Description
A quick and flavorful fish curry combining creamy coconut, zesty lime, and tender fish, paired with fluffy jasmine rice.
Ingredients
- 1 pound white fish fillets (cod, 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)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- 1 cup jasmine rice
- 2 cups water
Instructions
- Cut the white fish into bite-sized chunks for even cooking. Mince the garlic and grate fresh ginger.
- Heat a splash of oil in a pan over medium heat. Add the red curry paste, garlic, and ginger; sauté for 1-2 minutes until fragrant.
- Gently add the fish chunks to the pan, cooking until they begin to flake, about 3-4 minutes.
- Pour in the coconut milk, stir in lime juice, lime zest, salt, pepper, and fish sauce (if using). Simmer until slightly thickened and the fish is cooked through, about 10-15 minutes.
- Rinse jasmine rice under cold water. Bring 2 cups water and a pinch of salt to a boil. Add rice, reduce heat, cover, and simmer until tender, about 15-20 minutes.
- Fluff the rice with a fork. Plate the rice, top with curry, and garnish with fresh cilantro and lime zest.
Notes
For best flavor, use fresh lime juice. Add vegetables for extra nutrition, and adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai