This Coconut Lime Fish Curry with Jasmine Rice is pure comfort in a bowl—bright, creamy, and effortlessly elegant. If you’re craving something quick yet soul-satisfying, this recipe delivers tropical warmth with every bite. The rich coconut milk and zingy lime make this fish curry unforgettable, and it comes together faster than you’d think.
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What Is Coconut Lime Fish Curry?
At its heart, this dish is a gentle, Thai-inspired curry that relies on pantry staples and fresh aromatics to create layers of flavor. The white fish becomes melt-in-your-mouth tender in the creamy coconut base, infused with fragrant red curry paste, garlic, ginger, and the zing of fresh lime juice and zest.
Served over fluffy jasmine rice, this meal feels indulgent but is surprisingly light—perfect for both a cozy night in or impressing guests with minimal effort.
Reasons to Love This Coconut Lime Fish Curry
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One-pan wonder: Everything comes together in one pot (plus a pot for rice), making clean-up a breeze!
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Fast and flavorful: Ready in 30 minutes, but tastes like it simmered for hours.
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Bright and comforting: Coconut and lime are a match made in heaven!
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Customizable: You can easily swap in tofu, shrimp, or vegetables.
What Does This Curry Taste Like?
Oh, it’s dreamy. Imagine the creamy richness of coconut milk meeting the citrusy brightness of fresh lime. The curry paste adds a gentle heat and depth, while the fish soaks in all that flavor, becoming tender and flaky. Add a handful of cilantro on top and serve over jasmine rice—it’s vibrant, silky, and deeply satisfying.
Health Benefits of This Recipe
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Omega-3 rich: Thanks to the white fish.
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Anti-inflammatory: Ginger and garlic bring gut-soothing, immune-boosting power.
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Dairy-free and gluten-free: Naturally suitable for many dietary needs.
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Easily made vegan: Swap fish for tofu and skip the fish sauce.
Ingredients
Here’s everything you’ll need to bring this delicious dish to life:
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1 lb (450g) white fish fillets (cod, tilapia, or haddock), cut into chunks
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1 can (14 oz) coconut milk (full-fat for creaminess)
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2 tablespoons red curry paste
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1 tablespoon fish sauce (optional but adds depth)
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Juice and zest of 2 limes
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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Salt and pepper to taste
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Fresh cilantro leaves, for garnish
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1 cup jasmine rice
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2 cups water
Tools You’ll Need
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Large skillet or sauté pan
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Medium saucepan with lid (for rice)
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Cutting board and sharp knife
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Microplane or fine grater (for zesting lime and grating ginger)
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Measuring spoons
Ingredient Swaps & Additions
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Vegan swap: Use tofu or tempeh instead of fish. Skip the fish sauce or sub with soy sauce or tamari.
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Add veggies: Bell peppers, zucchini, snap peas, or baby spinach can be tossed in during the simmering step.
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Boost the heat: Add a pinch of chili flakes or a chopped Thai chili for a spicier version.
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Switch the rice: Basmati, brown rice, or even cauliflower rice can work if jasmine isn’t on hand.
How to Make Coconut Lime Fish Curry
Step 1: Prep Your Ingredients
Cut your fish into bite-sized chunks. Mince the garlic and grate the ginger. Zest and juice your limes—set aside separately for maximum flavor impact later.
Step 2: Cook the Aromatics
In a large skillet, heat a splash of oil over medium heat. Add the red curry paste, garlic, and ginger. Cook for 1-2 minutes, stirring constantly, until fragrant and slightly darkened. Your kitchen will smell amazing right now!
Step 3: Add Fish & Simmer
Gently add the fish to the pan, stirring carefully to coat with the curry base. Cook for 2-3 minutes until the edges start to flake. Then, stir in the coconut milk, lime juice, zest, fish sauce (if using), salt, and pepper. Let it simmer gently for about 10–15 minutes until thickened slightly and fish is cooked through.
Step 4: Make Jasmine Rice
While the curry simmers, rinse the jasmine rice under cold water until the water runs mostly clear. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–20 minutes until fluffy. Fluff with a fork when done.
Step 5: Serve & Garnish
Spoon a generous portion of jasmine rice into bowls, top with the warm coconut lime fish curry, and sprinkle with fresh cilantro leaves and extra lime zest if you’d like. Serve with lime wedges for squeezing!
What to Serve with Coconut Lime Fish Curry
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Quick cucumber salad: A light, crunchy side to contrast the creamy curry.
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Steamed greens: Think bok choy, spinach, or broccoli.
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Roti or naan: To soak up that luscious sauce (not traditional here, but always welcome!).
Tips for the Best Curry
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Don’t overcook the fish: It should flake easily but still be tender.
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Zest before juicing: Always zest your limes first—it’s nearly impossible once they’re cut!
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Use full-fat coconut milk: It gives the sauce body and depth that light versions can’t match.
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Taste and tweak: Add more lime or salt as needed—everyone’s palate is different.
How to Store & Reheat
Let the curry cool completely before transferring to an airtight container. It keeps in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or coconut milk to loosen it up.
Note: Jasmine rice tends to harden when refrigerated. Sprinkle with water and reheat covered for soft, fluffy results.
FAQs About Coconut Lime Fish Curry
Can I use frozen fish?
Absolutely. Just thaw completely and pat dry before cooking to avoid excess moisture.
Is this recipe spicy?
It’s mild to medium. Red curry paste varies by brand, so taste and adjust if you prefer more heat.
Can I freeze it?
Yes! The curry freezes well. Let it cool completely, portion, and freeze for up to 2 months. Reheat gently.
What kind of fish works best?
White fish like cod, tilapia, halibut, or haddock are ideal. They hold their shape and absorb flavor beautifully.
In Conclusion
This Coconut Lime Fish Curry with Jasmine Rice is a weeknight savior—easy, elegant, and bursting with flavor. The creamy coconut base, zingy lime, and tender fish over jasmine rice is just chef’s kiss! Whether you’re cooking for one, two, or a crowd, this dish is anything but boring!!
If you’re looking for more peachy, citrus-kissed or tropical-inspired meals, be sure to check out these favorites:
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🌶️ Thai Mango Chicken Stir-Fry
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🍑 Peach Basil Glazed Salmon
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🥥 Coconut Shrimp with Spicy Peach Dipping Sauce
Show Me Your Curry!
Did you try this recipe? I’d love to see your version! Leave a comment and rating below, or tag your creations on Pinterest so we can drool together. Your kitchen wins make my day!
Coconut Lime Fish Curry with Jasmine Rice
Ingredients
- 1 lb 450g white fish fillets (cod, 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
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- 1 cup jasmine rice
- 2 cups water
Instructions
- Prepare ingredients: Cut fish into chunks; mince garlic and grate ginger.
- Cook the curry: Heat oil in a pan. Add curry paste, garlic, and ginger, cooking briefly. Add fish, cooking gently until lightly flaked.
- Simmer: Stir in coconut milk, lime juice, zest, salt, pepper, and optional fish sauce. Simmer until slightly thickened, about 10-15 minutes.
- Prepare jasmine rice: Rinse rice, then boil with water and a pinch of salt. Reduce heat, cover, and simmer 15-20 minutes until tender.
- Serve: Fluff rice with a fork. Serve curry over rice, garnished with fresh cilantro and additional lime zest if desired.