Description
A vibrant coconut lime fish curry paired with fluffy jasmine rice, perfect for a weeknight dinner or special gathering.
Ingredients
- 1 lb white fish fillets (like 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
- Rinse the jasmine rice until the water runs clear, then drain.
- Combine the rinsed jasmine rice and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Heat a splash of oil in a large skillet over medium heat.
- Add the minced garlic and grated ginger, sauté for about 1-2 minutes until fragrant but not browned.
- Stir in the red curry paste and cook with the garlic and ginger for another minute.
- Pour in the coconut milk, stirring well to combine.
- Add fish sauce if using, lime juice, and zest, seasoning with salt and pepper to taste.
- Bring the sauce to a gentle simmer.
- Add the fish chunks and cook for about 5-7 minutes, or until the fish flakes easily with a fork.
- Fluff the rice with a fork before serving.
Notes
Use the freshest fish available for the best flavor. Adjust spice levels to your preference and garnish with fresh cilantro before serving.
