Description
Indulge in the tropical flavors of Easy Coconut Lime Fish Curry with Jasmine Rice, a delightful dish that transports your taste buds to paradise. This vibrant curry blends creamy coconut milk with zesty lime and aromatic spices, perfectly complementing tender fish fillets. In just seven simple steps, you can whip up this flavorful meal, making it an ideal choice for busy weeknights or special gatherings. Serve it alongside fluffy jasmine rice and garnish with fresh cilantro for a stunning presentation that will impress family and friends alike.
Ingredients
Scale
- 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
- Juice and zest of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
- 1 ½ cups jasmine rice
- 3 cups water
Instructions
- Rinse jasmine rice under cold water until clear. Combine with water and a pinch of salt in a pot. Bring to a boil, then cover and simmer on low for about 15 minutes. Remove from heat and let sit covered.
- In a skillet, heat olive oil over medium heat. Sauté minced ginger and garlic until fragrant.
- Stir in red curry paste and cook for an additional minute.
- Gradually whisk in coconut milk along with lime juice and zest. Simmer gently for 3-5 minutes.
- Add fish fillets to the skillet; cook for about 4-5 minutes on each side until opaque.
- Season with salt and pepper; adjust lime juice to taste.
- Fluff rice with a fork, plate it, then spoon fish curry over the top. Garnish with cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 460
- Sugar: 4g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg