Description
A refreshing coconut lime fish curry that combines the zing of lime with the creamy richness of coconut, making it perfect for quick dinners or special gatherings.
Ingredients
- 1 lb white fish fillets (cod, tilapia), cut into chunks
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 oz) coconut milk
- Juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- Salt and pepper to taste
- Jasmine rice, for serving
- Fresh cilantro, for garnish
Instructions
- In a large skillet over medium heat, sauté the minced garlic and ginger until fragrant, about 1 minute.
- Stir in the coconut milk, lime juice, fish sauce, and curry powder, mixing well.
- Gently add the fish chunks, season with salt and pepper, and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve hot over fluffy jasmine rice and garnish generously with fresh cilantro.
Notes
For a thicker sauce, let it simmer longer to reduce. Consider adjusting lime juice for desired brightness.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian