Coconut Lime Fish Curry
A vibrant and mouthwatering dish combining tender fish, creamy coconut milk, and zesty lime, perfect for family dinners or special occasions.
Ingredients
Main Protein
- 1 lb white fish fillets (cod or tilapia) cut into chunks Ensure the fish is fresh for the best taste and texture.
Starch
- 1 cup jasmine rice Rinse the rice under cold water before cooking.
Seasoning/Spice Blend
- 2 tablespoons red curry paste Taste the curry paste before adding it to adjust spiciness levels.
Liquids/Dairy
- 14 oz coconut milk Using full-fat coconut milk enhances creaminess.
Aromatics & Vegetables
- 2 cloves garlic, minced Fresh ingredients make a notable difference in flavor.
- 1 tablespoon grated fresh ginger Fresh ingredients make a notable difference in flavor.
Optional Finishing Ingredients
- fresh cilantro leaves for garnish Add cilantro just before serving to maintain freshness.
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until cooked and fluffy.
- In a large skillet, heat a tablespoon of oil over medium heat.
Cooking
- Add the fish chunks to the heated pan. Cook for about 3-4 minutes, just until they turn opaque and are cooked through. Carefully remove the fish and set aside.
- Add minced garlic and grated ginger to the same pan. Sauté for around 1 minute until fragrant.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk along with the lime juice and zest, stirring to combine. Simmer for 5 minutes until the sauce slightly thickens.
- Return the cooked fish to the pan. Season with fish sauce (if using), salt, and pepper to taste. Cook for an additional 2-3 minutes until warmed through.
Notes
For extra flavor, consider adding fish sauce, customize with favorite vegetables, and serve with fresh lime wedges.