Description
A vibrant and creamy Coconut Lime Fish Curry served with fluffy Jasmine Rice, perfect for a quick weeknight dinner or impressing guests.
Ingredients
Scale
- 1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- Juice and zest of 2 limes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the ingredients by cutting the fish, chopping the onion, mincing the garlic, and grating the ginger.
- Cook the jasmine rice by rinsing it, boiling it with water and salt, then simmering until tender.
- In a large skillet, heat olive oil and sauté the onion until translucent, then add garlic and ginger.
- Add red curry paste and cook for 1-2 minutes, then pour in coconut milk, fish sauce, lime juice, and zest.
- Carefully add the fish chunks and cook until they are flaky, about 5-7 minutes. Season with salt and pepper.
Notes
- Use sustainably sourced fish for better quality.
- Feel free to add vegetables for extra nutrition.
- Adjust spice levels according to your preference.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup of curry and ½ cup of rice
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg