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Coconut Lime Fish Curry with Jasmine Rice

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Ingredients
  

  • 1 lb 450g white fish fillets (cod, tilapia), cut into chunks
  • 1 can 14 oz coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce optional
  • Juice and zest of 2 limes
  • 2 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • 1 cup jasmine rice
  • 2 cups water

Instructions
 

  • Prepare ingredients: Cut fish into chunks; mince garlic and grate ginger.
  • Cook the curry: Heat oil in a pan. Add curry paste, garlic, and ginger, cooking briefly. Add fish, cooking gently until lightly flaked.
  • Simmer: Stir in coconut milk, lime juice, zest, salt, pepper, and optional fish sauce. Simmer until slightly thickened, about 10-15 minutes.
  • Prepare jasmine rice: Rinse rice, then boil with water and a pinch of salt. Reduce heat, cover, and simmer 15-20 minutes until tender.
  • Serve: Fluff rice with a fork. Serve curry over rice, garnished with fresh cilantro and additional lime zest if desired.