Coconut Lime Fish Curry (Print Version)
# Ingredients:
→ Fish
01 -
1 lb white fish fillets (cod, tilapia), cut into chunks
→ Coconut Milk
02 -
1 can coconut milk (14 oz)
→ Curry Paste
03 -
2 tablespoons red curry paste
04 -
1 tablespoon fish sauce (optional)
→ Lime
05 -
2 limes, juice and zest
→ Garlic
06 -
2 cloves garlic, minced
→ Ginger
07 -
1 tablespoon grated fresh ginger
→ Seasoning
08 -
Salt and pepper to taste
→ Cilantro
09 -
Fresh cilantro leaves, for garnish
→ Rice
10 -
1 cup jasmine rice
11 -
2 cups water
# Instructions:
01 -
Cut fish into chunks; mince garlic and grate ginger.
02 -
Heat oil in a pan. Add curry paste, garlic, and ginger, cooking briefly. Add fish, cooking gently until lightly flaked.
03 -
Stir in coconut milk, lime juice, zest, salt, pepper, and optional fish sauce. Simmer until slightly thickened, about 10-15 minutes.
04 -
Rinse rice, then boil with water and a pinch of salt. Reduce heat, cover, and simmer 15-20 minutes until tender.
05 -
Fluff rice with a fork. Serve curry over rice, garnished with fresh cilantro and additional lime zest if desired.