Description
A vibrant and flavorful coconut lime fish curry served over jasmine rice, perfect for busy weeknights.
Ingredients
- 1 cup jasmine rice
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 can (13.5 oz) coconut milk
- Juice of 1 lime
- 1 pound firm white fish (cod or tilapia), cut into pieces
- Salt to taste
- Fresh cilantro or basil for garnish
Instructions
- Cook the jasmine rice according to package instructions.
- In a large skillet, heat oil over medium heat and sauté the onions, garlic, and ginger until fragrant.
- Add the curry powder and turmeric, stirring for a minute.
- Pour in the coconut milk and lime juice, and bring to a simmer.
- Gently add the fish and poach until cooked through, about 10 minutes.
- Serve the curry over jasmine rice and garnish with fresh herbs.
Notes
Use fresh lime juice for best flavor and consider adding chili for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai