Description
A vibrant fish curry that combines creamy coconut milk with zesty lime, fresh herbs, and served over fragrant jasmine rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 can (14 ounces) coconut milk
- 1/4 cup lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 pounds firm white fish (like cod or tilapia), cut into chunks
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1 cup jasmine rice
- 2 cups water
- 1/2 teaspoon salt
Instructions
- Prepare the rice first. Rinse jasmine rice under cold water until the water runs clear.
- Combine rice, water, and salt in a medium pot. Bring to a full boil over high heat.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes.
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- Sprinkle curry powder over the aromatics and cook for another minute.
- Pour in the coconut milk, lime juice, fish sauce, and sugar. Stir to combine.
- Bring the sauce to a gentle simmer.
- Carefully add fish chunks to the simmering sauce. Cook for about 10 minutes, or until the fish is cooked through.
- Stir in fresh cilantro and basil just before serving.
Notes
For a spicier kick, consider adding red pepper flakes or diced chili pepper while sautéing the aromatics.
