🐟🥥🌿 Coconut Lime Fish Curry with Jasmine Rice
🧾 Ingredients (Serves 4):
🐟 For the Curry:
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1 lb (450 g) firm white fish, cut into chunks
(e.g., cod, halibut, snapper, haddock, or tilapia) -
1 tbsp oil (coconut or neutral oil)
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1 small onion, thinly sliced
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1–2 tbsp red curry paste (adjust to spice preference)
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1 can (13.5 oz) coconut milk (full-fat for richness)
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1/2 cup vegetable or chicken broth
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Zest and juice of 1 lime
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1 tsp fish sauce (or soy sauce for a fish-free version)
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Salt and pepper, to taste
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Optional: 1 tsp brown sugar or palm sugar for balance
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Optional veggies: handful of baby spinach, snap peas, or bell pepper strips
🍚 For Serving:
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1 ½ cups jasmine rice
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3 cups water
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Pinch of salt
🌿 Garnish:
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Fresh cilantro or Thai basil
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Extra lime wedges
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Sliced red chili (for heat)
🔪 Instructions:
1. Cook the jasmine rice:
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Rinse rice until water runs clear.
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In a pot, combine rice, water, and a pinch of salt.
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Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
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Remove from heat and let steam (covered) for 5–10 minutes. Fluff with fork.
2. Start the curry:
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Heat oil in a deep skillet or saucepan over medium heat.
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Sauté onion for 3–4 minutes until softened.
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Add garlic and ginger; cook for 1 minute until fragrant.
3. Build the flavor:
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Stir in red curry paste and cook for 1 minute to deepen flavor.
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Pour in coconut milk and broth. Stir to combine.
4. Simmer & season:
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Add fish sauce (or soy), lime zest, and juice.
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Bring to a gentle simmer (do not boil), then add fish pieces.
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Simmer uncovered for 8–10 minutes, or until fish is opaque and flakes easily.
5. Add veggies (optional):
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Stir in baby spinach or quick-cooking veggies in the last 2–3 minutes.
6. Taste & adjust:
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Add salt, pepper, or sugar to balance flavors as needed.
🍽️ Serve:
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Spoon jasmine rice into bowls.
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Ladle the coconut lime fish curry over the top.
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Garnish with fresh herbs, lime wedges, and sliced chili if using.
📝 Tips & Variations:
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Fish alternatives: Use shrimp, tofu, or chickpeas for a pescatarian or vegan twist.
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Extra creamy: Stir in a spoon of coconut cream at the end.
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No red curry paste? Use yellow or green curry paste for different profiles.
Would you like a vegan version, a spicy Thai-style variation, or a one-pot rice & curry version of this dish?
