Description
A delightful fish curry with zesty lime and creamy coconut milk, served over fluffy jasmine rice.
Ingredients
- 1 lb white fish fillets (like 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 the water runs clear.
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender.
- In a large skillet, heat the olive oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant—about 1-2 minutes.
- Stir in the red curry paste and cook for an additional minute.
- Gradually whisk in the coconut milk, lime juice, and lime zest. If using, add fish sauce. Allow the sauce to simmer gently for 3-5 minutes.
- Lay the fish fillets into the coconut curry sauce and cook for about 4-5 minutes on each side, or until the fish is opaque.
- Fluff the jasmine rice and serve topped with fish curry and fresh cilantro.
Notes
Use fresh ingredients for the best flavor. Adjust the curry paste for desired heat.
