Description
A flavorful and creamy Thai-inspired coconut lime fish curry, made with tender white fish, red curry paste, and fresh lime juice, served over aromatic jasmine rice. A comforting, vibrant dish perfect for weeknights or casual dinners.
Ingredients
For the Fish Curry:
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1 lb (450g) white fish fillets (cod or tilapia), cut into chunks
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1 can (14 oz) coconut milk
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2 tbsp red curry paste
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Juice and zest of 2 limes
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1 tbsp olive oil
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1 onion, chopped
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3 garlic cloves, minced
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1 bell pepper, sliced
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2 cups baby spinach
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Salt and pepper, to taste
For the Jasmine Rice:
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1 cup jasmine rice
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2 cups water
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Pinch of salt
Instructions
Cook the Jasmine Rice:
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Rinse rice under cold water until the water runs clear.
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In a saucepan, combine rice, water, and salt. Bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes.
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Remove from heat, keep covered for 5 minutes.
Make the Fish Curry:
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Heat olive oil in a pot over medium heat.
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Sauté onion for 3–4 minutes until translucent. Add garlic; cook 1 minute.
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Stir in red curry paste and cook 1 minute.
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Pour in coconut milk; mix to combine and bring to a gentle simmer.
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Add fish chunks and bell pepper. Season with salt and pepper. Simmer 5–7 minutes.
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Stir in baby spinach, lime juice, and zest. Cook until spinach wilts.
To Serve:
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Spoon rice into bowls.
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Top with coconut lime fish curry.
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Garnish with lime wedges if desired.
Notes
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Use firm white fish that holds together well while simmering.
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Add a touch of fish sauce or a sprinkle of sugar for extra depth.
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Swap baby spinach with kale or Swiss chard if preferred.
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Make it spicy with chili flakes or Thai bird’s eye chilies.
Nutrition
- Calories: ~430 kcal
- Sugar: 5g
- Sodium: ~550mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g