Description
This coconut lime fish curry with jasmine rice offers a vibrant, tropical experience with creamy coconut milk, zesty lime, and perfectly seasoned fish – all in just 40 minutes.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, halibut, or mahi-mahi), cut into bite-sized chunks
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 2 medium limes (zested and juiced)
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 red bell pepper, julienned
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons coconut oil
- 1/2 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 Thai chili, minced (optional)
- 1.5 cups jasmine rice
- 2.25 cups water
- 1 teaspoon salt
- 1 tablespoon butter
Instructions
- Rinse jasmine rice until water runs clear. Combine with water, salt, and butter in a saucepan. Bring to a boil, then simmer covered for 18 minutes. Let rest 5 minutes before fluffing.
- Pat fish dry, season with salt and pepper, and cut into 2-inch pieces.
- Heat coconut oil in a skillet over medium-high. Cook onion 3-4 minutes. Add garlic, ginger, and Thai chili; stir for 30 seconds.
- Stir in curry paste and cook for 1 minute. Add coconut milk, fish sauce, brown sugar, and lime zest. Simmer gently.
- Add bell pepper and cook for 2 minutes. Nestle fish into sauce and cook 6-8 minutes without stirring. Remove from heat, stir in lime juice, half the cilantro, and green onions. Adjust seasoning.
Notes
Use full-fat coconut milk and add lime juice at the end for best flavor and texture. Rinse rice well for fluffiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg