen fish for this recipe?
Yes, frozen fish can be used. Just make sure to thaw it completely before cooking.

2. Is this dish spicy?
The level of spice can vary depending on the red curry paste used. You can control the heat by adding less paste.

3. Can I make this dish ahead of time?
Yes, you can prepare the curry ahead of time. Just reheat it gently before serving. The flavors may even improve after resting!

Coconut Lime Fish Curry with Jasmine Rice is simple, flavorful, and a great way to enjoy a tropical taste at home. Enjoy cooking and savoring this delightful meal!

Coconut Lime Fish Curry

A delightful dish that combines the richness of coconut with the bright flavors of lime, featuring tender fish pieces in a creamy sauce, paired with fluffy jasmine rice.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Thai, Tropical

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Fish Curry

• 1 lb white fish fillets (such as cod or tilapia), cut into chunks Use the freshest fish available.
• 1 can coconut milk (14 oz) Full-fat coconut milk will give a creamier sauce.
• 2 tablespoons red curry paste Adjust for desired spice level.
• 1 tablespoon fish sauce (optional) Add for extra umami flavor.
• 2 pieces limes, juice and zest Fresh limes add brightness.
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• to taste salt and pepper
• to taste fresh cilantro leaves for garnish

For the Jasmine Rice

• 1 cup jasmine rice
• 2 cups water
• to taste salt

Instructions

 

Preparation of Fish Curry

• Heat oil in a large pan over medium heat.
• Add red curry paste and cook for 1-2 minutes, stirring constantly.
• Add fish chunks and cook for 2-3 minutes, until they start to flake apart.
• Pour in coconut milk and add lime juice and zest. Stir to combine.
• Simmer for 10-15 minutes, until fish is cooked through and sauce has thickened.
• Season with salt, pepper, and fish sauce (if using).

Preparation of Jasmine Rice

• Rinse jasmine rice in a fine-mesh strainer until water runs clear.
• Combine rice and water in a medium saucepan.
• Bring water to a boil.
• Reduce heat to low, cover, and simmer for 15-20 minutes, until water is absorbed and rice is tender.

Serving

• Fluff the rice with a fork.
• Serve the Coconut Lime Fish Curry over the jasmine rice.
• Garnish with fresh cilantro leaves and a sprinkle of lime zest, if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently and add water or coconut milk if the sauce thickens.

Keyword Coconut Curry, Easy Dinner, Fish Curry, Jasmine Rice, Quick Meal