Easy Coconut Lime Fish Curry with Jasmine Rice

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Creamy, tangy, and lightly spiced—this Easy Coconut Lime Fish Curry is your next go-to weeknight dinner that tastes like a tropical escape. Tender white fish is gently simmered in a luscious coconut-lime sauce infused with garlic, ginger, and warm spices. Served over fluffy jasmine rice, it’s a complete meal that’s both comforting and vibrant.

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Introduction

Few dishes strike the perfect balance between simplicity and flavor like a coconut-based curry. This Coconut Lime Fish Curry is inspired by Southeast Asian coastal cuisine, particularly Thai and Malaysian styles, where coconut milk and lime are pantry staples.

Traditionally, these flavors come together in recipes passed down through generations, often using locally caught fish and aromatic herbs like lemongrass or kaffir lime leaves. For this recipe, we keep it accessible—no specialty market trips required—but still honor the roots with bold, authentic flavor.

Perfect for busy weeknights or casual entertaining, this curry is done in under 30 minutes but feels like something you’d get at a beachside café. Pair it with jasmine rice to soak up the velvety sauce, and you’ve got a dish that will become a repeat favorite.

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Ingredients Overview

Let’s break down the components of this beautifully balanced curry and why each ingredient is essential:

White Fish (Cod, Haddock, or Tilapia)

A firm, flaky white fish holds up well in curry. It absorbs the sauce’s flavors while providing a delicate bite. Cod is ideal, but tilapia or haddock work too. Avoid overly oily fish like mackerel here.

Coconut Milk

The base of our sauce—rich, creamy, and naturally slightly sweet. Use full-fat coconut milk for a silky texture and deep flavor. Light coconut milk can be used but may reduce creaminess.

Fresh Lime Juice & Zest

Lime brings brightness to the dish, cutting through the richness of the coconut milk and waking up all the other flavors. Zest adds fragrant citrus oil to deepen the aroma.

Garlic & Ginger

These aromatics lay the foundation for a flavorful curry. Fresh ginger adds warmth and a hint of peppery spice, while garlic gives it depth.

Onion or Shallot

Sautéed until soft and translucent, onions add sweetness and body to the curry base. Shallots can be substituted for a more subtle flavor.

Curry Powder

A mild curry powder offers a balanced blend of turmeric, cumin, coriander, and fenugreek. It adds warmth without overwhelming heat.

Red Chili (Optional)

A sliced red chili brings subtle heat and color. You can use Thai bird’s eye chili for more intensity or skip it entirely for a milder dish.

Fish Sauce or Soy Sauce

A dash of fish sauce adds umami depth. If you prefer vegetarian options, soy sauce works as a close alternative.

Jasmine Rice

A naturally aromatic rice that complements the curry’s creamy texture. Its slightly sticky nature makes it perfect for soaking up sauce.

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Step-by-Step Instructions

Here’s how to bring this dish together with ease. These steps walk you through not just the how, but the why—for consistently flavorful results.

1. Cook the Jasmine Rice

Start by rinsing 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and keeps the rice fluffy. Add it to a pot with 1½ cups water and a pinch of salt. Bring to a boil, then reduce to low, cover, and cook for 12–15 minutes. Let it rest off-heat, covered, for 5 minutes.

2. Prepare the Aromatics

While the rice cooks, finely chop 1 small onion (or 2 shallots), 2 garlic cloves, and about 1 tablespoon fresh ginger. If using chili, thinly slice one red chili (remove seeds for less heat).

Heat 1 tablespoon coconut or vegetable oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes, until soft. Add garlic, ginger, and chili. Cook for 1 minute until fragrant.

3. Add Curry Powder & Simmer Base

Sprinkle in 1 tablespoon mild curry powder and stir constantly for about 30 seconds. This “blooms” the spices, intensifying their flavor.

Pour in 1 can (13.5 oz) of full-fat coconut milk and stir to combine. Add 1 tablespoon fish sauce and bring to a gentle simmer. Let it cook for 5–6 minutes to thicken slightly.

4. Cook the Fish

Cut your fish into large bite-sized chunks (about 1–1½ inches). Add to the pan, nestling them into the sauce. Cover and let simmer gently for 7–9 minutes, or until fish is opaque and flakes easily with a fork. Avoid over-stirring to keep the pieces intact.

5. Add Lime & Finish

Turn off the heat. Stir in the zest and juice of 1 fresh lime. Taste and adjust seasoning—add a splash of soy sauce or a pinch of salt if needed.

6. Serve

Spoon fluffy jasmine rice into bowls. Ladle the fish curry on top and garnish with chopped fresh cilantro or basil. Serve with lime wedges on the side for extra zing.

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Tips, Variations & Substitutions

Expert Tips:

• Avoid overcooking the fish: Add fish last and cook just until it flakes easily.

• Use fresh ginger and lime: These brighten the dish and cut through the richness.

• Let the curry rest for 5 minutes: This helps flavors meld before serving.

Variations:

• Thai-Style Twist: Add a spoonful of red curry paste and some torn kaffir lime leaves for more complexity.

• Indian-Inspired: Use garam masala instead of curry powder and add a splash of coconut cream for richness.

• Vegetarian Version: Replace fish with cubed tofu or chickpeas. Use soy sauce instead of fish sauce.

Dietary Swaps:

• Low-Carb Option: Serve with cauliflower rice or spiralized zucchini.

• Dairy-Free: Already dairy-free thanks to coconut milk.

• Gluten-Free: Ensure your fish sauce or soy sauce is certified gluten-free.

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Serving Ideas & Occasions

This curry shines best with jasmine rice but can also be paired with:

• Steamed basmati rice or brown rice

• Coconut rice for extra richness

• Fresh naan or flatbread to scoop up the sauce

• A light cucumber salad or quick-pickled veggies for contrast

Perfect For:

• Weeknight family dinners

• Impressing guests with a casual tropical-themed meal

• Meal prep (makes great leftovers)

• Light lunch when served with salad or over rice noodles

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Nutritional & Health Notes

This dish is nutritionally balanced, offering:

• Lean Protein: Fish is a fantastic source of omega-3 fatty acids and B vitamins.

• Healthy Fats: Coconut milk provides medium-chain triglycerides (MCTs), known for their metabolism-boosting properties.

• Complex Carbs: Jasmine rice offers energy and is easier to digest than some heavier grains.

• Anti-Inflammatory Spices: Ginger, garlic, and curry powder contain compounds that support gut and immune health.

• Low in Added Sugar & Dairy-Free: Ideal for many diets.

To lighten the dish, use light coconut milk and serve with more veggies like steamed broccoli or bok choy.

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FAQ

1. Can I use frozen fish for this recipe?

Yes! Frozen white fish like cod or tilapia works perfectly. Thaw it completely and pat it dry before cooking to avoid watering down the sauce.

2. How spicy is this curry?

This is a mild curry by default. The optional chili adds gentle heat. For more kick, add Thai red curry paste or extra fresh chilies to the base.

3. Can I make this curry ahead of time?

Yes. Make the curry base and cook the fish just before serving. The sauce can be made up to 3 days in advance and stored in the fridge.

4. What’s the best substitute for coconut milk?

Coconut cream thinned with water works well. For non-coconut options, use cashew cream or oat milk, but the flavor will change significantly.

5. Can I add vegetables to this curry?

Absolutely. Baby spinach, bell peppers, zucchini, or snap peas can be added. Toss them in during the last 5 minutes of cooking so they remain crisp-tender.

6. Is jasmine rice necessary?

Not at all. While it’s ideal for flavor and texture, any rice works—basmati, brown, or even cauliflower rice for a low-carb version.

7. Can I freeze leftovers?

Yes, this curry freezes well. Store in an airtight container for up to 2 months. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce thickens.