Coconut Lime Fish Curry with Jasmine Rice

Introduction

Coconut Lime Fish Curry is a fragrant, creamy, and zesty dish that brings the vibrant flavors of Southeast Asia into your kitchen. Tender fish is gently simmered in a rich coconut milk sauce infused with lime, garlic, and spices — served over fluffy jasmine rice for a complete, comforting meal. It’s surprisingly easy to make and perfect for a cozy dinner that feels both light and luxurious.

Ingredients

For the Fish Curry:

• 1 lb (450g) white fish fillets (like cod, halibut, or tilapia), cut into chunks
• 1 tablespoon oil (coconut or vegetable)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon red curry paste (or yellow, if preferred)
• 1 can (13.5 oz) coconut milk
• Zest and juice of 1 lime
• 1 teaspoon fish sauce (optional, but adds umami)
• Salt and pepper, to taste
• Fresh cilantro or basil, for garnish
• Optional: 1 small chili, sliced (for heat)

For the Jasmine Rice:

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

Instructions

Make the Jasmine Rice:

1. Rinse the jasmine rice under cold water until water runs clear.
2. In a saucepan, bring 1½ cups water to a boil. Add rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the water is absorbed.
4. Turn off the heat and let sit covered for 5 minutes. Fluff with a fork before serving.

Make the Fish Curry:

1. Sauté aromatics: Heat oil in a skillet over medium heat. Add onion and sauté until soft (about 3–4 minutes). Add garlic, ginger, and chili (if using), cooking for another minute.
2. Add curry paste: Stir in red curry paste and cook for 1 minute to release the flavors.
3. Pour in coconut milk: Add the coconut milk, lime zest, lime juice, and fish sauce. Bring to a gentle simmer.
4. Add fish: Carefully add fish chunks to the curry. Simmer uncovered for 8–10 minutes, or until the fish is cooked through and flakes easily.
5. Taste and season: Adjust salt, pepper, or lime to taste. Garnish with fresh cilantro or basil.
6. Serve: Spoon curry over a bed of jasmine rice and enjoy immediately.

Description

This Coconut Lime Fish Curry is rich and velvety thanks to the coconut milk, while lime juice cuts through with brightness. The tender fish soaks up the flavors of curry paste and aromatics, creating a perfectly balanced dish — comforting, flavorful, and fresh. Served over fragrant jasmine rice, it’s a complete and deeply satisfying meal that feels both exotic and approachable.

Tips

• Use Firm Fish: Cod, halibut, snapper, or sea bass work best — they hold their shape in curry.
• Curry Paste Choice: Red curry is spicier, yellow is milder and sweeter. Use according to your heat preference.
• Don’t Overcook Fish: Add fish last and simmer gently — it should flake, not fall apart.
• Prep First: Have everything chopped and ready — the cooking process is fast!

Variations

• Add Vegetables: Bell peppers, green beans, or baby spinach make great additions.
• Swap Protein: Try shrimp, tofu, or chicken instead of fish.
• Creamier Curry: Add a spoonful of coconut cream or cashew cream at the end for extra richness.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles.

Correction

• Too Sour? Add a bit more coconut milk or a pinch of sugar to balance.
• Too Thin? Simmer uncovered longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
• Too Spicy? Add more coconut milk or a splash of cream to tone it down.

Enjoy

Scoop a generous portion of jasmine rice into a bowl, ladle that fragrant, creamy coconut lime fish curry on top, and finish with fresh herbs. Every bite is bursting with tropical, zesty warmth. It’s one of those dishes that feels fancy but comes together effortlessly — a perfect weeknight dinner with restaurant-quality flavor.