Coconut Lime Fish Curry

Ingredients

• •1.5 lbs White fish fillets
• •1 can Coconut milk
• •2 tbsp Fish sauce
• •3 tbsp Lime juice
• •4 whole Lime leaves
• •0.5 cup Thai basil
• •4 cloves Garlic
• •2 inches Ginger
• •2 tbsp Green curry paste
• •2 tbsp Coconut oil
• •2 cups Jasmine rice

Instructions

1. 1

   Cut fish into 2-inch pieces. Season with salt.

   💡 Transparent flesh means done. Carryover cooking continues after removing.

2. 2

   Heat coconut oil in a wok over high heat.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

3. 3

   Add curry paste, stir until fragrant, about 1 minute.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

4. 4

   Add coconut milk, fish sauce, lime juice. Bring to simmer.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

5. 5

   Add minced garlic and ginger. Simmer 5 minutes.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

6. 6

   Add fish pieces and lime leaves. Cook 3-4 minutes until fish is opaque.

   💡 Transparent flesh means done. Carryover cooking continues after removing.

7. 7

   Remove from heat. Stir in Thai basil.

   💡 Taste at every stage. Seasoning develops as food cooks.

8. 8

   Serve over jasmine rice.

   💡 Rinse until water runs clear for fluffier results. Do not lift the lid while cooking.