Description
This easy coconut lime fish curry combines tender white fish fillets with a creamy coconut milk sauce, fresh ginger, and zesty lime, served over fragrant jasmine rice.
Ingredients
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 can (400 ml) coconut milk
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste (adjust to taste)
- Juice and zest of 1 lime
- 1 tablespoon fish sauce (optional)
- Fresh cilantro for garnish
- Salt and pepper to taste
- 1 ½ cups jasmine rice
- 3 cups water (for cooking rice)
Instructions
- Rinse the jasmine rice under cold water until it runs clear.
- Combine the rice with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add minced ginger and garlic, sautéing for 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for an additional minute.
- Whisk in the coconut milk, lime juice, and zest. Optionally, add fish sauce. Simmer gently for 3-5 minutes.
- Add the white fish fillets into the coconut curry sauce. Cook for 4-5 minutes on each side until the fish is opaque and flakes easily.
- Adjust seasoning with salt and pepper. Serve jasmine rice on plates and spoon fish curry generously over it.
- Garnish each serving with fresh cilantro.
Notes
For added flavor, you can garnish with sliced chili peppers or toasted coconut flakes.