Coconut Lime Fish Curry with Jasmine Rice Recipe

Introduction

This Coconut Lime Fish Curry is a vibrant and comforting dish that combines tender white fish with a fragrant, creamy coconut sauce brightened by fresh lime. Served over fluffy jasmine rice, it’s a simple yet flavorful meal perfect for any night of the week.

Ingredients

• 1 lb white fish fillets (cod, tilapia), cut into chunks
• 1 can coconut milk (14 oz)
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce (optional)
• 2 limes, juice and zest
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish
• 1 cup jasmine rice
• 2 cups water

Instructions

1. Step 1: Prepare ingredients by cutting the fish into chunks, mincing the garlic, and grating the fresh ginger.
2. Step 2: Heat a small amount of oil in a pan over medium heat. Add the red curry paste, minced garlic, and grated ginger, cooking briefly until fragrant.
3. Step 3: Add the fish chunks to the pan and cook gently until they are just beginning to flake, about 3-4 minutes.
4. Step 4: Stir in the coconut milk, lime juice and zest, salt, pepper, and fish sauce if using. Simmer the curry over low heat until it thickens slightly, about 10-15 minutes.
5. Step 5: Meanwhile, rinse the jasmine rice under cold water. In a separate pot, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
6. Step 6: Fluff the cooked rice with a fork. Serve the curry hot over the rice, garnished with fresh cilantro leaves and additional lime zest if desired.

Tips & Variations

• Use firm white fish like cod or tilapia to prevent overcooking and breaking apart in the curry.
• For extra heat, add sliced fresh chili or a pinch of chili flakes along with the curry paste.
• Swap jasmine rice for basmati or brown rice for a different texture and flavor.
• For a vegetarian version, substitute fish with firm tofu or vegetables like cauliflower and bell peppers.

Storage

Store leftover coconut lime fish curry in an airtight container in the refrigerator for up to 2 days. Keep the rice separate to maintain texture. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid overheating fish to prevent it from becoming tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this curry?

Yes, frozen fish works well as long as it is properly thawed before cooking. Pat it dry to remove excess moisture for better texture.

Is fish sauce necessary in this recipe?

No, fish sauce is optional. It adds depth and umami, but you can omit it if you prefer a milder or vegetarian-friendly curry.

Coconut Lime Fish Curry with Jasmine Rice Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

A vibrant and flavorful Coconut Lime Fish Curry served with fragrant jasmine rice, featuring tender white fish simmered in a creamy coconut milk and red curry paste sauce brightened with fresh lime juice and zest. This easy-to-make dish combines aromatic spices with a refreshing citrus twist, perfect for a comforting weeknight meal.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Fish Curry

• 1 lb white fish fillets (cod or tilapia), cut into chunks
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce (optional)
• 2 limes, juice and zest
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Jasmine Rice

• 1 cup jasmine rice
• 2 cups water
• Pinch of salt

Instructions

1. Prepare ingredients: Cut the white fish into bite-sized chunks. Mince the garlic cloves and grate fresh ginger to have them ready for cooking.
2. Cook the curry: Heat a small amount of oil in a pan over medium heat. Add the red curry paste, minced garlic, and grated ginger and cook briefly until fragrant. Add the fish chunks and cook gently for a few minutes until the fish starts to flake but is not fully cooked through.
3. Simmer the sauce: Pour in the coconut milk, then add the lime juice and zest. Season with salt, pepper, and the optional fish sauce. Reduce the heat and let the curry simmer gently for 10 to 15 minutes until the sauce thickens slightly and the fish is cooked through.
4. Prepare jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water with a pinch of salt to a boil. Add the rinsed rice, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the rice is tender and water is absorbed.
5. Serve: Fluff the cooked jasmine rice with a fork. Serve the coconut lime fish curry over the rice garnished with fresh cilantro leaves and additional lime zest if desired.

Notes

• Fish sauce is optional but adds a depth of umami flavor to the curry.
• You can use cod or tilapia; any firm white fish will work well.
• Adjust the amount of red curry paste to control the heat level.
• Rinsing jasmine rice removes excess starch for fluffier cooked rice.
• For a richer flavor, gently toast the red curry paste in oil before adding garlic and ginger.

Keywords: Coconut lime fish curry, jasmine rice, Thai fish curry, red curry paste fish, coconut milk curry