Description
A bright and comforting tropical coconut lime fish curry made with tender white fish simmered in creamy coconut milk, zesty lime, and red curry paste, served over fragrant jasmine rice for a fresh and satisfying meal.
Ingredients
- 1 ½ cups jasmine rice
- 3 cups water
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup fish or vegetable broth
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 ½ pounds white fish fillets (such as cod, halibut, or tilapia), cut into large chunks
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 large lime
- 1 teaspoon lime zest
- Salt to taste
- ¼ cup fresh cilantro, chopped
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and water, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Heat vegetable oil in a large skillet or saucepan over medium heat. Sauté chopped onion for 3–4 minutes until softened.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in red curry paste and cook for 1–2 minutes.
- Pour in coconut milk and broth, stirring to combine. Bring to a gentle simmer.
- Add sliced red bell pepper and snap peas or green beans. Cook for about 5 minutes until slightly tender.
- Gently add fish chunks to the simmering sauce. Cook for 6–8 minutes until the fish flakes easily with a fork.
- Stir in fish sauce, brown sugar, lime juice, and lime zest. Adjust seasoning with salt if needed.
- Serve the curry over jasmine rice and garnish with freshly chopped cilantro.
Notes
- Adjust spice level by increasing or decreasing the red curry paste.
- Swap white fish for shrimp or salmon if desired.
- Add extra vegetables such as zucchini, spinach, or carrots for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of broth or water if needed.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
