Coconut Lime Fish Curry (Print)
Tender white fish simmered in a creamy coconut-lime sauce with aromatic spices, served over fluffy jasmine rice.
# Ingredients:
→ Fish
01 -
1 lb white fish fillets (cod, tilapia), cut into chunks
→ Aromatics
02 -
2 cloves garlic, minced
03 -
1 tablespoon grated fresh ginger
→ Sauce
04 -
1 can (14 oz) coconut milk
05 -
2 tablespoons red curry paste
06 -
1 tablespoon fish sauce (optional)
→ Citrus
07 -
2 limes, juice and zest
→ Seasoning
08 -
Salt and pepper to taste
→ Garnish
09 -
Fresh cilantro leaves
→ Rice
10 -
1 cup jasmine rice
11 -
2 cups water
12 -
Pinch of salt
# Directions:
01 -
Cut fish into 2-inch chunks. Mince garlic and grate fresh ginger. Zest and juice the limes.
02 -
Heat 1 tablespoon oil in a large skillet over medium heat. Add curry paste, garlic, and ginger, cooking for 1-2 minutes until fragrant.
03 -
Add fish pieces to the pan, cooking gently for 3-4 minutes until the exterior begins to flake but remains tender.
04 -
Stir in coconut milk, lime juice, lime zest, salt, pepper, and fish sauce (if using). Bring to a gentle simmer and cook for 10-15 minutes until slightly thickened.
05 -
Meanwhile, rinse jasmine rice until water runs clear. Combine with water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender.
06 -
Fluff rice with a fork. Serve curry over a bed of jasmine rice, garnished with fresh cilantro leaves and additional lime zest if desired.
# Notes:
01 -
For a vegan version, replace fish with firm tofu cut into cubes and omit fish sauce.
02 -
Avoid overcooking the fish to ensure it remains tender and flaky.