🥥 Coconut Lime Fish Curry with Jasmine Rice
Ingredients
For the curry:
1 lb (450 g) firm white fish fillets (such as cod, halibut, or tilapia), cut into chunks
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1–2 tbsp red curry paste (adjust to spice level)
1 can (14 oz / 400 ml) coconut milk
1/2 cup fish or chicken broth
Juice and zest of 1 lime
1 tbsp brown sugar (optional, balances flavor)
1 tbsp fish sauce (or soy sauce)
1 red bell pepper, thinly sliced
1 small zucchini, sliced or diced (optional)
Salt and pepper to taste
Fresh cilantro or basil for garnish
For serving:
2 cups cooked jasmine rice
Extra lime wedges
Instructions
Cook the rice:
Prepare jasmine rice according to package instructions. Keep warm.
Sauté aromatics:
In a large skillet or wok, heat oil over medium heat. Add onion and cook until soft, about 3–4 minutes.
Stir in garlic and ginger; cook until fragrant, about 30 seconds.
Add curry paste:
Stir in red curry paste and cook for 1 minute to release flavor.
Make the sauce:
Pour in coconut milk and broth. Stir well, scraping up any bits from the bottom.
Add lime juice, lime zest, fish sauce, and brown sugar. Bring to a gentle simmer.
Add veggies:
Add bell pepper and zucchini. Simmer for about 3–5 minutes until slightly tender.
Cook the fish:
Gently add fish pieces to the curry. Simmer uncovered for 5–8 minutes, or until fish flakes easily with a fork.
Taste and adjust seasoning with salt, pepper, or extra lime juice.
Serve:
Spoon jasmine rice into bowls, ladle curry over top, and garnish with fresh cilantro or basil.
Serve with lime wedges for an extra burst of freshness. 🍋
🌶️ Tips
Add a handful of spinach or kale at the end for extra greens.
Substitute fish with shrimp or scallops for variety.
For a creamier texture, stir in 1–2 tbsp coconut cream at the end.