Description
A delightful coconut lime fish curry made with white fish fillets and served over fluffy jasmine rice, creating a tropical paradise on your plate.
Ingredients
- 1 lb white fish fillets (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.
- Combine the rice with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add minced ginger and garlic, sautéing until fragrant, about 1-2 minutes.
- Stir in red curry paste and cook for an additional minute.
- Gradually whisk in coconut milk, lime juice, and lime zest. If using, add fish sauce. Simmer gently for 3-5 minutes.
- Lay the white fish fillets into the coconut curry sauce and cook for about 4-5 minutes on each side, or until opaque.
- Taste the sauce and season with salt and pepper, adjusting with more lime juice if desired.
- Fluff the jasmine rice and serve it on plates, spooning the fish curry over it. Garnish with fresh cilantro.
Notes
For a thicker sauce, let it simmer to reduce. You can add vegetables like bell peppers or spinach for added nutrition.
