Coconut Lime Fish Curry with Jasmine Rice

Coconut Lime Fish Curry with Jasmine Rice is a fragrant, comforting dish that brings together tender fish simmered in a creamy coconut curry sauce with the bright zest of lime and warm spices. Served over fluffy jasmine rice, it’s a well-balanced meal that feels both nourishing and refreshing. I love how the citrus and coconut create a tropical flavor profile that’s vibrant and deeply satisfying.

Why You’ll Love This Recipe

I love how easy this curry is to pull together, yet it tastes like something I’d order from a high-end coastal restaurant. The lime keeps the coconut milk from feeling too heavy, and the fish becomes buttery-soft as it simmers in the sauce. It’s perfect for weeknights when I want something fast but flavorful, and it pairs beautifully with jasmine rice to soak up every last drop of that luscious curry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the curry:

• White fish fillets (like cod, halibut, tilapia, or snapper)
• Coconut milk (full-fat for richness)
• Onion, finely chopped
• Garlic, minced
• Ginger, grated
• Lime juice and zest
• Fish sauce or soy sauce
• Red curry paste
• Turmeric (optional, for color and warmth)
• Olive oil or coconut oil
• Fresh cilantro (for garnish)
• Salt and pepper to taste

For the jasmine rice:

• Jasmine rice
• Water
• Salt

Directions

1. I start by rinsing the jasmine rice under cold water, then cook it with a pinch of salt according to the package instructions — usually a 1:1.5 ratio of rice to water.
2. While the rice cooks, I heat oil in a large skillet or saucepan over medium heat.
3. I sauté the chopped onion until soft, then add garlic and ginger, cooking for another minute until fragrant.
4. I stir in the red curry paste and turmeric, letting it cook for about a minute to release the oils.
5. I pour in the coconut milk and add fish sauce (or soy sauce), lime juice, and lime zest. I bring it to a gentle simmer.
6. I season the fish fillets with salt and pepper, then carefully add them to the simmering curry sauce.
7. I cover and cook for about 6–8 minutes, or until the fish is opaque and flakes easily with a fork.
8. I taste and adjust seasoning, adding more lime juice or salt if needed.
9. I serve the fish curry over jasmine rice and garnish with chopped cilantro and an extra wedge of lime.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add vegetables like baby spinach, zucchini, or bell peppers to make it a full one-pot meal. For more heat, I add fresh chili or a spoon of chili oil. If I don’t have red curry paste, I’ve used yellow or green curry paste, each bringing its own twist. And if I want a richer curry, I add a spoonful of peanut butter for a Thai-inspired variation.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the curry gently in a saucepan over low heat, adding a splash of water or coconut milk to loosen the sauce. I reheat the rice in the microwave or steam it briefly on the stove.

FAQs

Can I use frozen fish?

Yes, I use frozen fish all the time. I thaw it fully and pat it dry before cooking to keep the sauce from getting watery.

What’s the best type of fish for curry?

I prefer firm white fish like cod, halibut, or snapper. They hold their shape well and soak up the curry flavor beautifully.

Can I make this curry ahead of time?

Yes, I often make the sauce ahead and store it in the fridge. I add the fish just before serving to keep it from overcooking.

Is this curry very spicy?

It depends on the red curry paste. Some brands are hotter than others. I start with a smaller amount and build up to my taste.

What can I serve with this besides rice?

I’ve served it with rice noodles, cauliflower rice, or warm naan bread — anything that can soak up the sauce works perfectly.

Conclusion

Coconut Lime Fish Curry with Jasmine Rice is a warm, flavorful dish that’s both comforting and refreshing. I love how the creamy coconut base pairs with bright citrus and tender fish to create a meal that feels light but deeply satisfying. Whether I’m cooking for a busy weeknight or a cozy weekend dinner, this curry always brings bold flavor to the table.

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