Coconut Lime Fish Curry with Jasmine Rice

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Courtesy of Bang kebab 22.12.25

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Ingredients:

 

For the curry:

 

1½ lb (680 g) white fish fillets (like cod, tilapia, or halibut), cut into chunks

 

1 tbsp vegetable oil

 

1 small onion, finely chopped

 

2 cloves garlic, minced

 

1 tsp fresh ginger, grated

 

2 tbsp Thai red or yellow curry paste

 

1 can (14 oz/400 ml) coconut milk

 

Zest of 1 lime

 

Juice of 1 lime

 

1 tbsp fish sauce (or soy sauce)

 

1 tsp brown sugar

 

1 red bell pepper, thinly sliced

 

1 cup baby spinach or snap peas (optional)

 

Fresh cilantro or Thai basil, for garnish

 

Lime wedges, for serving

 

For the jasmine rice:

 

1½ cups jasmine rice

 

2¾ cups water