Coconut Lime Fish Curry with Jasmine Rice 🍛🍚: Creamy, Spicy & Perfect for Every Diet (Plus Pro Tips for Monetization!)


 

Step 1: Cook the Rice

  1. Rinse jasmine rice and cook with water per package instructions (15–20 minutes).

Step 2: Sauté the Aromatics

  1. In a large skillet or wok, sauté shallots, garlic, and curry paste in 1 tbsp oil until fragrant (2–3 minutes).

Step 3: Simmer the Curry

  1. Add fish fillets and coconut milk. Simmer gently for 8–10 minutes until fish is flaky and sauce thickens.
  2. Stir in lime juice and adjust seasoning with salt or honey.

Step 4: Garnish & Serve

  1. Spoon curry over jasmine rice.
  2. Top with fresh cilantro, lime zest, or chili flakes for extra flair.

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Variations to Elevate Your Curry

  1. Gluten-Free : Ensure curry paste is GF-certified and skip soy sauce.
  2. Vegan : Substitute fish with tofu or chickpeas and use vegan fish sauce.
  3. Low-Carb Hack : Replace jasmine rice with cauliflower rice.
  4. Spice Twist : Add ½ tsp cayenne or fresh Thai chili for heat.

Storage & Meal Prep Tips

  • Refrigerate : Store leftovers in an airtight container for up to 4 days (reheat gently on the stove).
  • Freeze : Freeze portions in mason jars for 3 months . Thaw and reheat with a splash of coconut milk.
  • Grab-and-Go Hack : Double the batch and portion into reusable containers for instant meals.

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FAQs: Answering Your Top Questions

Q: Can I use frozen fish?
A: Yes! Thaw completely and pat dry to avoid excess moisture.

Q: How to prevent overcooked fish?
A: Simmer gently and avoid boiling—fish cooks quickly in coconut milk.

Q: Can I make this ahead of time?
A: Absolutely! Reheat with a splash of broth to restore creaminess.

Q: What if I don’t have jasmine rice?
A: Substitute with basmati rice, quinoa, or cauliflower rice for similar texture.


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