Sure! Here’s a recipe for Coconut Lime Fish Curry with Jasmine Rice:
Ingredients:
For the Curry:
- 1 lb (450g) white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup fish or vegetable broth
- 1 tbsp red curry paste (or more for extra spice)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Zest and juice of 1 lime
- 1 tbsp fish sauce (optional, for extra umami)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
For the Jasmine Rice:
- 1 cup jasmine rice
- 1 1/2 cups water
- Pinch of salt
Instructions:
For the Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium pot, combine the rice, water, and a pinch of salt.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
For the Curry:
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the red curry paste, turmeric, cumin, and coriander. Cook for 1 minute to toast the spices.
- Pour in the coconut milk and fish broth, stirring to combine. Bring the mixture to a simmer.
- Add the fish pieces to the skillet and cook for about 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork.
- Stir in the lime zest and juice, and fish sauce (if using). Taste and adjust with salt and pepper as needed.
- Remove from heat and garnish with fresh cilantro if desired.
To Serve:
- Spoon the jasmine rice onto plates and top with the coconut lime fish curry. Serve immediately, and enjoy!
This dish is light yet flavorful, with a perfect balance of creamy coconut, tangy lime, and aromatic spices. The jasmine rice complements the curry perfectly!
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