Bring the tropics to your table with this Coconut Lime Fish Curry with Jasmine Rice! Tender chunks of white fish simmer in a creamy coconut milk sauce, brightened with fresh lime juice and zest. Paired with fluffy jasmine rice, it’s a comforting dish that feels both exotic and effortless. Best of all? It’s ready in just 30 minutes—perfect for busy weeknights or an impressive family dinner.
What Makes This Recipe Special
This dish is a celebration of contrasts: rich coconut milk, tangy lime, and savory red curry paste come together for a flavor-packed bite. Inspired by Southeast Asian flavors, it’s simple to prepare but tastes like a restaurant-quality meal.
✨ Why you’ll love it:
- Exotic yet easy – No complicated steps, just bold, fresh flavors.
- Quick & satisfying – Dinner on the table in under half an hour.
- Versatile – Works with fish, tofu, or even shrimp.
Ingredients You’ll Need
- 1 lb (450g) white fish fillets (cod, tilapia, or similar), cut into chunks
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce (optional, for depth of flavor)
- Juice + zest of 2 limes
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Salt + pepper, to taste
- Fresh cilantro, for garnish
- 1 cup jasmine rice
- 2 cups water
Step-by-Step Instructions
- Prep the ingredients – Cut fish into bite-sized chunks, mince garlic, and grate ginger.
- Cook the curry base – Heat a little oil in a pan, then sauté curry paste, garlic, and ginger until fragrant.
- Add the fish – Stir in fish and cook gently until it begins to flake.
- Simmer – Pour in coconut milk, lime juice, zest, and fish sauce (if using). Season with salt and pepper. Simmer 10–15 minutes until slightly thickened.
- Cook the rice – Rinse jasmine rice, then simmer with water and a pinch of salt for 15–20 minutes until fluffy.
- Serve & enjoy – Spoon curry over rice, garnish with cilantro and extra lime zest.
What to Serve With It
This dish shines on its own but pairs beautifully with:
- A crisp green salad
- Steamed or stir-fried vegetables
- A chilled white wine or iced tea
Recipe Tips
✅ Use green limes for the freshest flavor.
✅ Don’t overcook the fish—it should stay tender and flaky.
✅ No limes? Lemon works too (slightly different but still delicious).
Storage & Reheating
- Store curry and rice separately in airtight containers for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- Freeze curry (without rice) for up to 2 months. Thaw before reheating.
FAQs
Can I use frozen fish? Yes—just thaw completely and pat dry.
Is there a vegan option? Swap fish for tofu or chickpeas and omit fish sauce.
Can I use another type of rice? Basmati or plain white rice also work well.
Final Thoughts
This Coconut Lime Fish Curry with Jasmine Rice is the perfect balance of creamy, tangy, and savory flavors. Whether you’re cooking for your family or hosting friends, it’s a dish that feels special without requiring hours in the kitchen. Tropical, comforting, and oh-so satisfying—you’ll want to make it again and again.