Description
This coconut lime fish curry with jasmine rice is a quick, tropical-inspired dish full of vibrant flavor. Tender chunks of white fish simmer in a creamy coconut curry, finished with bright lime juice and served over fragrant jasmine rice for a comforting, nourishing meal.
Ingredients
-
- 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2–3 tbsp red or yellow curry paste (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
- Juice of 1 lime
- Salt and pepper to taste
- Optional: 1 red chili (sliced), 1 cup bell peppers or spinach
- Fresh cilantro or Thai basil for garnish
For the jasmine rice:
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/4 tsp salt
Instructions
- Cook the rice: Rinse jasmine rice under cold water until clear. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Make the curry: In a large skillet, heat oil over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
- Stir in curry paste and cook for 1–2 minutes.
- Add coconut milk and bring to a gentle simmer. Stir in fish sauce and a splash of water if needed to thin.
- Gently place fish chunks in the sauce. Simmer uncovered for 6–8 minutes until fish is opaque and flaky.
- Stir in lime juice. Taste and adjust seasoning as needed.
- Serve hot over jasmine rice, garnished with fresh herbs and optional chilies.
Notes
- Use firm white fish that holds together well in sauce (e.g., cod, halibut).
- For extra veggies, add bell peppers, spinach, or cherry tomatoes.
- To make it spicier, add more curry paste or sliced chili.
- This curry is naturally dairy-free and gluten-free (use gluten-free soy sauce if needed).
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 630mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 55mg
