If you’ve ever admired Stanley Tucci’s refined taste in food from his acclaimed travel series or cookbooks, you’ll love this flavorful twist on a Southeast Asian-inspired classic: Coconut Lime Fish Curry with Jasmine Rice. This dish balances creamy coconut milk, zesty lime, tender white fish, and fragrant jasmine rice—blending elegance and comfort in every bite. Whether you’re a fan of Tucci’s culinary adventures or just looking to elevate your dinner table, this recipe offers a restaurant-quality meal that’s surprisingly easy to make at home.
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Why This Dish Captures Stanley Tucci’s Signature Style
Stanley Tucci is known for his love of dishes that emphasize fresh, quality ingredients, balanced flavors, and cultural authenticity—all of which shine through in this coconut lime fish curry. The pairing of a silky coconut base with citrusy lime and tender fish is sophisticated yet approachable, making it an ideal dish for a quiet dinner or a dinner party centerpiece.
What is Coconut Lime Fish Curry?
This curry is a beautiful fusion of Thai and Indian influences, using aromatic spices, coconut milk, and lime juice to create a vibrant sauce that enhances delicate white fish. When served over jasmine rice, the result is a harmonious blend of creamy, tangy, and mildly spicy flavors—exactly the kind of nuanced dish you’d expect to find in Stanley Tucci’s kitchen or on his travels.
Ingredients: What You’ll Need
For the Fish Curry:
- 1.5 lbs white fish fillets (cod, halibut, or snapper work well)
- 1 tbsp coconut oil (or vegetable oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tsp Thai red curry paste (adjust to your spice level)
- 1 can (13.5 oz) coconut milk
- Juice and zest of 1 lime
- 1 tbsp fish sauce
- 1 tsp brown sugar
- ½ cup cherry tomatoes, halved (optional)
- Fresh cilantro and Thai basil, chopped (for garnish)
For the Jasmine Rice:
- 1 cup jasmine rice
- 1 ¾ cups water
- Pinch of salt
How to Make Coconut Lime Fish Curry with Jasmine Rice
Step 1: Cook the Jasmine Rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand (covered) for 5–10 minutes before fluffing with a fork.
Step 2: Prepare the Coconut Lime Curry Base
In a large skillet or sauté pan, heat coconut oil over medium heat. Add onions and sauté for 3–4 minutes until softened. Stir in garlic and ginger and cook for another minute.
Add Thai red curry paste and stir for 1 minute to release the aromatics.
Pour in the coconut milk and stir until fully combined. Add lime juice, lime zest, fish sauce, and brown sugar. Bring to a gentle simmer.
Step 3: Add the Fish
Cut the fish into large chunks and gently add them to the simmering curry sauce. Reduce heat to low, cover, and cook for 8–10 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring too much to keep the fish intact.
Add cherry tomatoes in the last few minutes of cooking if using.
Step 4: Finish and Serve
Taste and adjust seasoning—add more lime for brightness or a pinch of sugar if too tangy. Serve hot over fluffy jasmine rice and garnish with chopped cilantro and Thai basil for a burst of freshness.
Serving Suggestions
To bring out the full Stanley Tucci–style presentation, serve this dish with:
- Steamed vegetables (like bok choy or snow peas)
- Cucumber salad with rice vinegar and sesame
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
This dish pairs well with minimalist plating and elegant table settings—Tucci would approve!
Make It Your Own
- Make it vegetarian: Substitute fish with tofu or chickpeas and add extra veggies.
- Boost the heat: Add a sliced red chili or extra curry paste.
- Add complexity: Toss in lemongrass or kaffir lime leaves for a more Thai-style depth.
Nutrition Value (per serving, serves 4):
- Calories: 440 kcal
- Protein: 26g
- Fat: 24g
- Saturated Fat: 17g
- Carbohydrates: 29g
- Fiber: 2g
- Sugars: 2g
- Sodium: 420mg
- Cholesterol: 45mg
- Vitamin C: 20% DV
- Iron: 15% DV
- Calcium: 6% DV
Note: Nutrition values are approximate and will vary based on exact ingredients and brands used.
Why This Dish Resonates with Tucci Fans
Fans of Stanley Tucci know he’s not just about pasta and Negronis—his culinary curiosity spans cultures. This coconut lime fish curry with jasmine rice reflects his appreciation for layered flavors, simplicity done right, and meals that tell a story. It’s an elevated yet accessible dish you can serve to guests or savor in a quiet moment of indulgence.
So light a candle, pour a glass of white wine, and enjoy a taste of global flavor—Tucci-style.
More Recipes:
Authentic Coconut Curry Fish Jamaican Style
Tropical Delight: Creamy Coconut Lime Fish Curry with Fragrant Jasmine Rice
Coconut Lime Fish Curry with Jasmine Rice
Ingredients
Equipment
Method
- Make the Jasmine Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine rice, water, and a pinch of salt.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Prepare the Coconut Lime Fish Curry:
- Heat oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add the red curry paste and cook for 1–2 minutes to deepen the flavor.
- Pour in coconut milk and stir to combine. Simmer for 5 minutes.
- Add lime zest, lime juice, and fish sauce. Season with salt and pepper to taste.
- Gently add fish chunks to the sauce. Simmer uncovered for 6–8 minutes, or until fish is cooked through and flakes easily.
- Taste and adjust seasoning. Add more lime juice or fish sauce if needed.
- Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.