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Coconut Lime Fish Curry with Jasmine Rice Recipe

Coconut Lime Fish Curry with Jasmine Rice Recipe to Savor

A flavorful Coconut Lime Fish Curry with Jasmine Rice recipe that combines creamy coconut milk and zesty lime for a delightful dinner experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb White Fish Fillets Substitute with cod or tilapia for best results.
  • 1 can Coconut Milk Choose unsweetened for a balanced taste.
  • 2 tbsp Red Curry Paste Adjust to spice preference.
  • 1 tbsp Fish Sauce Optional for depth of flavor.
  • 1 Lime Juice and zest for brightening.
  • 3 cloves Garlic Minced.
  • 1 thumb-sized piece Fresh Ginger Grated.
  • Salt and Pepper To taste.
  • 1/4 cup Fresh Cilantro Leaves For garnish.
For the Rice
  • 1 cup Jasmine Rice Perfect for absorbing the sauce.
  • 2 cups Water

Equipment

  • Large pan
  • Pot

Method
 

Step-by-Step Instructions
  1. Prepare your ingredients by cutting white fish fillets into bite-sized chunks, mincing garlic, and grating ginger.
  2. In a large pan, heat two tablespoons of oil over medium heat. Add red curry paste, garlic, and ginger, sauté for one minute.
  3. Add the fish chunks to the pan and cook for 3 to 4 minutes until lightly cooked.
  4. Pour in coconut milk, lime juice, zest, and salt. Add fish sauce if using. Bring to a simmer and cook for 10 to 15 minutes.
  5. While the curry simmers, rinse jasmine rice under cold water. In another pot, bring two cups of water to a boil and add rice. Cook until tender.
  6. Once the rice is fluffy, serve the curry over the rice and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Ensure the fish is tender to avoid overcooking. Store leftovers in an airtight container for up to 3 days.

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