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Fish Curry with Lime and Coconut Rice

Fish Curry with Lime and Coconut Rice Recipe

  • 14 ounces monkfish fillets, cut into bite-size chunks
  • 1¾ cups coconut milk, mixed with 1¾ cups water
  • 1 pound live mussels
  • 2 tablespoons peanut oil
  • 1 tablespoon palm sugar
  • 2½ tablespoons fish sauce
  • 5 ounces sugarsnap peas
  • 3-4 scallions, minced
  • Handful of fresh basil or cilantro leaves for garnish
  • Toasted coconut shavings for garnish (optional)
  • 1½ cups jasmine rice, washed
  • 1 cup coconut milk, mixed with ¾ cup water
  • Juice of 1 lime
  • 2 kaffir lime leaves
  • Pinch of sea salt
  • 3 garlic cloves, roughly chopped
  • 3 large shallots, roughly chopped
  • 6-7 large, mild, red chili peppers, deseeded and chopped
  • 2-inch piece of fresh ginger, chopped
  • Small handful of cilantro stems, chopped
  • 1 lemongrass stalk, minced
  • 2 kaffir lime leaves, minced (or finely grated zest of 2 limes)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 3-4 tablespoons water
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 850kcal (42%)
Total Fat 44g (68%)
Saturated Fat 31g (157%)
Cholesterol 51mg (17%)
Total Carbohydrate 80g
Dietary Fiber 3g
Sugars 8g
Protein 37g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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