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Coconut Lime Fish Curry with Jasmine Rice

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai Fusion
Calories: 380
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Cut fish into 2-inch chunks. Mince garlic, grate ginger, zest and juice limes.
  2. Rinse rice until water runs clear. In saucepan, combine rice, water, and salt. Bring to boil, cover, and simmer 15–20 minutes until tender.
  3. In large skillet, heat 1 tbsp oil. Add curry paste, garlic, and ginger. Cook 60–90 seconds until fragrant.
  4. Add fish chunks, turning gently to coat. Cook 2–3 minutes until starting to flake.
  5. 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.
  6. 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.