Coconut Lime Fish Curry with Jasmine Rice
A creamy red curry sauce with mild white fish, fresh ginger, and lime, served over fluffy jasmine rice.
Equipment
- Large deep skillet
- Medium saucepan with lid
- Fine Mesh Strainer
- Microplane or zester
Ingredients
Main Ingredients
- 1 lb cod or tilapia fillets cut into 2 inch chunks
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 can coconut milk 14 oz, full fat
- 2 limes zest and juice
- 2 tsp fish sauce optional
- ¼ tsp kosher salt for the sauce
- ¼ tsp black pepper
- 1 cup jasmine rice
- 1 ½ cup water for the rice
- ½ tsp kosher salt for the rice
- ¼ cup fresh cilantro leaves for garnish
Instructions
Cooking
- Cook the rice. Simmer the rinsed rice covered for 15 minutes, then rest it off the heat for 10 minutes.
- Bloom the paste. Cook the curry paste, garlic, and ginger in oil for 1 to 2 minutes until fragrant.
- Simmer the sauce. Add the coconut milk, lime zest, fish sauce, salt, and pepper and simmer for 5 minutes.
- Cook the fish. Add the fish chunks and simmer gently for 6 to 8 minutes until the fish flakes and reads 145 degrees F.
- Finish. Stir in the lime juice and serve over the rice with cilantro.
Notes
Substitutions: Shrimp can replace the fish and soy sauce can replace the fish sauce.
Tips: Keep the simmer gentle so the coconut milk stays smooth, and add the lime juice off the heat.
Storage: Refrigerate the curry and rice separately for up to 3 days and reheat the curry to 165 degrees F.