Description
This Coconut Lime Fish Curry with Jasmine Rice brings together the refreshing zest of lime and the creamy richness of coconut milk, creating a tropical, flavorful dish that will excite your taste buds. Perfectly paired with aromatic Jasmine rice, this meal is not only simple but packed with nutrients. Whether you’re cooking for a family dinner or prepping for the week ahead, this dish is sure to impress!
Ingredients
For the Coconut Lime Fish Curry:
4 white fish fillets (e.g., cod, tilapia, or halibut)
1 can (400 ml) coconut milk (full-fat or light)
2 limes (zest and juice)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 medium yellow onion, chopped
1 tablespoon curry powder
½ teaspoon turmeric
½ teaspoon chili flakes (adjust to taste)
2 tablespoons olive oil
1 tablespoon fish sauce (optional)
Salt to taste
Fresh cilantro for garnish
For the Jasmine Rice:
1 cup Jasmine rice
1 ½ cups water
¼ teaspoon salt
1 teaspoon butter or olive oil (optional)
Instructions
Prepare the Jasmine Rice:
Rinse the Jasmine rice under cold water to remove excess starch.
In a saucepan, add the rice, water, salt, and butter/olive oil (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
Once cooked, fluff the rice with a fork and set it aside, covered, to keep warm.
Cook the Curry Base:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Stir in the curry powder, turmeric, and chili flakes. Let the spices bloom for 1 minute.
Add Coconut Milk & Lime:
Pour in the coconut milk, stirring to combine. Bring to a simmer and let it cook for 5 minutes, allowing the sauce to thicken.
Add the zest and juice of 2 limes to the curry. Stir well and let it simmer for another 2 minutes.
Cook the Fish:
Gently add the fish fillets to the sauce, spooning some sauce over them. Cover the skillet and reduce the heat to low. Cook for 8-10 minutes, or until the fish flakes easily with a fork.
Taste the sauce and adjust seasoning with salt or fish sauce for more depth of flavor.
Serve:
Spoon a generous portion of Jasmine rice onto each plate.
Top with the fish fillet and spoon the coconut lime sauce over the fish.
Garnish with fresh cilantro and serve hot.
Notes
Substitutes: Feel free to swap white fish for shrimp or tofu for a vegetarian version.
Adjusting Heat: If you prefer a spicier dish, increase the chili flakes or add fresh sliced chili peppers.
Meal Prep: The curry can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired