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.
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.