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Creamy Coconut Lime Fish Curry with Fragrant Jasmine Rice
Kathyhilton

Coconut Lime Fish Curry with Jasmine Rice

Escape to a tropical paradise with this creamy, zesty Coconut Lime Fish Curry served over soft and fragrant jasmine rice. Combining the richness of coconut milk with the brightness of lime and the depth of red curry spices, this dish is perfect for a cozy weeknight dinner or an elegant weekend meal. It's quick to prepare, comforting, and filled with bold, fresh flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Fish Curry
  • 1.5 pounds white fish fillets cod, halibut, or tilapia, cut into 2-inch chunks
  • 1 tablespoon coconut oil or vegetable oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste adjust to taste
  • 1 teaspoon ground turmeric
  • 1 can 13.5 oz full-fat coconut milk
  • Zest and juice of 2 limes
  • 1 tablespoon fish sauce or soy sauce optional
  • Salt and pepper to taste
  • 1 red chili thinly sliced (optional)
  • Fresh cilantro chopped (for garnish)
  • 1 scallion thinly sliced (for garnish)
  • For the Jasmine Rice
  • 1 cup jasmine rice
  • 1.5 cups water
  • Pinch of salt

Equipment

  • Medium saucepan with lid (for rice)
  • Large skillet or deep sauté pan (for curry)
  • Knife and cutting board
  • Microplane or fine grater (for lime zest and ginger)
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups

Method
 

  1. Prepare the Jasmine Rice
  2. Rinse jasmine rice under cold water until it runs clear.
  3. In a medium saucepan, bring 1.5 cups of water and a pinch of salt to a boil.
  4. Stir in the rice, cover, reduce heat to low, and simmer for 12–15 minutes.
  5. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  6. Sauté the Aromatics
  7. In a large skillet, heat coconut oil over medium heat.
  8. Add the chopped onion and cook until translucent (about 3–4 minutes).
  9. Stir in garlic and ginger; cook for another minute until fragrant.
  10. Build the Curry Base
  11. Add red curry paste and turmeric; stir to coat the aromatics.
  12. Pour in the coconut milk and mix well.
  13. Add lime zest, lime juice, and fish sauce (if using). Simmer gently for 5 minutes to develop flavor.
  14. Add the Fish
  15. Gently nestle the fish chunks into the curry sauce.
  16. Cover and simmer for 6–8 minutes or until the fish is opaque and flakes easily with a fork.
  17. Taste and adjust seasoning with salt, pepper, or extra lime juice.
  18. Serve
  19. Spoon jasmine rice into bowls.
  20. Top with generous ladles of the fish curry.
  21. Garnish with chopped cilantro, scallions, and red chili (optional).

Notes

Fish Choices: Use firm white fish like cod, halibut, or snapper for best texture.
Spice Level: Adjust the red curry paste or omit the chili if you prefer a milder curry.
Dairy-Free: This dish is naturally dairy-free thanks to coconut milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave.
Serving Ideas: Pair with a cucumber salad or mango chutney to complement the flavors.