Dive into the vibrant and aromatic world of tropical flavors with this Coconut Lime Fish Curry with Jasmine Rice. This dish is a delightful fusion of creamy coconut milk, zesty lime, tender white fish, and fragrant Thai-inspired spices. Served over fluffy jasmine rice, this curry is not only comforting but also refreshingly light, making it a perfect dinner option any time of year.
This recipe brings restaurant-quality curry into your kitchen with simple ingredients and easy-to-follow steps. Whether you’re craving a coastal escape or just a satisfying meal with a tangy twist, this curry will transport your taste buds to paradise.
Ingredients
For the Coconut Lime Fish Curry:
- 1 lb firm white fish (cod, halibut, or tilapia), cut into chunks
- 1 tbsp coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp Thai red curry paste (adjust to spice preference)
- 1 can (13.5 oz) full-fat coconut milk
- Zest and juice of 2 limes
- 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
- 1 tsp brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans
- Fresh cilantro and lime wedges for garnish
- Salt and pepper to taste
For the Jasmine Rice:
- 1 cup jasmine rice
- 1 3/4 cups water
- Pinch of salt
Instructions
Step 1: Cook the Jasmine Rice
- Rinse jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine rice, water, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
Step 2: Prepare the Coconut Lime Fish Curry
- Heat coconut oil in a large skillet or saucepan over medium heat.
- Add chopped onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Add Thai red curry paste and cook for 1–2 minutes to release the flavors.
- Pour in the coconut milk and stir to combine.
- Add lime zest, lime juice, fish sauce, and brown sugar. Simmer for 5 minutes.
- Add red bell pepper and snap peas. Simmer for another 5 minutes until vegetables are just tender.
- Gently place fish chunks into the curry. Cover and simmer for 6–8 minutes, or until fish is cooked through and flakes easily with a fork.
- Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
Step 3: Assemble and Serve
- Spoon jasmine rice into bowls.
- Ladle the coconut lime fish curry over the rice.
- Garnish with fresh cilantro, lime wedges, and additional red chili flakes if desired.
Tips for Success
- Choose firm white fish that can hold up to simmering without falling apart.
- Don’t overcook the fish—once it turns opaque and flakes easily, it’s done.
- Adjust spice level by using more or less curry paste, or adding fresh chilies.
- For a vegan version, substitute fish with tofu or chickpeas and use soy sauce instead of fish sauce.
Why You’ll Love This Dish
- Tropical flavor explosion: Creamy coconut and zesty lime make every bite pop.
- Weeknight friendly: Ready in under 40 minutes with minimal prep.
- Nutrient-rich: Packed with lean protein, fiber, and healthy fats.
- Customizable: Add your favorite veggies like zucchini, spinach, or mushrooms.
Conclusion
Coconut Lime Fish Curry with Jasmine Rice is a flavorful, comforting, and vibrant meal that brings the taste of the tropics to your table. With the perfect balance of creaminess, citrus, and spice, this dish will become a staple in your weekly meal rotation. Plus, it’s easy enough for a quick dinner yet impressive enough for guests.