Experience a delightful fusion of flavors with this Coconut Lime Fish Curry served alongside fragrant Jasmine Rice. Tender white fish is simmered in a rich coconut milk base, infused with zesty lime and aromatic spices, offering a harmonious blend of taste and texture. This dish not only promises a satisfying meal but also brings a touch of tropical elegance to your dining table.​

Why You’ll Love This Recipe

• Quick and Easy: With a total preparation and cooking time of just 30 minutes, this recipe is perfect for weeknight dinners or impromptu gatherings.​

• Flavorful and Aromatic: The combination of coconut milk, red curry paste, and fresh lime creates a vibrant and mouth-watering curry that tantalizes the senses.​

• Nutritious: Packed with lean protein from the white fish and essential nutrients from the spices and herbs, this curry is both wholesome and delicious.​

• Customizable: Easily adaptable to include your favorite vegetables or adjust the spice level to suit your palate.​Good Food+1Simply Recipes+1

Ingredients

For the Fish Curry:

• 1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks​

• 1 can (14 oz) coconut milk​

• 2 tablespoons red curry paste​

• 1 tablespoon fish sauce (optional)​

• Juice and zest of 2 limes​

• 1 tablespoon vegetable oil​

• 1 small onion, finely chopped​

• 2 cloves garlic, minced​

• 1 tablespoon fresh ginger, grated​

• 1 red bell pepper, sliced​

• Salt and pepper to taste​

• Fresh cilantro or basil for garnish​theaustralian

For the Jasmine Rice:

• 1 1/2 cups jasmine rice​

• 1 1/2 cups water​

• 1 cup coconut milk​Simply Recipes

• 1/2 teaspoon salt​Perry’s Plate

• Juice of 1 lime​

• Fresh cilantro for garnish​

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Preparing the Jasmine Rice:

1. Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear.​

2. Cook the Rice: In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.​

3. Rest and Fluff: Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork and stir in the lime juice. Keep warm until ready to serve.​

Preparing the Coconut Lime Fish Curry:

1. Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.​

2. Incorporate Curry Paste: Add the red curry paste to the skillet, stirring continuously for 1-2 minutes to release its flavors.​

3. Add Coconut Milk and Vegetables: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer. Add the sliced red bell pepper and cook for 3-4 minutes until slightly tender.​

4. Cook the Fish: Gently place the fish chunks into the skillet, ensuring they are submerged in the sauce. Add the fish sauce (if using), lime zest, and lime juice. Season with salt and pepper to taste. Cover and let the curry simmer for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.​

5. Garnish and Serve: Sprinkle fresh cilantro or basil over the curry. Serve hot over the prepared jasmine rice.​

Servings and Timing

• Servings: This recipe yields 4 servings.​

• Preparation Time: Approximately 10 minutes.​

• Cooking Time: Approximately 20 minutes.​

• Total Time: Approximately 30 minutes.​Good Food+7seriouseats.com+7adelaidenow.com.au+7

Variations

• Vegetable Additions: Incorporate vegetables like spinach, zucchini, or snap peas for added texture and nutrition.​

• Protein Alternatives: Substitute the white fish with shrimp, salmon, or tofu to suit different dietary preferences.​

• Spice Level: Adjust the heat by adding more or less red curry paste, or include fresh chilies to intensify the spiciness.​

• Herbal Twist: Experiment with different herbs such as Thai basil or mint to introduce new flavor dimensions.​

Storage and Reheating

• Refrigeration: Store any leftover curry and rice in separate airtight containers in the refrigerator for up to 2 days.​Perry’s Plate

• Reheating: Gently reheat the curry in a saucepan over medium heat until warmed through. Reheat the rice in the microwave or on the stovetop with a splash of water to prevent drying out.​

FAQs

What type of white fish is best for this curry?

Firm white fish such as cod, tilapia, halibut, or snapper are ideal choices as they hold their shape well during cooking.​

Can I use light coconut milk instead of full-fat?

Yes, light coconut milk can be used for a lighter

Coconut Lime Fish Curry with Jasmine Rice

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• Author: Olivia
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Gluten Free

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Description

Enjoy the vibrant flavors of this Coconut Lime Fish Curry with Jasmine Rice – a quick and creamy Thai-inspired dish bursting with zesty lime, tender white fish, and rich coconut milk. Perfect for a weeknight dinner or flavorful family meal!

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Ingredients

For the Fish Curry:

• 1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks

• 1 can (14 oz) coconut milk

• 2 tablespoons red curry paste

• 1 tablespoon fish sauce (optional)

• Juice and zest of 2 limes

• 1 tablespoon vegetable oil

• 1 garlic clove, minced

• 1 small onion, finely chopped

• 1 teaspoon grated ginger

• Salt and pepper to taste

• Fresh cilantro and lime wedges for garnish

For the Jasmine Rice:

• 1 cup jasmine rice

• 2 cups water

• Pinch of salt

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Instructions

• Rinse jasmine rice under cold water. Combine with water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender. Remove from heat and let rest.

• In a large skillet or saucepan, heat the oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and translucent, about 2-3 minutes.

• Stir in red curry paste and cook for another minute.

• Pour in the coconut milk, stirring to combine. Add fish sauce (if using), lime zest, and juice.

• Bring to a gentle simmer and add the fish chunks. Simmer for 7–10 minutes, or until the fish is cooked through and flakes easily.

• Season with salt and pepper to taste.

• Serve the curry over jasmine rice, topped with fresh cilantro and lime wedges.

Notes

• Use any firm white fish for this recipe, or try shrimp for a variation.

• Adjust the amount of curry paste to control heat.

• Add vegetables like bell peppers or spinach for extra nutrition.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop