Description
A vibrant and aromatic dish combining creamy coconut milk, zesty lime, and red curry paste with tender white fish, served over fluffy jasmine rice.
Ingredients
Scale
- 1 lb (450g) white fish fillets (cod or tilapia), cut into chunks
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- Juice and zest of 2 limes
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- 1 cup jasmine rice
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Rinse jasmine rice under cold water until clear. Combine with 1½ cups water and salt in a saucepan. Bring to boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Add garlic and ginger, cook for 1-2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk, lime juice and zest, and fish sauce (if using). Season with salt and pepper. Simmer for 5 minutes.
- Add fish chunks to the curry, cover, and cook for 5-7 minutes until fish is opaque and flakes easily.
- Serve curry over jasmine rice, garnish with cilantro, and serve with lime wedges.
Notes
- Adjust the spice level by varying the amount of red curry paste.
- Use any firm white fish that holds up well to simmering.
- For extra depth, add a splash of soy sauce or a pinch of sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg