Description
This Coconut Lime Fish Curry with Jasmine Rice delivers restaurant-quality Southeast Asian-inspired flavors in just 35 minutes. Creamy coconut milk, zesty lime, tender white fish, and fragrant jasmine rice come together for a comforting, vibrant dish that’s perfect for weeknights or entertaining.
Ingredients
Scale
For the Curry:
- 1 lb white fish fillets (cod or tilapia)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 2 fresh limes (juice + zest)
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tbsp fish sauce (optional)
- Salt and black pepper, to taste
- Fresh cilantro leaves for garnish
For the Jasmine Rice:
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
Instructions
- Cut fish into 2-inch chunks. Mince garlic, grate ginger, zest and juice limes.
- Rinse rice until water runs clear. In saucepan, combine rice, water, and salt. Bring to boil, cover, and simmer 15–20 minutes until tender.
- In large skillet, heat 1 tbsp oil. Add curry paste, garlic, and ginger. Cook 60–90 seconds until fragrant.
- Add fish chunks, turning gently to coat. Cook 2–3 minutes until starting to flake.
- Pour in coconut milk, lime juice, zest, and fish sauce. Season with salt and pepper. Simmer 10–15 minutes until slightly thickened and fish is fully cooked.
- Fluff rice. Serve curry over rice, garnished with cilantro and lime zest.
Notes
Use full-fat coconut milk for best results. Add lime juice toward the end to prevent curdling. For extra vegetables, stir in spinach, snap peas, or bell peppers during simmering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: coconut fish curry, lime curry, jasmine rice, Thai inspired fish curry, weeknight curry recipe