Coconut Lime Fish Curry with Jasmine Rice

🥥🍋 Coconut Lime Fish Curry with Jasmine Rice

Ingredients (4 servings):

For the curry:

• 1 ½ lbs (700 g) firm white fish (cod, halibut, tilapia, or snapper), cut into chunks
• 2 tablespoons coconut oil (or vegetable oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (or yellow/green, to your taste)
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 cup (240 ml) chicken or vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Zest and juice of 2 limes
• 1 red chili (optional, for heat), sliced
• Salt & pepper, to taste
• Fresh cilantro or basil, for garnish

For the jasmine rice:

• 1 ½ cups jasmine rice
• 2 ¼ cups water
• Pinch of salt

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Instructions:

1. Cook the rice:

• Rinse jasmine rice under cold water until the water runs clear.
• In a pot, bring water and a pinch of salt to a boil.
• Stir in rice, cover, reduce heat to low, and simmer for 15 minutes.
• Remove from heat, keep covered for 5 minutes, then fluff with a fork.

2. Make the curry base:

• Heat coconut oil in a large skillet or wok over medium heat.
• Sauté onion until softened (3–4 minutes).
• Add garlic, ginger, and curry paste, stirring until fragrant (1–2 minutes).

3. Build the sauce:

• Pour in coconut milk and broth, stir to combine.
• Add turmeric, cumin, and lime zest. Bring to a gentle simmer.

4. Cook the fish:

• Add the fish chunks to the curry sauce. Simmer on low heat for 8–10 minutes until fish is opaque and flakes easily.
• Stir in lime juice and taste for seasoning. Adjust salt, pepper, or spice.

5. Serve:

• Spoon jasmine rice into bowls.
• Top with coconut lime curry and fish.
• Garnish with fresh cilantro or basil, and sliced chili for heat.

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✨ Optional Add-ins:

• Add vegetables like bell peppers, zucchini, spinach, or green beans.
• Swap fish with shrimp or chicken if you like.