Description
A vibrant, creamy coconut fish curry infused with lime, red curry paste, and fresh herbs, served over fluffy jasmine rice. This quick, comforting dish brings bold flavor and freshness to your dinner table in just 35 minutes.
Ingredients
- For the curry:
- 1 lb white fish fillets (cod or tilapia), cut into 1½-inch chunks
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium carrot, chopped
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup fish stock or water
- 2 tbsp fresh lime juice
- 1 tbsp red curry paste
- 1 tsp fresh ginger, grated
- 1/4 cup fresh cilantro, finely chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- For serving:
- 1 cup uncooked jasmine rice
- 2 cups water
- 1/4 tsp salt
Instructions
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, water, and 1/4 tsp salt. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes. Let rest covered for 5 minutes.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Add bell pepper and carrot. Cook for 4–5 minutes until slightly tender.
- Stir in red curry paste and coat vegetables evenly.
- Pour in coconut milk and fish stock. Stir and bring to a gentle simmer.
- Add fish, salt, and pepper. Simmer for 6–8 minutes, or until fish flakes easily and is cooked through.
- Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
- Serve curry hot over jasmine rice.
Notes
- Use cod, tilapia, haddock, or pollock for best results.
- Adjust spice level by using more or less red curry paste.
- Add zucchini, snap peas, or spinach for extra vegetables.
- Use water or vegetable stock instead of fish stock if needed.
- Store rice separately to maintain best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of curry with rice
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 55mg
