Ingredients
Scale
- 1 pound white fish fillets, firm like cod or tilapia
- 1 can (13.5 ounces) full-fat coconut milk
- 2 limes, juice of
- 1 cup jasmine rice, rinsed
- 1 ½ cups vegetable broth
- 2 tablespoons curry powder
- 1 cup fresh vegetables (like bell peppers and green beans)
- 1 tablespoon oil
Instructions
- Start by rinsing 1 cup of jasmine rice under cold water until it runs clear.
- In a medium saucepan, combine the rinsed rice with 1 ½ cups of vegetable broth.
- Bring it to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes until all the liquid is absorbed.
- While the rice cooks, grab a large skillet and heat 1 tablespoon of oil over medium heat.
- Add chopped bell peppers and green beans—about 1 cup in total—and sauté them for around 5 minutes until they are slightly tender but still crisp.
- Once your veggies are ready, sprinkle in 2 tablespoons of curry powder into the skillet.
- Stir continuously for about one minute until fragrant.
- Pour in one can (13.5 ounces) of full-fat coconut milk followed by the juice of two limes.
- Stir everything together, scraping any bits off the bottom of the pan.
- Bring this delightful mixture to a gentle simmer.
- Gently nestle in 1 pound of white fish fillets into the simmering sauce.
- Cook them uncovered for about 8-10 minutes or until they’re opaque and flake easily with a fork.
- Once everything is cooked to perfection, fluff your jasmine rice with a fork and divide it among plates or bowls.
- Top generously with that beautiful coconut lime fish curry.
- Garnish with fresh lime wedges or cilantro if you’re feeling fancy.
Notes
Store leftovers in airtight containers.
Reheat gently on low heat.
Serve with fresh cilantro garnish.
Use fresh lime for brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg