This vibrant Coconut Lime Fish Curry with Jasmine Rice comes together in about 30 minutes and is made all in one pot for easy weeknight dinner that your family will love! The best part is you can easily switch up the ingredients to suit your taste or even use it as an opportunity to clean out the fridge with whatever leftovers you have. Seriously, it’s a win-win situation!
Ingredients Breakdown
Let’s talk about the stars of this dish, here’s what you’ll need to create this delicious coconut lime fish curry that’s loaded with flavor. This recipe serves about 4 and can be scaled up easily.
For the Fish Curry:
- 1 lb white fish fillets (cod or tilapia are my go-to options), cut into 1- to 2-inch chunks
- 1 can (14 oz) full-fat coconut milk (make sure to shake it gently before opening)
- 2 tablespoons red curry paste (this can really make or break your dish, measure it with a spoon and slightly level it off)
- 1 tablespoon fish sauce (optional, but it adds a nice depth of flavor) (make sure it’s at room temperature)
- 2 limes (juice and zest) (you’ll need them for that zingy flavor, zest finely and juice squeezed)
- 2 cloves garlic, minced finely (because garlic makes everything better, right?)
- 1 tablespoon grated fresh ginger (peeled and grated with a microplane, trust me)
- Salt and freshly ground black pepper (to taste, just a couple pinches should do)
- 1 bunch fresh cilantro leaves (to garnish, washed and roughly chopped)
For the Jasmine Rice:
- 1 cup jasmine rice (rinsed until the water runs clear, this keeps it from being too sticky)
- 2 cups water (plus a pinch of salt for flavor)
Using white fish here just creates that perfect texture, and oh don’t skip the coconut milk! It brings everything together with such a creamy, dreamy texture.
Ingredient Tips:
- Fish: You can use any firm white fish that’s available, or even shrimp, if that’s what you have on hand!
- Curry Paste: Adjust to your heat preference. If you like it spicier, feel free to add more!
- Fish Sauce: Can be omitted if you want to keep it vegetarian; just replace it with a bit of soy sauce.
- Cilantro: Not a fan? Try fresh basil or green onions for a nice alternative.
Let’s Get Cooking!
Alright, time to dive into the cooking process. Don’t worry; it’s super straightforward and perfect for those busy weeknights when you just want to whip up something quick and comforting.
Step-by-Step Instructions:
Prepare your ingredients: Rinse and pat the fish dry, then cut into 1- to 2-inch chunks. Next, mince the garlic and grate the ginger. Oh! And don’t forget to zest and juice those limes, keep the zest separate for garnish later. Lastly, rinse the jasmine rice under cold water until it runs clear, then drain it.
Start the rice: Grab a medium saucepan, add 1 cup rinsed jasmine rice, 2 cups water, and a pinch of salt. Bring it to a boil over medium-high heat, watch as it bubbles away, so satisfying! Once it’s boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is tender. After that, turn off the heat and let it sit covered for another 5 minutes. Fluff it with a fork to bring it all together.
Cook the flavor base: In a large skillet or shallow pot, heat about 1 tablespoon of neutral oil over medium heat. Once the oil is hot, stir in 2 tablespoons of red curry paste, along with the 2 minced garlic cloves and 1 tablespoon grated ginger. Stir constantly for about 30-45 seconds until it’s fragrant wow, it’s going to smell so amazing!
Add coconut milk and seasonings: Now, pour in the entire can (14 oz) of coconut milk, mixing it with the curry paste. Add in the juice of 2 limes, lime zest, and a pinch of salt and pepper. Now bring it to a gentle simmer and take a moment to just enjoy the aroma wafting through your kitchen.
Gently cook the fish: Carefully add your fish chunks in a single layer, if possible. Reduce the heat to medium-low and simmer gently, spooning the sauce over the fish. You’ll want to cook this until the fish is just opaque and flakes easily with a fork about 6-10 minutes, depending on the thickness. Keep an eye on it; you don’t want to overcook your fish, it should be tender and flaky!
Finish and adjust the flavors: Give the sauce a taste (Oh! That’s a game changer? seriously) and you can adjust the salt, lime juice, or even a pinch of sugar if needed to balance that acidity. Remove from heat and lightly stir in some chopped cilantro leaves, saving some for garnish.
Serve: Spoon the jasmine rice into shallow bowls and ladle that dreamy coconut lime fish curry over the rice. Garnish with those reserved cilantro leaves and a sprinkle of lime zest or wedges. And voila! You’re ready to dig in!
Why I Love This Recipe
Let me tell you, this is my go-to recipe when I need something quick, satisfying, and, honestly, just a little bit fancy for dinner. I’m a real sucker for anything that combines vibrant flavors with wholesome ingredients and makes everyone at the dinner table smile. Not to mention, it’s comforting and light at the same time, and, well, the best part is you can use whatever you’ve got on hand, talk about a lifesaver!
Serving Suggestions
If you loved this Coconut Lime Fish Curry, be sure to check out my Air Fryer Honey Lemon Salmon, my Jambalaya, or my Crispy Hot Honey Shrimp! Each of these recipes carries that same family-friendly vibe that’s perfect for busy weeknights.
Why This Recipe Works
Quick & Easy
This Coconut Lime Fish Curry literally comes together in just 30 minutes! Perfect for those chaotic evenings when you need to get dinner on the table fast.
One Pot
All the magic happens in one pot, making cleanup a breeze. You can spend more time enjoying your meal and less time scrubbing dishes yes, please!
Customizable
The intimidating part of cooking is often not knowing what to make, but you can easily switch out the fish for shrimp or even make it veggie-based. Use what you have on hand!
Comfort Food
This dish is loaded with creamy coconut goodness and bright lime flavor, making it warm and soothing, a true comfort food favorite.
Family-Friendly
Your family will love the flavors! The combination of spices and creamy texture makes this curry a winner, especially for those picky eaters who just might surprise you.
Storage and Reheating
Serving Suggestions
Honestly, you can serve this dish with some fresh lime wedges on the side and a sprinkle of extra cilantro for that pop of color and flavor. It pairs beautifully with a side of steamed veggies or even a simple green salad.
Storage
This Coconut Lime Fish Curry keeps well in the fridge for 3-4 days. Store it in an airtight container to keep it fresh and tasty.
Reheating Instructions
The best method for reheating is over low heat on the stovetop, you want to avoid drying it out or overcooking the fish. Just stir gently until it’s heated through. You can also pop it in the microwave, covered, for a couple of minutes, just keep an eye on it so it doesn’t explode (no one wants that!)
Freezer Friendly
You can freeze this dish, but I recommend doing so without the rice. It’ll last for about 2-3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and reheat as mentioned above.
Cooking meals that your family loves shouldn’t feel overwhelming. I hope you find this Coconut Lime Fish Curry with Jasmine Rice as big of a hit in your home as it is in mine! Happy cooking, friends! For more Recipes Follow Us in our Pinterest.
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Coconut Lime Fish Curry with Jasmine Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A vibrant Coconut Lime Fish Curry made in one pot, together with jasmine rice. This quick and easy recipe comes together in about 30 minutes and can be easily adapted to use whatever ingredients you have on hand.
Ingredients
- 1 lb white fish fillets (cod or tilapia), cut into 1- to 2-inch chunks
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- 2 limes (juice and zest)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Salt and freshly ground black pepper (to taste)
- 1 bunch fresh cilantro leaves (to garnish)
- 1 cup jasmine rice, rinsed
- 2 cups water (plus a pinch of salt)
Instructions
- Prepare your ingredients: rinse and pat the fish dry, then cut into chunks. Mince the garlic, grate the ginger, and zest and juice the limes. Rinse the jasmine rice under cold water until it runs clear.
- Start the rice: In a medium saucepan, add 1 cup rinsed jasmine rice, 2 cups water, and a pinch of salt. Bring it to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Let it sit covered for another 5 minutes, then fluff with a fork.
- Cook the flavor base: Heat 1 tablespoon of neutral oil in a large skillet. Stir in red curry paste, garlic, and ginger; cook for about 30-45 seconds until fragrant.
- Add coconut milk and seasonings: Pour in coconut milk, mix with curry paste, add lime juice, zest, salt, and pepper. Bring to a gentle simmer.
- Gently cook the fish: Carefully add fish chunks in a single layer, reduce heat to medium-low, and simmer until fish is opaque and flakes easily (about 6-10 minutes).
- Finish and adjust the flavors: Taste the sauce; adjust salt, lime juice, or add sugar if needed. Stir in some chopped cilantro leaves.
- Serve: Spoon jasmine rice into bowls, ladle curry over it, and garnish with reserved cilantro leaves and lime zest.
Notes
This dish is customizable; you can swap fish for shrimp or make it vegetarian by omitting the fish sauce. It’s best served with fresh lime wedges and can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
