Coconut Lime Curry (Print Version)
# Ingredients:
→ Aromatics
01 -
2 cloves garlic, finely chopped
02 -
1 tablespoon freshly grated ginger
→ Fish
03 -
1 lb chunks of white fish fillets (like cod or tilapia)
→ Sauce
04 -
14 oz can of creamy coconut milk
05 -
2 tablespoons of red curry paste
06 -
1 tablespoon of fish sauce (optional for extra flavor)
→ Citrus
07 -
Juice and grated zest of 2 limes
→ Seasoning
08 -
Salt and black pepper as needed
→ Garnish
09 -
Chopped cilantro leaves
→ Rice
10 -
1 cup of jasmine rice
11 -
2 cups of water
12 -
Small pinch of salt
# Instructions:
01 -
Chop the fish into bite-sized pieces. Finely mince garlic, grate ginger, and squeeze/zest the limes.
02 -
In a big pan, warm a tablespoon of oil over medium heat. Add ginger, garlic, and curry paste, then sauté for around a minute till it smells amazing.
03 -
Gently place the fish in the pan, cooking for 3-4 minutes until the outside starts to flake but the inside stays soft.
04 -
Pour in the coconut milk and stir in lime juice, zest, salt, pepper, and fish sauce (if you're using it). Let it simmer lightly for about 10 minutes until it thickens a bit.
05 -
Rinse the rice until the water's clear and put it in a pot with the water and a little salt. Bring to a boil, cover, and cook on low for 15-20 minutes until fluffy.
06 -
Fluff up the rice, then serve it topped with curry. Sprinkle some fresh cilantro and maybe a bit of lime zest for extra zing.
# Notes:
01 -
Swap the fish for firm tofu cubes and leave out fish sauce to make this dish vegan.
02 -
Don't overcook the fish if you want it to stay soft and not tough.