Description
A tropical-inspired fish curry made with coconut milk, lime, and aromatic spices served over jasmine rice.
Ingredients
Scale
- 1 lb fish fillets (such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- 2 cups jasmine rice
- Water for cooking rice
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice with 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
- Sauté the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Combine the coconut milk, lime juice, curry powder, and fish sauce in the skillet, stirring to combine. Bring the mixture to a gentle simmer.
- Cook the fish fillets in the coconut curry sauce, seasoned with salt and pepper, for 5-7 minutes, or until cooked through.
- Serve the fish curry over the cooked jasmine rice, garnishing with fresh cilantro. Enjoy!
Notes
This dish tastes even better as leftovers! Reheat gently to enjoy the developed flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg