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Easy Coconut Lime Fish Curry with Jasmine Rice

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A creamy, tangy coconut lime fish curry simmered with spices and aromatics, served over fluffy jasmine rice. A tropical, comforting dish ready in 30 minutes.

Ingredients

Scale

  • 1 lb white fish (cod, tilapia, or haddock), cut into chunks

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp curry powder

  • 1 red chili, sliced (optional)

  • 1 tbsp fish sauce or soy sauce

  • Zest and juice of 1 lime

  • 1 tbsp oil (coconut or vegetable)

  • Salt to taste

  • Fresh cilantro for garnish

  • 1 cup jasmine rice

  • 1½ cups water

  • Lime wedges for serving

Instructions

  • Rinse jasmine rice and cook in 1½ cups water with a pinch of salt. Simmer covered for 12–15 minutes. Rest 5 minutes.

  • Heat oil in a skillet. Sauté onion for 3–4 minutes until soft. Add garlic, ginger, and chili. Cook 1 minute.

  • Stir in curry powder and cook 30 seconds. Pour in coconut milk and fish sauce. Simmer 5–6 minutes.

  • Add fish pieces. Cover and simmer 7–9 minutes until fish is opaque and flaky.

  • Stir in lime zest and juice. Adjust seasoning if needed.

  • Serve curry over jasmine rice. Garnish with cilantro and lime wedges.

Notes

  • Use light coconut milk for a lighter version

  • Substitute tofu or chickpeas for a vegetarian option

  • Add baby spinach or bell peppers for extra veg

  • Sauce can be made ahead and refrigerated for 3 days

Find it online: https://nomcrafters.com/easy-coconut-lime-fish-curry-with-jasmine-rice/