Description
A vibrant coconut lime fish curry that combines tropical flavors with tender fish, served over fluffy jasmine rice.
Ingredients
- 1 lb white fish fillets (like cod or tilapia), cut into chunks
- 14 oz coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- 2 limes, juice and zest
- 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
Instructions
- Rinse the jasmine rice until the water runs clear, then drain. In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes.
- In a large skillet over medium heat, add a splash of oil. Once heated, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant but not browned.
- Stir in the red curry paste, cooking with the garlic and ginger for an additional minute. Pour in the coconut milk, stirring well to combine. If using fish sauce, add it now.
- Add the lime juice and zest. Season with salt and pepper to taste, and bring the sauce to a gentle simmer.
- Add the fish chunks to the curry and cook for about 5-7 minutes, or until the fish flakes easily with a fork.
- Ensure the jasmine rice is cooked and fluff with a fork.
- Serve by spooning jasmine rice onto plates, ladling the coconut lime fish curry over it, and garnish with fresh cilantro.
Notes
Taste as you go for desired acidity. Use fresh ingredients for best flavor.