Description
A delicious and fragrant coconut lime fish curry served over jasmine rice.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia), cut into chunks
- 1 cup jasmine rice
- 1 can (13 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Start by rinsing your jasmine rice until the water runs clear. Cook it according to package instructions, letting the grains turn soft and fragrant. I always like to fluff it gently with a fork and keep it warm while the curry comes together.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until it softens and turns slightly golden. This step builds the foundation of flavor, so take your time here.
- Stir in the garlic and ginger. The aroma at this point is unmistakable—warm, sharp, and comforting all at once. Sprinkle in the curry powder, turmeric, paprika, and red pepper flakes. Let the spices bloom for about a minute.
- Pour in the coconut milk and vegetable broth, stirring until everything is smooth and combined. Bring the mixture to a gentle simmer, then add the bell pepper and snap peas. Let them cook until just tender but still vibrant.
- Now add the fish pieces carefully into the sauce. Simmer gently for about 6–8 minutes, or until the fish is cooked through and flakes easily. Be careful not to over-stir so the fish holds its shape.
- Finish with lime juice and zest, stirring gently. Taste and adjust with salt and pepper.
- To serve, spoon the coconut lime fish curry over a bed of jasmine rice and sprinkle with fresh cilantro. The steam rising from the bowl carries the scent of citrus and spice—simple, yet unforgettable.
Notes
- This dish pairs beautifully with steamed rice or naan.
- Adjust the level of spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg