Description
Enjoy the vibrant flavors of this Coconut Lime Fish Curry with Jasmine Rice – a quick and creamy Thai-inspired dish bursting with zesty lime, tender white fish, and rich coconut milk. Perfect for a weeknight dinner or flavorful family meal!
Ingredients
For the Fish Curry:
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1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
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1 can (14 oz) coconut milk
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2 tablespoons red curry paste
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1 tablespoon fish sauce (optional)
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Juice and zest of 2 limes
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1 tablespoon vegetable oil
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1 garlic clove, minced
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1 small onion, finely chopped
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1 teaspoon grated ginger
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Salt and pepper to taste
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Fresh cilantro and lime wedges for garnish
For the Jasmine Rice:
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1 cup jasmine rice
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2 cups water
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Pinch of salt
Instructions
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Rinse jasmine rice under cold water. Combine with water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender. Remove from heat and let rest.
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In a large skillet or saucepan, heat the oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and translucent, about 2-3 minutes.
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Stir in red curry paste and cook for another minute.
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Pour in the coconut milk, stirring to combine. Add fish sauce (if using), lime zest, and juice.
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Bring to a gentle simmer and add the fish chunks. Simmer for 7–10 minutes, or until the fish is cooked through and flakes easily.
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Season with salt and pepper to taste.
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Serve the curry over jasmine rice, topped with fresh cilantro and lime wedges.
Notes
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Use any firm white fish for this recipe, or try shrimp for a variation.
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Adjust the amount of curry paste to control heat.
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Add vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
