Bowl of coconut lime fish curry with jasmine rice and fresh herbs

Easy Coconut Lime Fish Curry with Jasmine Rice for Tropical Bliss

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Why Make This Recipe

Easy Coconut Lime Fish Curry with Jasmine Rice is a delightful dish that transports you to tropical shores with each bite. It’s quick to prepare, packed with flavor, and offers a wonderful balance of creamy coconut, zesty lime, and tender fish. This meal is perfect for busy weeknights or a relaxing weekend dinner to impress your guests. Plus, it pairs beautifully with fluffy jasmine rice, making it a complete meal in one bowl!

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

Ingredients:

  • 1 pound white fish fillets (cod, tilapia)
  • 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 fresh ginger (grated)
  • To taste salt and pepper
  • For garnish fresh cilantro leaves
  • 1 cup jasmine rice
  • 2 cups water

Directions:

  1. Prepare ingredients: Start by cutting the white fish into bite-sized chunks for even cooking. Mince the garlic and grate fresh ginger to release their lovely aroma.

  2. Cook curry base: Heat a splash of oil in a pan over medium heat. Add the red curry paste, garlic, and ginger; sauté briefly for 1-2 minutes until fragrant.

  3. Add fish: Gently add the fish chunks to the pan, cooking until they just begin to flake, which takes about 3-4 minutes for that perfect texture.

  4. Simmer curry: Pour in the coconut milk. Stir in lime juice, lime zest, salt, pepper, and optional fish sauce. Reduce the heat and let it simmer until slightly thickened and the fish is cooked through, which takes about 10-15 minutes.

  5. Cook rice: While the curry simmers, rinse jasmine rice under cold water. Bring 2 cups of water to a boil with a pinch of salt. Add the rice, reduce heat to low, cover, and simmer until tender, about 15-20 minutes.

  6. Serve: Fluff the cooked rice with a fork. Plate the rice and top it with the creamy curry. Garnish with fresh cilantro and an optional sprinkle of extra lime zest for added brightness.

How to Serve Easy Coconut Lime Fish Curry

Serve your Easy Coconut Lime Fish Curry hot, over a bed of jasmine rice. This dish makes a great centerpiece for dinner, and the fresh cilantro on top gives it a lovely touch. Pair it with a simple green salad and perhaps a refreshing beverage like iced tea or lemonade for a complete meal.

How to Store Easy Coconut Lime Fish Curry

If you have leftovers, store the curry in an airtight container in the fridge. It will last for up to 3 days. When reheating, you may want to add a splash of water or extra coconut milk to bring back some of the moisture.

Tips to Make Easy Coconut Lime Fish Curry

  • Use freshly squeezed lime juice for the best flavor.
  • Feel free to add vegetables like bell peppers or spinach for extra nutrition.
  • Adjust the spice level by adding more or less red curry paste according to your taste.

Variation

You can easily make this dish vegan by swapping the fish for firm tofu or chickpeas. Just be sure to sauté the tofu until golden before adding it to the curry.

FAQs

1. Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure it is fully thawed before cooking for even cooking.

2. Is there a gluten-free option for the fish sauce?
Yes, look for a gluten-free soy sauce or tamari as a substitute for traditional fish sauce.

3. Can I prepare the curry in advance?
Yes, you can prepare the curry a day in advance. Just reheat it gently on the stove before serving, and cook the rice fresh to keep it fluffy!

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Easy Coconut Lime Fish Curry with Jasmine Rice

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  • Author: jurgentukur
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
Print Recipe

Description

A quick and flavorful fish curry combining creamy coconut, zesty lime, and tender fish, paired with fluffy jasmine rice.

Ingredients

  • 1 pound white fish fillets (cod, tilapia)
  • 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 fresh ginger (grated)
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • 1 cup jasmine rice
  • 2 cups water

Instructions

  1. Cut the white fish into bite-sized chunks for even cooking. Mince the garlic and grate fresh ginger.
  2. Heat a splash of oil in a pan over medium heat. Add the red curry paste, garlic, and ginger; sauté for 1-2 minutes until fragrant.
  3. Gently add the fish chunks to the pan, cooking until they begin to flake, about 3-4 minutes.
  4. Pour in the coconut milk, stir in lime juice, lime zest, salt, pepper, and fish sauce (if using). Simmer until slightly thickened and the fish is cooked through, about 10-15 minutes.
  5. Rinse jasmine rice under cold water. Bring 2 cups water and a pinch of salt to a boil. Add rice, reduce heat, cover, and simmer until tender, about 15-20 minutes.
  6. Fluff the rice with a fork. Plate the rice, top with curry, and garnish with fresh cilantro and lime zest.

Notes

For best flavor, use fresh lime juice. Add vegetables for extra nutrition, and adjust spice levels to taste.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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