Description
A refreshing and vibrant Coconut Lime Fish Curry served over aromatic jasmine rice, blending the richness of coconut milk with zesty lime.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 can (14 ounces) coconut milk
- 1/4 cup lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 pounds firm white fish (like cod or tilapia), cut into chunks
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1 cup jasmine rice
- 2 cups water
- 1/2 teaspoon salt
Instructions
- Prepare the jasmine rice by rinsing it under cold water until the water runs clear.
- Combine rinsed rice, water, and salt in a medium pot. Bring to a full boil over high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is tender.
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- Sprinkle curry powder and cook for another minute to release its flavors.
- Pour in coconut milk, lime juice, fish sauce, and sugar. Stir to combine everything well.
- Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Carefully add fish chunks, cooking for about 10 minutes or until the fish flakes easily.
- Stir in fresh cilantro and basil just before serving.
- Serve the curry over jasmine rice, garnished with additional herbs and lime wedges.
Notes
For added spice, consider adding sliced chili peppers during the sautéing process. Adjust lime juice according to taste.