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Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry with Jasmine Rice: An Incredible 7-Step Recipe

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Indulge in a tropical escape with this Easy Coconut Lime Fish Curry, perfectly paired with fluffy jasmine rice. This dish combines tender white fish simmered in a creamy coconut milk sauce infused with fresh ginger and zesty lime. In just seven simple steps, you can create a flavorful meal that’s not only quick but also healthy and satisfying. Ideal for busy weeknights or impressing guests, this curry is versatile enough to adapt to your personal taste. Enjoy the vibrant flavors and aromatic essence of this delightful dish that will transport your taste buds straight to the tropics.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or halibut)
  • 1 can (400 ml) coconut milk
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon red curry paste (to taste)
  • Juice and zest of 1 lime
  • Fresh cilantro for garnish
  • Salt and pepper to taste
  • 1 ½ cups jasmine rice
  • 3 cups water

Instructions

  1. Rinse jasmine rice under cold water until clear.
  2. In a pot, combine rinsed rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
  3. In a large skillet, heat olive oil over medium heat. Add minced ginger and garlic; sauté until fragrant (about 1-2 minutes).
  4. Stir in red curry paste and cook for an additional minute.
  5. Gradually whisk in coconut milk along with lime juice and zest; simmer gently for about 3-5 minutes.
  6. Gently place fish fillets into the sauce; cook each side for about 4-5 minutes until opaque and flaky.
  7. Season to taste with salt and pepper. Fluff the jasmine rice with a fork before serving alongside the curry topped with fresh cilantro.

Nutrition

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