🧾 Ingredients
🐟 For the Fish Curry:
- 1 lb (450g) firm white fish (cod, halibut, snapper, or tilapia), cut into chunks
- 1 tbsp coconut oil or neutral oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp Thai red curry paste
- 1 can (13.5 oz / 400ml) coconut milk (full-fat for creaminess)
- Zest and juice of 1 lime
- 1 tsp fish sauce (optional, for umami depth)
- 1 tsp brown sugar or coconut sugar
- Salt to taste
- Fresh cilantro or Thai basil for garnish
- Optional: 1 small red chili, sliced (for heat)
🍚 For the Jasmine Rice:
- 1 cup jasmine rice
- 1½ cups water
- Pinch of salt
🔪 Instructions
1. Cook the Jasmine Rice:
- Rinse rice under cold water until the water runs clear.
- In a medium pot, combine rice, water, and a pinch of salt.
- Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes.
- Remove from heat and let rest (still covered) for 5 minutes, then fluff with a fork.
2. Make the Curry Base:
- In a large pan or skillet, heat coconut oil over medium heat.
- Add chopped onion and sauté until translucent (about 3–4 minutes).
- Add garlic, ginger, and red curry paste. Sauté 1–2 minutes until fragrant.
3. Build the Sauce:
- Pour in the coconut milk and stir well to combine.
- Add lime zest, fish sauce (if using), brown sugar, and a pinch of salt.
- Bring to a gentle simmer.
4. Cook the Fish:
- Gently place fish chunks into the curry sauce.
- Simmer on low for 6–8 minutes, or until the fish is just cooked through and flakes easily.
- Squeeze in the lime juice and taste. Adjust salt, sugar, or curry paste to your liking.
5. Serve:
- Spoon jasmine rice into bowls.
- Ladle the fish curry over the top.
- Garnish with chopped cilantro, Thai basil, or sliced chili for heat.
🌿 Optional Add-ins:
- Add a handful of baby spinach, snap peas, or zucchini to the curry during the last few minutes of cooking.
- Top with toasted coconut flakes or a drizzle of chili oil for extra flavor.
🍷 Pairing Suggestion:
A crisp, citrusy white wine like Sauvignon Blanc or a light lager pairs beautifully with this dish.
