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Coconut Lime Fish Curry with Jasmine Rice

Coconut Lime Fish Curry with Jasmine Rice

Enjoy a delightful Coconut Lime Fish Curry with Jasmine Rice, featuring tender fish in a creamy coconut sauce with a zesty lime twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course main
Cuisine Southeast Asian
Servings 4 servings
Calories 380 kcal

Equipment

  • Pan
  • Pot

Ingredients
  

Fish

  • 1 lb white fish fillets (cod, tilapia), cut into chunks

Coconut Milk

  • 1 can coconut milk 14 oz

Curry Paste

  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)

Lime

  • 2 limes, juice and zest

Garlic

  • 2 cloves garlic, minced

Ginger

  • 1 tablespoon grated fresh ginger

Seasoning

  • Salt and pepper to taste

Cilantro

  • Fresh cilantro leaves for garnish

Rice

  • 1 cup jasmine rice
  • 2 cups water

Instructions
 

Preparation

  • Prepare ingredients: Cut fish into chunks; mince garlic and grate ginger.

Cooking

  • Cook the curry: Heat oil in a pan. Add curry paste, garlic, and ginger, cooking briefly. Add fish, cooking gently until lightly flaked.
  • Simmer: Stir in coconut milk, lime juice, zest, salt, pepper, and optional fish sauce. Simmer until slightly thickened, about 10-15 minutes.
  • Prepare jasmine rice: Rinse rice, then boil with water and a pinch of salt. Reduce heat, cover, and simmer 15-20 minutes until tender.
  • Serve: Fluff rice with a fork. Serve curry over rice, garnished with fresh cilantro and additional lime zest if desired.

Notes

For a vegan version, replace fish with tofu and omit fish sauce. Avoid overcooking the fish to keep it tender.

Nutrition

Serving: 1servingCalories: 380kcalFat: 22g
Keyword Coconut, Curry, Easy, Fish, Jasmine Rice, Lime
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