Coconut Lime Fish Curry with Jasmine Rice Recipe
A vibrant and fragrant Coconut Lime Fish Jasmine Rice dish featuring tender white fish chunks simmered in a creamy coconut milk and red curry sauce, served over fluffy jasmine rice with fresh cilantro and lime wedges for a zesty finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Curry
- 450g white fish fillets (such as cod or tilapia), cut into chunks
- 400ml 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
Rice
- 1 cup jasmine rice
- 375ml water
- Pinch of salt
Garnish
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the rice: Wash jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch.
- Cook the rice: Combine jasmine rice with 375ml water and a pinch of salt in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff gently with a fork before serving.
- Sauté aromatics: Heat coconut oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent and soft.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for 1 to 2 minutes until fragrant but not browned.
- Incorporate curry paste: Add red curry paste to the skillet and cook for 1 minute, stirring thoroughly to blend with the aromatics.
- Add liquids and season: Pour in coconut milk, lime juice, lime zest, and fish sauce if using. Season with salt and pepper to taste. Simmer gently for 5 minutes to let the flavors meld.
- Cook the fish: Add fish chunks into the coconut curry sauce. Cover the skillet and cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve: Divide the cooked jasmine rice among serving bowls. Spoon the coconut lime fish curry over the rice. Garnish with fresh cilantro leaves and serve with lime wedges on the side for added zest.
Notes
- Ensure the fish chunks are of uniform size for even cooking.
- Use firm white fish like cod, tilapia, or snapper for best results.
- Adjust the amount of red curry paste to control the spice level.
- Fish sauce is optional but adds deep umami flavor; substitute with soy sauce for a different twist.
- For a gluten-free version, verify that the curry paste and fish sauce are gluten-free.
- Gently fluff rice with a fork to keep grains separate and fluffy.
- Leftover curry can be refrigerated for up to 2 days but is best when fresh.
