Description
Create a culinary delight with Easy Coconut Lime Fish Curry with Jasmine Rice, a vibrant dish that fuses the rich creaminess of coconut milk with zesty lime flavors. Ready in just 35 minutes, this recipe is perfect for busy weeknights or festive gatherings, ensuring that each bite is a flavor explosion. Tender fish fillets simmered in aromatic spices and served over fluffy jasmine rice make for an impressive meal that looks as good as it tastes. Plus, it’s customizable to suit your taste preferences, whether you like it mild or spicy.
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
- 1 ½ cups jasmine rice
Instructions
- Rinse jasmine rice under cold water until clear. Combine in a pot with 3 cups water and a pinch of salt; bring to boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until tender. Remove from heat and let sit covered.
- In a skillet over medium heat, add olive oil; sauté minced ginger and garlic until fragrant (1-2 minutes).
- Stir in red curry paste; cook for another minute.
- Whisk in coconut milk, lime juice, and zest; simmer gently for 3-5 minutes.
- Add fish fillets to the sauce; cook for 4-5 minutes on each side until opaque and flaky.
- Fluff rice and serve topped with fish curry; garnish with cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (300g)
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg