Jasmine Rice With Coconut Lime Fish Curry

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Jasmine Rice With Coconut Lime Fish Curry

Why You’ll Love This Recipe

This Jasmine Rice with Coconut Lime Fish Curry brings comfort and tropical freshness together in one bowl. The creamy coconut milk, tangy lime juice, and tender fish create a flavorful, soul-warming curry that reminds many of family dinners or special meals enjoyed on vacation. Paired with fluffy jasmine rice, it’s both nourishing and refreshing — perfect for weeknight dinners or entertaining guests.

Ingredients

For the Rice:
1 cup jasmine rice
2 cups water
Pinch of salt

For the Coconut Lime Fish Curry:
1 tbsp oil
1 onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
Juice of 1 lime
Zest of 1 lime
1 tsp brown sugar
12 oz white fish fillets (like cod or tilapia), cut into chunks
Salt and pepper, to taste
Fresh cilantro and lime wedges, for garnish

Directions

  1. Cook the Jasmine Rice: Rinse rice under cold water until the water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.
  2. Start the Curry Base: In a large skillet, heat oil over medium heat. Add onion and sauté for 3–4 minutes until soft.
  3. Add Flavor Layers: Stir in garlic and ginger and cook for 1 minute. Add curry paste and stir until fragrant.
  4. Add Liquids: Pour in coconut milk, fish sauce, soy sauce, lime juice, lime zest, and brown sugar. Stir well and bring to a simmer.
  5. Simmer and Add Fish: Add the fish pieces and gently simmer for 6–8 minutes until the fish is opaque and flakes easily. Season with salt and pepper to taste.
  6. Serve: Fluff the rice and spoon it into bowls. Top with the coconut lime fish curry. Garnish with fresh cilantro and lime wedges.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

  • Spicy Kick: Add sliced chili or extra curry paste for more heat.
  • Vegetarian: Swap fish with tofu or chickpeas for a plant-based version.
  • Greens Boost: Add spinach or kale during the last few minutes of cooking.
  • Rice Options: Serve over cauliflower rice or brown rice for a different twist.

Storage and Reheating

Store leftover curry and rice separately in airtight containers in the fridge for up to 3 days. Reheat curry gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if it thickens too much. Microwave the rice with a damp paper towel to keep it fluffy.

Jasmine Rice With Coconut Lime Fish Curry
Jasmine Rice With Coconut Lime Fish Curry

FAQs

Can I use frozen fish?
Yes, just thaw it completely before cooking and pat it dry to avoid excess liquid.

Is this dish gluten-free?
Yes, if you use gluten-free soy sauce.

Can I make this ahead of time?
Yes, the curry tastes even better the next day as the flavors develop.

Conclusion

This Jasmine Rice with Coconut Lime Fish Curry is a delightful blend of creamy, zesty, and savory elements that feels both comforting and exotic. It’s quick to prepare, deeply satisfying, and customizable to your taste. Bring the tropical warmth to your kitchen and savor every spoonful.

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