Description
A flavorful dish that combines creamy coconut milk with the zesty brightness of lime and warm red curry paste, perfect for a weeknight dinner.
Ingredients
- 1 pound white fish fillets (cod or tilapia)
- 14 oz coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- 2 limes (juice and zest)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- To taste salt and pepper
- Fresh cilantro leaves (for garnish)
- 1 cup jasmine rice
- 2 cups water
Instructions
- Cut the white fish into bite-sized chunks, mince the garlic, and grate the ginger.
- Heat oil in a pan over medium heat, add red curry paste, garlic, and ginger; sauté until fragrant (1-2 minutes).
- Add fish chunks and cook until they start to flake (3-4 minutes).
- Pour in coconut milk, stir in lime juice and zest, salt, pepper, and optional fish sauce. Simmer until thickened (10-15 minutes).
- Rinse jasmine rice under cold water. Boil 2 cups of water with a pinch of salt, add rice, cover, and simmer until tender (15-20 minutes).
- Fluff rice, plate it, top with curry, and garnish with cilantro and lime zest.
Notes
Do not overcook the fish; it should be tender and flaky. Adjust the spiciness by varying the amount of red curry paste.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Simmering
- Cuisine: Thai