Step 1: Cook the Rice
- Rinse jasmine rice and cook with water per package instructions (15–20 minutes).
Step 2: Sauté the Aromatics
- 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
- Add fish fillets and coconut milk. Simmer gently for 8–10 minutes until fish is flaky and sauce thickens.
- Stir in lime juice and adjust seasoning with salt or honey.
Step 4: Garnish & Serve
- Spoon curry over jasmine rice.
- Top with fresh cilantro, lime zest, or chili flakes for extra flair.
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Variations to Elevate Your Curry
- Gluten-Free : Ensure curry paste is GF-certified and skip soy sauce.
- Vegan : Substitute fish with tofu or chickpeas and use vegan fish sauce.
- Low-Carb Hack : Replace jasmine rice with cauliflower rice.
- 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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