Ingredients
Scale
- 1 lb firm white fish (cod, tilapia, or snapper)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1–2 limes, juiced
- Assorted vegetables (bell peppers, spinach, or snap peas)
- Salt, to taste
- Fresh cilantro, for garnish
- Chili flakes or fresh ginger (optional)
Instructions
- Rinse jasmine rice until water runs clear. Boil with a 1:1.5 rice-to-water ratio until fluffy.
- Sauté onions and garlic in a pan until fragrant.
- Add fish to the pan and sear briefly on each side.
- Pour in coconut milk and lime juice, then add veggies.
- Simmer everything together until veggies are tender and fish is cooked through.
- Serve the curry over jasmine rice, garnished with fresh cilantro and lime wedges.
Notes
Use fresh fish for the best flavor and consider adding a tablespoon of curry paste for more depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg