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Coconut Lime Fish Curry

A quick and flavorful Coconut Lime Fish Curry that combines the zest of lime and creamy coconut milk for a tropical escape in every bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Coconut Lime Fish Curry
  • 1 lb white fish fillets (like cod or tilapia), diced into chunks
  • 1 can coconut milk (14 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)
  • 2 limes (juice and zest)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Salt and pepper to taste
  • 1 cup jasmine rice
  • 2 cups water
  • Fresh cilantro leaves for garnish

Method
 

Cooking the Rice
  1. Rinse 1 cup of jasmine rice under cold water until it runs clear.
  2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes. Turn off the heat and allow it to sit, covered, for an additional 5 minutes for fluffy rice.
Making the Curry
  1. Heat 2 tablespoons of oil in a large pan over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté until fragrant.
  2. Stir in 2 tablespoons of red curry paste and let it cook for 1-2 minutes.
  3. Pour in 1 can of coconut milk and 1 tablespoon of optional fish sauce, stirring until a creamy base forms.
  4. Add the juice and zest of 2 limes. Season with salt and pepper to taste.
  5. Gently add the white fish fillets to the simmering curry and poach until opaque and tender, about 5-7 minutes.
Serving
  1. Serve the curry hot over a bed of jasmine rice, garnished with fresh cilantro leaves.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently on the stove.