Print

Coconut Lime Fish Curry with Jasmine Rice

Print Recipe

A delightful dish that balances creamy coconut milk with zesty lime, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 lb white fish fillets (cod or tilapia)
  • 1 can (14 oz) coconut milk
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 1 cup jasmine rice
  • 1 tbsp oil (for cooking)
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 1 inch ginger (minced)
  • 1 tsp curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Rinse the jasmine rice in cold water until it runs clear. In a pot, combine the rice with 2 cups of water, bring to a boil, reduce to low, cover, and simmer for about 15 minutes until cooked. Fluff with a fork and set aside.
  2. In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for an additional minute.
  3. Sprinkle in the curry powder and stir to coat the onions. Pour in the coconut milk and let it come to a gentle simmer.
  4. Carefully add the white fish fillets into the skillet and cook for about 5-7 minutes or until the fish is opaque and flakes easily with a fork.
  5. Stir in the lime juice and lime zest, seasoning with salt and pepper to taste.
  6. Ladle the fish curry over the jasmine rice and garnish with fresh cilantro.

Notes

Use the freshest fish available for the best flavor. Adjust lime juice and salt at the end for the desired profile.

Nutrition

Find it online: https://voxrecipes.com/coconut-lime-fish-curry-with-jasmine-rice/