Coconut Lime Fish Curry with Jasmine Rice

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This Coconut Lime Fish Curry is a rich, aromatic dish featuring flaky white fish simmered in a creamy coconut milk sauce with zesty lime, fragrant spices, and fresh herbs. Served over fluffy jasmine rice, this dish is the perfect blend of comforting and refreshing flavors. Whether you’re craving a quick weeknight dinner or a restaurant-quality meal at home, this recipe delivers bold taste in every bite.

Ingredients

For the Curry:

  • 1 lb white fish fillets (cod, tilapia, halibut), cut into chunks

  • 1 can (13.5 oz) coconut milk

  • 2 tablespoons coconut oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch piece ginger, grated

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • ½ teaspoon coriander powder

  • ½ teaspoon chili flakes (optional)

  • 1 cup diced tomatoes (fresh or canned)

  • 1 cup fish or vegetable broth

  • Zest and juice of 1 lime

  • 2 tablespoons fish sauce or soy sauce

  • ½ teaspoon brown sugar

  • Salt and pepper to taste

  • ÂĽ cup fresh cilantro, chopped

  • 1-2 Thai chilies, sliced (optional for extra heat)

For the Jasmine Rice:

  • 1½ cups jasmine rice

  • 3 cups water

  • ½ teaspoon salt

  • 1 teaspoon coconut oil

Preparation

Step 1: Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add salt and coconut oil, then stir in the rice. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

Step 2: Sauté Aromatics
Heat coconut oil in a large skillet or pot over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Stir in garlic, ginger, turmeric, cumin, coriander, and chili flakes. Cook for 1 minute until fragrant.

Step 3: Build the Curry Base
Add diced tomatoes and cook for 3 minutes until they soften. Pour in coconut milk, fish broth, lime zest, lime juice, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.

Step 4: Cook the Fish
Gently add fish chunks into the curry sauce. Reduce heat to low, cover, and simmer for 7-10 minutes until the fish is cooked through and flakes easily. Taste and adjust seasoning with salt and pepper.

Step 5: Serve and Garnish
Ladle the curry over jasmine rice and garnish with fresh cilantro and sliced Thai chilies if desired. Serve with extra lime wedges for a zesty finish.

Variations

  • Vegetarian Option: Replace fish with tofu or chickpeas.

  • Extra Protein: Add shrimp or scallops along with the fish.

  • Creamier Texture: Stir in a tablespoon of coconut cream at the end.

Cooking Notes

  • Use fresh lime juice for the best citrusy flavor.

  • For a milder version, omit chili flakes and Thai chilies.

  • Be gentle when stirring the fish to prevent breaking apart.

Serving Suggestions

  • Pair with a side of naan or roti to soak up the sauce.

  • Serve with steamed vegetables like bok choy or green beans.

Time Breakdown

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

Nutritional Information (Per Serving)

  • Calories: 480

  • Protein: 38g

  • Carbohydrates: 45g

  • Fat: 18g

  • Sodium: 780mg

FAQs

Q: Can I use frozen fish?
Yes! Just thaw it completely and pat dry before cooking.

Q: What type of fish works best?
Mild, flaky fish like cod, tilapia, or snapper works well.

Q: How can I make it spicier?
Increase chili flakes, add Thai chilies, or drizzle with sriracha.

Conclusion

This Coconut Lime Fish Curry is a delightful, flavor-packed dish that combines creamy coconut with bright citrus and warming spices. Easy to make and perfect for any night of the week, it’s a must-try recipe for seafood lovers!

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