Description
A fragrant and creamy coconut lime fish curry served with fluffy jasmine rice, perfect for family gatherings.
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 cooking the jasmine rice. Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low and cover. Let the rice simmer for about 15 minutes, or until the water is absorbed.
- While the rice cooks, prepare the curry. In a large skillet or saucepan, heat a tablespoon of oil 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 to release its flavors.
- Pour in the coconut milk and add the optional fish sauce. Stir 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.
- Before serving, stir in the lime juice and zest, seasoning with salt and pepper to taste.
- Once the rice has finished cooking, fluff it with a fork and serve alongside the coconut lime fish curry. Garnish with fresh cilantro leaves for a vibrant touch.
Notes
For a spicier curry, adjust the amount of red curry paste. You can also customize the dish by adding vegetables like bell peppers or snap peas.