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Coconut Lime Fish Curry with Jasmine Rice

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A vibrant and flavorful Coconut Lime Fish Curry served with fluffy Jasmine Rice, perfect for any time of the year.

Ingredients

Scale
  • 1 lb white fish fillets (cod or tilapia)
  • 1 can (14 oz) coconut milk
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 1 cup jasmine rice
  • 1 tbsp oil (for cooking)
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 1 inch ginger (minced)
  • 1 tsp curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Start by rinsing your jasmine rice under cold water until the water runs clear. In a saucepan, combine 1 cup of rinsed jasmine rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to low. Let it simmer for about 15 minutes.
  2. In a large skillet or saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until soft and translucent.
  3. Toss in the minced garlic and ginger, and sauté for an additional minute until fragrant.
  4. Sprinkle in the curry powder and stir for about 30 seconds to toast the spices.
  5. Pour in the coconut milk and stir to combine.
  6. Gently nestle the fish fillets into the sauce, add lime juice and zest, and season with salt and pepper. Let simmer for 8-10 minutes until the fish is cooked through.
  7. Once cooked, taste the curry and adjust seasoning if needed. Garnish with chopped fresh cilantro before serving.

Notes

Serve over jasmine rice with extra lime juice and cilantro. Add papadums or naan for scooping up the curry.

Nutrition

Keywords: fish curry, coconut milk, lime, jasmine rice, Thai recipes

Find it online: https://flavorsbyclara.com/weeknight-coconut-lime-fish-curry-jasmine-rice/