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Coconut Lime Fish Curry with Jasmine Rice Stanley Tucci

Coconut Lime Fish Curry with Jasmine Rice

Bright, fragrant, and comforting, this Coconut Lime Fish Curry with Jasmine Rice balances the richness of coconut milk with the zing of lime and the gentle heat of curry spices. Inspired by the simplicity and elegance that Stanley Tucci often showcases, it’s a fast and flavorful dish perfect for weeknights or casual dinner parties.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • For the Fish Curry:
  • 1 lb white fish fillets like cod, halibut, or snapper, cut into chunks
  • 1 tbsp olive oil or coconut oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 –2 tbsp Thai red curry paste adjust to spice preference
  • 1 can 14 oz coconut milk (full-fat preferred)
  • Juice and zest of 1 lime
  • 1 tsp fish sauce optional, for umami
  • Salt and pepper to taste
  • Fresh cilantro or Thai basil for garnish
  • Lime wedges to serve
  • For the Jasmine Rice:
  • 1 cup jasmine rice
  • 1 ½ cups water
  • Pinch of salt

Equipment

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

Method
 

  1. Make the Jasmine Rice:
  2. Rinse the rice under cold water until the water runs clear.
  3. In a medium saucepan, combine rice, water, and a pinch of salt.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  5. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  6. Prepare the Coconut Lime Fish Curry:
  7. Heat oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.
  8. Stir in garlic and ginger. Cook for 1 minute until fragrant.
  9. Add the red curry paste and cook for 1–2 minutes to deepen the flavor.
  10. Pour in coconut milk and stir to combine. Simmer for 5 minutes.
  11. Add lime zest, lime juice, and fish sauce. Season with salt and pepper to taste.
  12. Gently add fish chunks to the sauce. Simmer uncovered for 6–8 minutes, or until fish is cooked through and flakes easily.
  13. Taste and adjust seasoning. Add more lime juice or fish sauce if needed.
  14. Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.

Notes

For a vegetarian version, substitute tofu or chickpeas for fish.
Use light coconut milk if preferred, but full-fat gives better texture.
Add sliced bell peppers or spinach for extra veggies.
Make it ahead: The curry base (without fish) can be made a day in advance. Add fish and cook just before serving.