Coconut Lime Fish Curry with Jasmine Rice
Embark on a culinary adventure with Coconut Lime Fish Curry with Jasmine Rice, a delightful dish that combines tender white fish in a creamy coconut sauce infused with zesty lime. This vibrant and aromatic meal is perfect for both weeknight dinners and special occasions. The rich flavors of coconut milk and fresh lime create an irresistible sauce that elevates the fish, while the fragrant jasmine rice serves as a perfect accompaniment. Easy to prepare and visually stunning, this dish is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Southeast Asian
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 can coconut milk (14 oz)
- 2 tablespoons red curry paste
- 2 limes (juice and zest)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- Fresh cilantro leaves (for garnish)
- 1 cup jasmine rice
Instructions
- Cut the fish into bite-sized chunks, mince the garlic, and grate the ginger.
- In a large skillet over medium heat, warm oil, then add red curry paste, garlic, and ginger; cook until fragrant.
- Gently add fish chunks and cook until just flaked.
- Stir in coconut milk, lime juice, lime zest, salt, and pepper; simmer for 10-15 minutes.
- Rinse jasmine rice under cold water; combine with water in a pot, bring to boil, then simmer covered until tender.
- Serve the curry over fluffy jasmine rice, garnished with cilantro.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg