Ingredients:

  • 1.5 cups jasmine rice
  • 2.5 cups water
  • 0.5 tsp sea salt
  • 1.5 lbs firm white fish chunks (cod, halibut, or snapper)
  • 1 tbsp neutral oil
  • 1 small red onion, finely sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 14 oz full-fat coconut milk
  • 1 red bell pepper, thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 organic limes, zested and juiced
  • 0.25 cup fresh cilantro
  • 0.25 cup fresh Thai basil

Instructions:

  1. Prepare the Jasmine Rice: Rinse the rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. Fluff with a fork and keep covered.
  2. Sauté Aromatics: Heat oil in a large skillet or wok over medium heat. Add the sliced onion and cook until softened and translucent, approximately 3-4 minutes.
  3. Bloom the Curry Paste: Stir in the minced garlic, grated ginger, and curry paste. Cook for 1-2 minutes until the paste is fragrant and the spices are 'bloomed'.
  4. Create the Coconut Base: Pour in the coconut milk, fish sauce, and brown sugar. Stir well. Add the sliced red bell peppers and simmer for 5 minutes until the sauce slightly thickens.
  5. Poach the Fish: Gently nestle the fish chunks into the simmering sauce. Cover the pan and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
  6. The Zesty Finish: Turn off the heat. Stir in the lime juice and lime zest to maintain a bright flavor profile without bitterness.
  7. Serve: Divide the jasmine rice into four bowls and ladle the fish curry over the top. Garnish with fresh cilantro, Thai basil, and optional chili.