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

Easy Coconut Lime Fish Curry with Jasmine Rice for Tropical Bliss

by
Jump to Recipe·Print Recipe

Why Make This Recipe

This Easy Coconut Lime Fish Curry with Jasmine Rice is your ticket to a tropical getaway right in your kitchen! It’s a flavorful dish that combines the creamy goodness of coconut milk with the bright zest of lime and the warmth of red curry paste. Perfect for a weeknight dinner or a special occasion, this recipe is simple, quick, and sure to impress your family and friends.

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

Ingredients:

  • 1 pound white fish fillets (cod or 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, so they cook evenly. Mince the garlic and grate the fresh ginger to bring out their wonderful flavors.

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

  3. Add fish: Gently add the fish chunks to the pan. Cook them carefully until they just start to flake apart, which should take about 3-4 minutes for that perfect texture.

  4. Simmer curry: Pour in the coconut milk, and then stir in the lime juice, lime zest, salt, pepper, and, if you like, the fish sauce. Reduce the heat and let it simmer until it thickens slightly and the fish is fully cooked, around 10-15 minutes.

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

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

How to Serve Easy Coconut Lime Fish Curry

Serve your Easy Coconut Lime Fish Curry hot over a bed of fluffy jasmine rice. This dish is great for gathering around the table with family or friends, and you can pair it with a fresh salad or some crusty bread 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 refrigerator for up to 3 days. The rice can also be stored in a separate container. Reheat gently on the stove or in the microwave before serving again.

Tips to Make Easy Coconut Lime Fish Curry

  • Make sure not to overcook the fish; it should be tender and flaky, not dry.
  • Adjust the spiciness by adding more or less red curry paste based on your taste preference.
  • You can make the curry ahead of time and let the flavors meld overnight in the fridge for even better taste.

Variation

Feel free to add vegetables like bell peppers, spinach, or snap peas to the curry for added nutrition and color. You can also use shrimp or chicken instead of white fish for a different protein option.

FAQs

1. Can I make this curry without fish?
Yes! You can substitute the fish with tofu or add more vegetables for a vegetarian version.

2. What type of fish is best for this curry?
White fish fillets like cod or tilapia work great for this recipe, but you can use any firm white fish that is available.

3. Is this curry spicy?
The spiciness level depends on the amount of red curry paste you use. Feel free to adjust it to suit your preference!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Coconut Lime Fish Curry with Jasmine Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: jurgentukur
  • Total Time: 45
  • Yield: 4 servings
  • Diet: Pescatarian
Print Recipe

Description

A flavorful dish that combines creamy coconut milk with the zesty brightness of lime and warm red curry paste, perfect for a weeknight dinner.

Ingredients

  • 1 pound white fish fillets (cod or 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
  • Fresh cilantro leaves (for garnish)
  • 1 cup jasmine rice
  • 2 cups water

Instructions

  1. Cut the white fish into bite-sized chunks, mince the garlic, and grate the ginger.
  2. Heat oil in a pan over medium heat, add red curry paste, garlic, and ginger; sauté until fragrant (1-2 minutes).
  3. Add fish chunks and cook until they start to flake (3-4 minutes).
  4. Pour in coconut milk, stir in lime juice and zest, salt, pepper, and optional fish sauce. Simmer until thickened (10-15 minutes).
  5. Rinse jasmine rice under cold water. Boil 2 cups of water with a pinch of salt, add rice, cover, and simmer until tender (15-20 minutes).
  6. Fluff rice, plate it, top with curry, and garnish with cilantro and lime zest.

Notes

Do not overcook the fish; it should be tender and flaky. Adjust the spiciness by varying the amount of red curry paste.

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star