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Coconut Lime Fish Curry with Jasmine Rice

Coconut Lime Fish Curry with Jasmine Rice: A Tropical Delight

This Coconut Lime Fish Curry with Jasmine Rice is a quick and flavorful dish that transports your taste buds to Southeast Asia.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound White Fish Fillets Use cod or tilapia for a tender texture
  • 1 can Coconut Milk Consider lite coconut milk for fewer calories
  • 2 tablespoons Red Curry Paste Adjust to your spice preference
  • 1 tablespoon Fish Sauce Optional; omit for a vegan version
  • 2 large Limes Juice and zest brighten the dish
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated
  • 1 teaspoon Salt Essential seasoning
  • 1 teaspoon Pepper Essential seasoning
  • 1/4 cup Fresh Cilantro Leaves For garnish; optional
For the Rice
  • 1 cup Jasmine Rice Rinse before cooking
  • 2 cups Water Necessary for cooking rice

Equipment

  • Large pan or skillet
  • Pot for rice

Method
 

Step-by-Step Instructions
  1. Prep the Ingredients: Cut white fish fillets into 1-inch chunks, mince garlic, and grate ginger. Zest and juice limes.
  2. Cook the Curry Base: Heat oil over medium heat, add red curry paste, garlic, and ginger. Stir for 2 minutes and add fish, cooking for 3-4 minutes.
  3. Simmer in Coconut Milk: Pour in coconut milk, lime juice, and zest. Add fish sauce if using. Stir and bring to a simmer for 10-15 minutes.
  4. Prepare the Jasmine Rice: Rinse rice, combine with water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes.
  5. Serve the Dish: Fluff rice, portion it onto plates, ladle curry over rice, garnish with cilantro and lime zest.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store curry and rice separately in airtight containers. Curry lasts up to 3 days in the fridge, rice can be kept for 1 month in the freezer.

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