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Coconut Lime Fish Curry with Jasmine Rice

Are you ready to embark on a culinary adventure that tantalizes your taste buds and transports you to a tropical paradise? If so, our Coconut Lime Fish Curry with Jasmine Rice is just the ticket! This dish combines creamy coconut milk with zesty lime to create a flavorful and light curry that pairs perfectly with fluffy jasmine rice. Imagine savoring tender fish fillets simmered in a rich sauce, all while being surrounded by the warmth and comfort of your kitchen. Did you know that curry is one of the world’s oldest known dishes? With roots tracing back to ancient India, it's no wonder that this dish has evolved into countless variations across different cultures. Our version is easy to prepare and takes just about 30 minutes, making it perfect for busy weeknights or impressing guests at your next dinner party. If you love the vibrant flavors of this dish, you might also want to check out our Spicy Thai Basil Stir-Fry, which brings a different twist to your dinner table. So grab your apron and get ready to create something special!
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Ingredients
  

  • 1 lb white fish fillets cod or tilapia work well
  • 1 can 14 oz coconut milk
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 1 cup jasmine rice
  • 1 tbsp oil for cooking
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 inch ginger minced
  • 1 tsp curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Prepare the Rice: Rinse the jasmine rice in cold water until it runs clear to remove excess starch. Then, in a pot, combine the rice with 2 cups of water, bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until cooked. Fluff with a fork and set aside.
  • Sauté Aromatics: In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add Curry Base: Sprinkle in the curry powder and stir to coat the onions evenly. Pour in the coconut milk and let it come to a gentle simmer.
  • Cook the Fish: Carefully add the white fish fillets into the skillet, allowing them to cook in the creamy sauce. Cook for about 5-7 minutes or until the fish is opaque and flakes easily with a fork.
  • Finish with Lime: Stir in the lime juice and lime zest, seasoning with salt and pepper to taste.
  • Serve: Ladle the fish curry over the jasmine rice and garnish with fresh cilantro for that fresh pop!
  • What to Serve Coconut Lime Fish Curry With
  • Pair your Coconut Lime Fish Curry with some fresh, crunchy vegetable salad, or serve alongside warm naan bread to soak up that delicious sauce. You could even whip up a refreshing cucumber lime salad for a bright contrast in flavors. And don't forget a chilled beverage—maybe a coconut water or a light white wine to enhance the tropical theme!
  • Top Tips for Perfecting Coconut Lime Fish Curry
  • Fresh Ingredients: Use the freshest fish available for the best flavor; frozen fillets work fine too, just ensure they’re fully thawed.
  • Balancing Flavors: Taste and adjust the lime juice and salt towards the end of cooking to achieve your desired flavor profile.
  • Vegetable Additions: Feel free to include veggies like bell peppers or snap peas in your curry to add more nutrients and texture.
  • Storing and Reheating Tips
  • If you have leftovers (which is unlikely because it’s so delicious!), allow the curry to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days. For optimal reheating, warm it gently in a saucepan over low heat. You can also freeze the curry for up to two months; just be sure to defrost it in the refrigerator overnight before reheating.
  • So what are you waiting for? Grab those ingredients and get ready to enjoy a blissful tropical escape with this Coconut Lime Fish Curry with Jasmine Rice! Happy cooking!