Go Back
Coconut Lime Fish Curry with Jasmine Rice Recipe
Ash Tyrrell

Coconut Lime Fish Curry with Jasmine Rice Recipe

The first time I made Coconut Lime Fish Curry with Jasmine Rice, I was amazed at how quickly such bold flavors came together. The creamy coconut milk, bright lime, and tender fish created a comforting dish that felt both fresh and satisfying. I remember tasting the sauce and thinking it felt like a tropical vacation in a bowl.
Print Recipe Pin Recipe
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb firm white fish cod, tilapia, or halibut, cut into bite-sized pieces – choose a firm fish so it holds its shape while simmering in the curry.
  • 1 tablespoon coconut oil or vegetable oil – helps sauté aromatics and adds a subtle coconut flavor.
  • 1 small onion finely chopped – builds a savory base for the curry sauce.
  • 3 cloves garlic minced – adds depth and fragrance to the curry.
  • 1 tablespoon fresh ginger minced – brings warmth and a slight spicy note.
  • 2 tablespoons red or green curry paste – the key flavor booster that provides spice and aromatic complexity.
  • 1 can 13.5 oz coconut milk – creates the creamy base of the curry sauce.
  • 1 cup fish or vegetable broth – thins the curry slightly and enhances the savory taste.
  • Zest and juice of 1 lime – brightens the curry with fresh citrus flavor.
  • 1 tablespoon fish sauce optional – adds deep umami flavor to the sauce.
  • 1 teaspoon sugar optional – balances acidity and spice.
  • 1 red bell pepper sliced – provides color, sweetness, and crunch.
  • 1 cup snap peas or green beans – adds texture and freshness.
  • Fresh cilantro – perfect for garnish and herbal freshness.
  • Lime wedges – served on the side for extra citrus brightness.
  • 1 cup jasmine rice – fragrant rice that pairs perfectly with coconut curry.

Method
 

  1. Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy rather than sticky. Add the rice, water, and a pinch of salt to a saucepan and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove the pot from heat and let the rice rest for 5 minutes before fluffing it gently with a fork.
  2. Heat coconut oil in a large skillet over medium heat until warm. Add the chopped onion and cook for about 2–3 minutes until it softens and becomes fragrant. Next, stir in the minced garlic and fresh ginger. Continue cooking for about one minute so the flavors release into the oil. Add the curry paste and stir it into the aromatics, letting it cook briefly to deepen its flavor.
  3. Pour the coconut milk and broth into the skillet with the curry mixture. Stir everything together until the sauce becomes smooth and evenly combined. Allow the mixture to come to a gentle simmer so the flavors begin to blend. The coconut milk creates a creamy base that balances the spice of the curry paste. At this stage, the sauce will start to smell rich and aromatic.
  4. Add the lime zest and fresh lime juice to the simmering sauce. This bright citrus flavor helps balance the creamy coconut milk. Stir in fish sauce if using, along with a small amount of sugar to balance acidity and spice. Taste the sauce and adjust seasoning if necessary. Let the curry simmer gently for a couple of minutes so the flavors combine fully.
  5. Place the sliced red bell pepper and snap peas into the curry sauce. Let them cook for about 3–4 minutes until they become tender but still slightly crisp. Carefully add the fish pieces to the skillet, ensuring they are submerged in the sauce. Avoid stirring too vigorously so the fish remains intact. Simmer for 4–5 minutes until the fish turns opaque and flakes easily.
  6. Remove the curry from heat once the fish is fully cooked. Sprinkle fresh cilantro over the top for a bright herbal finish. Serve the hot coconut lime fish curry over a bed of fluffy jasmine rice. Add lime wedges on the side for extra freshness. The result is a creamy, tangy, and aromatic dish that tastes both comforting and vibrant.

Notes

  • I always use fresh lime juice instead of bottled because it gives the curry a much brighter taste.
  • I prefer full-fat coconut milk since it makes the sauce extra creamy and rich.
  • I try not to overcook the fish; adding it at the end keeps it tender and flaky.
  • I sometimes toast the curry paste briefly in the oil to bring out deeper flavor.
  • I like adding a small handful of fresh herbs at the end for extra aroma.