Description
A vibrant Coconut Lime Fish Curry made in one pot, together with jasmine rice. This quick and easy recipe comes together in about 30 minutes and can be easily adapted to use whatever ingredients you have on hand.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia), cut into 1- to 2-inch chunks
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- 2 limes (juice and zest)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Salt and freshly ground black pepper (to taste)
- 1 bunch fresh cilantro leaves (to garnish)
- 1 cup jasmine rice, rinsed
- 2 cups water (plus a pinch of salt)
Instructions
- Prepare your ingredients: rinse and pat the fish dry, then cut into chunks. Mince the garlic, grate the ginger, and zest and juice the limes. Rinse the jasmine rice under cold water until it runs clear.
- Start the rice: In a medium saucepan, add 1 cup rinsed jasmine rice, 2 cups water, and a pinch of salt. Bring it to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Let it sit covered for another 5 minutes, then fluff with a fork.
- Cook the flavor base: Heat 1 tablespoon of neutral oil in a large skillet. Stir in red curry paste, garlic, and ginger; cook for about 30-45 seconds until fragrant.
- Add coconut milk and seasonings: Pour in coconut milk, mix with curry paste, add lime juice, zest, salt, and pepper. Bring to a gentle simmer.
- Gently cook the fish: Carefully add fish chunks in a single layer, reduce heat to medium-low, and simmer until fish is opaque and flakes easily (about 6-10 minutes).
- Finish and adjust the flavors: Taste the sauce; adjust salt, lime juice, or add sugar if needed. Stir in some chopped cilantro leaves.
- Serve: Spoon jasmine rice into bowls, ladle curry over it, and garnish with reserved cilantro leaves and lime zest.
Notes
This dish is customizable; you can swap fish for shrimp or make it vegetarian by omitting the fish sauce. It’s best served with fresh lime wedges and can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg