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
Scale
- 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