Description
A vibrant Coconut Lime Fish Curry paired with fragrant jasmine rice, perfect for a taste of the tropics.
Ingredients
- 1 lb white fish fillets (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
- Start by rinsing 1 cup of jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice with 2 cups of water in a medium saucepan.
- Bring to a boil over high heat, then reduce the heat to low and cover, letting it simmer for about 15 minutes.
- While the rice cooks, heat a tablespoon of oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sautéing for a minute until fragrant.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk and add the optional fish sauce, stirring well to combine.
- Add the fish chunks to the sauce, gently stirring to coat them.
- Simmer for about 10 minutes, or until the fish is cooked through and flakes easily.
- Stir in the lime juice and zest, seasoning with salt and pepper to taste.
- Fluff the cooked rice with a fork and serve it alongside the coconut lime fish curry, garnished with fresh cilantro leaves.
Notes
For extra texture, consider adding bell peppers or snap peas to the curry towards the end of cooking. Adjust lime juice to enhance flavor.
