Coconut Lime Fish Curry with Jasmine Rice is a tropical escape for your taste buds, blending the sweetness of coconut milk with zesty lime and tender fish. Picture this: a steaming bowl of curry, its fragrant aroma wafting through your kitchen, making you forget all about that leftover takeout lurking in the fridge. tropical chicken salad.
Jump to:
- Ingredients for Coconut Lime Fish Curry with Jasmine Rice
- How to Make Coconut Lime Fish Curry with Jasmine Rice
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- FAQs
- What type of fish is best for Coconut Lime Fish Curry with Jasmine Rice?
- Can I substitute jasmine rice in this recipe?
- How do I store leftovers of Coconut Lime Fish Curry?
- Is this Coconut Lime Fish Curry suitable for meal prep?
- Conclusion for Coconut Lime Fish Curry with Jasmine Rice
- 📖 Recipe Card
Now, let me set the scene. It was a lazy Sunday afternoon, and I had just come back from a weekend getaway. The sun was shining, and all I could think about was creating something delicious yet easy to whip up. That’s when this delightful Coconut Lime Fish Curry stole the show! It’s perfect for family dinners or impressing friends at a casual get-together. Trust me; your taste buds are in for an amazing flavor explosion!
Why You'll Love This Recipe
- This Coconut Lime Fish Curry is not only quick to prepare but bursts with vibrant flavors.
- You can customize it with any fish you prefer, making it versatile for any occasion.
- The dish’s beautiful colors will make it a centerpiece on your dinner table.
- Plus, it pairs perfectly with fluffy jasmine rice for a complete meal experience!
Ingredients for Coconut Lime Fish Curry with Jasmine Rice
Here’s what you’ll need to make this delicious dish:
- White Fish Fillets: Use firm white fish like cod or tilapia for best results—fresh or frozen works well.
- Coconut Milk: Full-fat coconut milk gives the curry its creamy texture and rich flavor.
- Fresh Lime Juice: Freshly squeezed lime juice adds a zesty kick that brightens up the entire dish.
- Curry Powder: Choose your favorite curry powder to add depth and warmth to the curry.
- Garlic Cloves: Fresh garlic enhances the flavor profile beautifully; crush them for maximum impact.
- Ginger Root: Grated ginger adds a lovely warmth and complexity that complements the coconut.
- Vegetable Broth: Use low-sodium vegetable broth as the base to control saltiness while enhancing flavor.
- Jasmine Rice: Fluffy jasmine rice serves as the perfect accompaniment to soak up all that delicious curry sauce.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Coconut Lime Fish Curry with Jasmine Rice
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop garlic and ginger finely, zest one lime, and squeeze out that fresh lime juice—trust me; it’s worth it!
Step 2: Cook the Jasmine Rice
In a medium saucepan, combine one cup of jasmine rice with two cups of water. Bring it to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer for about 15-20 minutes until fluffy.
Step 3: Sauté Garlic and Ginger
In a large skillet over medium heat, add a splash of vegetable broth (or oil if you prefer). Toss in your minced garlic and grated ginger. Sauté them until fragrant — about two minutes should do it.
Step 4: Add Coconut Milk and Seasonings
Pour in one can of coconut milk followed by one cup of vegetable broth. Stir in one tablespoon of curry powder along with freshly squeezed lime juice (about two limes). Let everything simmer together for roughly five minutes.
Step 5: Cook the Fish
Gently place your fish fillets into the bubbling coconut mixture. Cover the skillet and cook them for about six to eight minutes or until they flake easily with a fork.
Step 6: Serve It Up!
Once cooked through, serve the curry hot over fluffy jasmine rice. Make sure to drizzle some extra lime juice on top for an added zing!
Enjoy every spoonful while soaking up those tropical vibes! Transfer to plates and drizzle with sauce for the perfect finishing touch.
With this Coconut Lime Fish Curry recipe in your arsenal, you’re bound to impress friends or treat yourself on those cozy nights in! Happy cooking!
You Must Know
- This delightful Coconut Lime Fish Curry with Jasmine Rice is not just a feast for your taste buds; it’s a celebration of flavors!
- The colors and aromas will have your guests asking for seconds.
- This dish is perfect for both a casual dinner or a fancy gathering!
Perfecting the Cooking Process
Start by marinating the fish in coconut milk and lime juice while you prepare the jasmine rice. Sear the fish in a hot pan, then simmer it in the curry sauce to lock in all those tropical flavors.
Add Your Touch
Feel free to customize this recipe by swapping out the fish for shrimp or chicken. Add some chopped veggies like bell peppers or snap peas for extra crunch, or spice things up with fresh chili! For more inspiration, check out this Shrimp Scampi Recipe recipe.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm on the stove over medium heat until heated through, adding a splash of coconut milk if needed.
Chef's Helpful Tips
- For perfectly flaky fish, ensure your pan is hot before adding it to avoid sticking.
- Cut your vegetables uniformly for even cooking.
- Don’t rush the simmering process; let those flavors meld beautifully!
Sometimes I remember making this Coconut Lime Fish Curry during a rainy Sunday afternoon, and my friends couldn’t stop raving about it! Their smiles were priceless as they dug into bowls of this tropical goodness.
For more inspiration, check out this Teriyaki Salmon Sushi Bowl recipe.
FAQs
What type of fish is best for Coconut Lime Fish Curry with Jasmine Rice?
For the best results in your Coconut Lime Fish Curry, opt for firm white fish such as cod, halibut, or tilapia. These varieties hold their shape during cooking and absorb flavors beautifully. If you prefer a more sustainable option, consider using local fish that fits well within your region. flavor-packed vegetarian option The key is to choose a fish that can complement the creamy coconut and zesty lime flavors while providing a delightful texture.
Can I substitute jasmine rice in this recipe?
Absolutely! While jasmine rice pairs well with Coconut Lime Fish Curry due to its fragrant aroma, you can easily substitute it with basmati rice or brown rice. Each option brings its unique taste and texture. Basmati offers a nutty flavor, while brown rice adds a chewier bite and increased fiber content. Remember that cooking times may vary, so adjust accordingly for the best results.
How do I store leftovers of Coconut Lime Fish Curry?
To store leftovers of your Coconut Lime Fish Curry effectively, let the dish cool to room temperature before transferring it into an airtight container. This dish can last in the refrigerator for up to three days. When reheating, do so on low heat to prevent overcooking the fish. You may need to add a splash of coconut milk or broth to restore some moisture when reheating.
Is this Coconut Lime Fish Curry suitable for meal prep?
Yes! Coconut Lime Fish Curry is an excellent option for meal prep. The flavors meld beautifully as it sits, making it taste even better after a day in the fridge. Prepare large batches and portion them out into containers with cooked jasmine rice. This makes for quick lunches or dinners throughout the week while ensuring you enjoy a delicious and nutritious meal.
Conclusion for Coconut Lime Fish Curry with Jasmine Rice
Coconut Lime Fish Curry with Jasmine Rice is a vibrant and flavorful dish that combines tender fish in creamy coconut sauce with zesty lime notes. Utilizing firm white fish ensures optimal texture and flavor absorption, while jasmine rice serves as the perfect accompaniment. summer-inspired pasta salad This recipe is versatile enough for meal prep or quick dinners, making it a wonderful addition to any culinary repertoire. Enjoy this delightful dish that not only satisfies your taste buds but also leaves you feeling nourished and satisfied!
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📖 Recipe Card
Print
Coconut Lime Fish Curry with Jasmine Rice
- Total Time: 40 minutes
- Yield: Serves 4
Description
Coconut Lime Fish Curry with Jasmine Rice is a vibrant and flavorful dish that transports your taste buds to a tropical paradise. This quick and easy recipe features tender white fish simmered in a creamy coconut milk sauce, brightened with fresh lime juice and aromatic spices. Served over fluffy jasmine rice, this meal is perfect for family gatherings or impressing guests on a casual evening. Dive into this culinary delight that beautifully balances sweet, zesty, and savory flavors in every bite.
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp curry powder
- 3 garlic cloves, minced
- 1 tbsp ginger root, grated
- 1 cup low-sodium vegetable broth
- 1 cup jasmine rice
Instructions
- Gather and prepare your ingredients: chop garlic and ginger finely, zest one lime, and squeeze out the fresh lime juice.
- Cook the jasmine rice: In a medium saucepan, combine jasmine rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until fluffy.
- Sauté garlic and ginger: In a large skillet over medium heat, add a splash of vegetable broth. Sauté minced garlic and grated ginger for about two minutes until fragrant.
- Add coconut milk and seasonings: Stir in coconut milk and vegetable broth followed by curry powder and lime juice; let simmer for five minutes.
- Cook the fish: Add fish fillets to the skillet, cover, and cook for 6-8 minutes or until fish flakes easily with a fork.
- Serve hot over jasmine rice with extra lime juice drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 405
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
