Description
This Coconut Lime Fish Curry with Jasmine Rice is a flavorful and aromatic dish that combines tender white fish with a creamy coconut curry sauce infused with zesty lime. It’s a perfect balance of sweet, savory, and tangy flavors that pairs beautifully with fluffy jasmine rice.
Ingredients
Units
Scale
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
- Prepare the Fish: Cut the white fish fillets into chunks.
- Make the Curry Sauce: In a pot, combine coconut milk, red curry paste, fish sauce, lime juice and zest, garlic, ginger, salt, and pepper. Bring to a simmer.
- Add the Fish: Add the fish chunks to the curry sauce and simmer until the fish is cooked through.
- Cook the Rice: Rinse jasmine rice, add water, and cook according to package instructions.
- Serve: Serve the Coconut Lime Fish Curry over jasmine rice, garnished with fresh cilantro leaves.
Notes
- You can adjust the spiciness of the curry paste to suit your taste preferences.
- Feel free to add vegetables like bell peppers or snow peas for extra color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg