Coconut Lime Fish Curry with Jasmine Rice

This vibrant and flavorful Coconut Lime Fish Curry is a perfect dish for a quick weeknight dinner that feels like a vacation in a bowl. The creamy coconut milk, zesty lime, and tender fish blend perfectly together, while the fluffy jasmine rice completes the meal. It’s light yet comforting, easy to make, and packed with tropical flavors!

Ingredients:

For the Curry:
- 1 lb white fish fillets (cod or tilapia), cut into chunks
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup fish stock or water
- Zest and juice of 1 lime
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon ground turmeric (optional, for color and flavor)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
For the Jasmine Rice:
- 1 cup jasmine rice
- 2 cups water
- A pinch of salt

Instructions:

Cook the Rice:
In a medium pot, bring 2 cups of water and a pinch of salt to a boil. Add the jasmine rice, reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the water has been absorbed. Remove from heat and fluff with a fork.
Prepare the Curry:
While the rice is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
Add the Vegetables:
Add the chopped red bell pepper and carrot to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
Make the Curry Base:
Pour in the coconut milk and fish stock (or water). Add the grated ginger, lime zest, lime juice, ground turmeric, salt, and pepper. Stir to combine and bring to a simmer. Let the curry base cook for 10 minutes to let the flavors meld together.
Cook the Fish:
Gently add the fish chunks to the curry. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish the Dish:
Taste the curry and adjust seasoning if needed. If you prefer more acidity, add a little more lime juice. Garnish with fresh cilantro.
Serve:
Spoon the fluffy jasmine rice into bowls, and top with the coconut lime fish curry. Serve immediately and enjoy!

Notes:

Fish Selection: Cod or tilapia works best for this curry, but you can substitute with any mild white fish like halibut or snapper.
Vegetables: Feel free to add more vegetables like spinach or zucchini if you prefer.
Spice Level: If you like some heat, add a chopped chili pepper or a pinch of red pepper flakes while cooking.

Tips:

Make It Spicy: For a spicier version, you can add a chopped chili pepper (jalapeño or Thai bird’s eye chili) to the curry base.
Creaminess: If you prefer a richer curry, use coconut cream instead of coconut milk.
Meal Prep: This curry can be made ahead and stored in the refrigerator for up to 2-3 days. Reheat gently before serving.

Servings:

This recipe serves about 4 people.

Nutritional Info (Approximate per serving):

Calories: 350
Carbs: 30g
Protein: 25g
Fat: 18g
Fiber: 4g
Sugar: 5g

Benefits:

Rich in Omega-3: The fish provides a great source of omega-3 fatty acids, which support heart health and brain function.
Anti-inflammatory: The coconut milk and turmeric offer anti-inflammatory benefits, which can help reduce pain and swelling.
Vitamin C: Lime and bell peppers are rich in vitamin C, boosting your immune system and skin health.
Fiber: The vegetables and rice offer fiber, promoting digestive health.

Q&A:

Q: Can I use frozen fish for this recipe?
A: Yes, frozen fish can be used. Just make sure to thaw it first before adding it to the curry.

Q: Can I make this dish dairy-free?
A: Yes! This recipe is naturally dairy-free as it uses coconut milk. Just be sure to avoid any non-dairy creamers with added dairy.

Q: Can I substitute jasmine rice with other types of rice?
A: Absolutely! You can substitute jasmine rice with basmati, brown rice, or even quinoa for a different flavor and texture.