Coconut Lime Fish Curry with Jasmine Rice Recipe
A vibrant and flavorful Coconut Lime Fish Curry served with fragrant jasmine rice, featuring tender white fish simmered in a creamy coconut milk and red curry paste sauce brightened with fresh lime juice and zest. This easy-to-make dish combines aromatic spices with a refreshing citrus twist, perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Fish Curry
- 1 lb white fish fillets (cod or tilapia), cut into chunks
- 1 can (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 grated fresh ginger
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Jasmine Rice
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
Instructions
- Prepare ingredients: Cut the white fish into bite-sized chunks. Mince the garlic cloves and grate fresh ginger to have them ready for cooking.
- Cook the curry: Heat a small amount of oil in a pan over medium heat. Add the red curry paste, minced garlic, and grated ginger and cook briefly until fragrant. Add the fish chunks and cook gently for a few minutes until the fish starts to flake but is not fully cooked through.
- Simmer the sauce: Pour in the coconut milk, then add the lime juice and zest. Season with salt, pepper, and the optional fish sauce. Reduce the heat and let the curry simmer gently for 10 to 15 minutes until the sauce thickens slightly and the fish is cooked through.
- Prepare jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water with a pinch of salt to a boil. Add the rinsed rice, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the rice is tender and water is absorbed.
- Serve: Fluff the cooked jasmine rice with a fork. Serve the coconut lime fish curry over the rice garnished with fresh cilantro leaves and additional lime zest if desired.
Notes
- Fish sauce is optional but adds a depth of umami flavor to the curry.
- You can use cod or tilapia; any firm white fish will work well.
- Adjust the amount of red curry paste to control the heat level.
- Rinsing jasmine rice removes excess starch for fluffier cooked rice.
- For a richer flavor, gently toast the red curry paste in oil before adding garlic and ginger.
Keywords: Coconut lime fish curry, jasmine rice, Thai fish curry, red curry paste fish, coconut milk curry
