Coconut Lime Fish Curry with Jasmine Rice

Bytatsyfun

Ingredients:

For the Curry:

  • 1 lb (450 g) white fish fillets (like cod, tilapia, or halibut), cut into bite-sized chunks
  • 1 tbsp oil (coconut oil or vegetable oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp red or yellow curry paste (adjust to taste)
  • 1 can (13.5 oz) full-fat coconut milk
  • Zest and juice of 1 lime
  • 1 tsp fish sauce (optional, for depth of flavor)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Red chili slices, for garnish (optional)

For the Rice:

  • 1 cup jasmine rice
  • 1 ½ cups water
  • Pinch of salt

Instructions:

1. Cook the Rice:

  • Rinse the jasmine rice under cold water.
  • In a pot, bring 1 ½ cups of water to a boil.
  • Add the rice and a pinch of salt. Cover and reduce heat to low.
  • Simmer for 15 minutes, then remove from heat and let sit covered for 5 more minutes. Fluff with a fork.

2. Make the Curry:

  • Heat oil in a large skillet or saucepan over medium heat.
  • Add onion and sauté until softened, about 3–4 minutes.
  • Stir in garlic and ginger, cooking for another 30 seconds.
  • Add curry paste and cook for 1 minute to release its aroma.
  • Pour in the coconut milk, lime zest, and juice. Stir well.
  • Bring to a gentle simmer, then add the fish pieces.
  • Cover and cook for 5–7 minutes, or until the fish is opaque and flakes easily.
  • Season with fish sauce (if using), salt, and pepper to taste.

3. Serve:

  • Spoon jasmine rice onto plates.
  • Ladle the coconut lime fish curry over the top.
  • Garnish with fresh cilantro and chili slices if desired.
  • Serve with extra lime wedges on the side.

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