Coconut Lime Fish Curry with Jasmine Rice

 

 

 

 

 

 

 

Ingredients

For the Curry:

1 lb firm white fish (e.g., cod, tilapia, or halibut), cut into bite-sized pieces
1 tbsp coconut oil or vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp red or green curry paste
1 can (13.5 oz) coconut milk
1 cup fish or vegetable broth
Zest and juice of 1 lime
1 tbsp fish sauce (optional)
1 tsp sugar (optional)
1 red bell pepper, sliced
1 cup snap peas or green beans
Fresh cilantro and lime wedges for garnish
For the Jasmine Rice:

1 cup jasmine rice
2 cups water
Pinch of salt

Instructions

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Prepare the Curry: In a large skillet or pot, heat the coconut oil over medium heat. Add the onion and sauté for 2-3 minutes until softened. Add the garlic, ginger, and curry paste, and cook for another minute until fragrant.
Add Liquids: Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
Season the Curry: Stir in the lime zest, lime juice, fish sauce (if using), and sugar (if using). Taste and adjust seasoning as needed.
Add Veggies and Fish: Add the bell pepper and snap peas (or green beans) to the curry. Simmer for 3-4 minutes until the veggies are tender-crisp. Gently add the fish pieces and cook for 4-5 minutes, or until the fish is opaque and cooked through.
Garnish & Serve: Remove from heat and garnish with fresh cilantro and lime wedges. Serve the curry over the cooked jasmine rice