Coconut Lime Fish Curry with Jasmine Rice

This Coconut Lime Fish Curry with Jasmine Rice is a vibrant, flavorful dish that combines creamy coconut milk, zesty lime, and tender fish in a fragrant curry sauce. Served over fluffy jasmine rice, it’s a perfect balance of sweet, tangy, and spicy flavors. Here’s how to make it:

Coconut Lime Fish Curry with Jasmine Rice Recipe

Ingredients:

For the Curry:

• 1 lb white fish fillets (such as cod, tilapia, or halibut), cut into bite-sized pieces
• 1 tablespoon coconut oil (or vegetable oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1-2 red or green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup fish or vegetable broth
• Zest and juice of 1 lime
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 teaspoon sugar (optional, to balance flavors)
• Salt and pepper to taste
• Fresh cilantro and lime wedges, for garnish

For the Jasmine Rice:

• 1 cup jasmine rice
• 2 cups water
• Pinch of salt

Instructions:

1. Cook the jasmine rice:
   • Rinse the jasmine rice under cold water until the water runs clear.
   • In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the curry:
   • Heat the coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
   • Add the garlic, ginger, and chilies, and cook for another minute until fragrant.
   • Stir in the turmeric, coriander, and cumin, and cook for 30 seconds to toast the spices.
3. Add the liquids:
   • Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
   • Add the lime zest, lime juice, fish sauce, and sugar (if using). Season with salt and pepper to taste.
4. Cook the fish:
   • Gently add the fish pieces to the curry sauce. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
5. Serve:
   • Spoon the curry over the cooked jasmine rice. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Tips:

• Add vegetables: Toss in spinach, bell peppers, or green beans for extra nutrition and texture.
• Make it spicy: Add more chilies or a pinch of chili flakes for extra heat.
• Use shrimp or tofu: Swap the fish for shrimp or tofu for a different twist.

Enjoy this Coconut Lime Fish Curry with Jasmine Rice—it’s a tropical, comforting dish that’s sure to impress! Let me know if you’d like more curry recipes. 😊