Description
This Easy Coconut Lime Fish Curry with Jasmine Rice is a vibrant and flavorful dish that transforms simple ingredients into a culinary delight. Featuring tender white fish simmered in creamy coconut milk and zesty lime, this recipe is quick to prepare and perfect for a family dinner. The beautiful colors and refreshing flavors make it an eye-catching centerpiece on any table. Customize it with your favorite vegetables for an extra touch. Perfect for those seeking a healthy, delicious meal that’s both comforting and exotic.
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon oil
- 1 diced bell pepper
- 1 cup chopped broccoli florets
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons lime juice
- 2 teaspoons curry powder
- white fish fillets (like cod or tilapia)
- fresh cilantro, chopped
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 2 cups of water.
- Bring the rice to a boil over medium heat, then reduce to low and cover tightly.
- Let the rice simmer for about 15 minutes until tender and fluffy.
- While the rice cooks, heat 1 tablespoon of oil in a large skillet over medium heat.
- Add 1 diced bell pepper and 1 cup of chopped broccoli florets to the skillet.
- Sauté the vegetables for about 5 minutes until they start to soften but still have crunch.
- Pour in one can (13.5 ounces) of coconut milk into the vegetable medley.
- Add juice from one fresh lime (about 3 tablespoons) to the skillet.
- Sprinkle in 2 teaspoons of curry powder and stir well to combine.
- Carefully place your white fish fillets into the simmering coconut mixture without crowding them.
- Allow the fish to cook for about 8-10 minutes.
Notes
Storage: Allow the curry and rice to cool completely before transferring them to airtight containers. Store in the refrigerator for up to 3 days. For longer storage, consider freezing the curry in freezer-safe containers for up to 3 months.
Reheating: To reheat, thaw any frozen curry in the refrigerator overnight. Gently reheat the curry on the stovetop over low heat, adding a splash of water or coconut milk to maintain the desired consistency. Reheat jasmine rice in the microwave with a splash of water to prevent it from drying out.
Serving: Serve the curry over a bed of jasmine rice and garnish with freshly chopped cilantro. For an extra touch, add lime wedges for squeezing over the dish just before eating.
Chef’s tip: For added depth of flavor, consider marinating the fish fillets in lime juice and curry powder for 15-30 minutes before cooking. This enhances the taste and allows the spices to penetrate the fish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 0
- Protein: 25g
- Cholesterol: 0