Name: Coconut Lime Fish Curry with Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb white fish fillets (cod or tilapia), cut into 1- to 2-inch chunks; 1 can (14 oz) full-fat coconut milk (shaken gently before opening); 2 tablespoons red curry paste (measured with a spoon and slightly leveled); 1 tablespoon fish sauce (optional) (room temperature); 2 limes juice and zest (zest finely grated and juice strained); 2 cloves garlic (minced finely); 1 tablespoon grated fresh ginger (peeled and grated with a microplane); Salt and freshly ground black pepper (to taste); 1 bunch fresh cilantro leaves (for garnish, washed and roughly chopped); 1 cup jasmine rice (rinsed until water runs clear); 2 cups water for rice (plus a pinch of salt)

Jump to Recipe

Creamy, tangy, and wonderfully fragrant, Coconut Lime Fish Curry with Jasmine Rice is a weeknight winner that feels like a special occasion. Imagine perfectly flaky white fish bathed in a silky coconut-lime sauce with a hint of red curry warmth—comforting, bright, and satisfying all at once. Fun fact: in many coastal cultures, fish cooked in coconut milk is a classic for festive gatherings, and that tropical aroma often sparks instant smiles around the table. If you love easy dinners that impress, this recipe is for you.

This dish is simple to prepare, comes together quickly, and is perfect for picky eaters and food lovers alike. If you want a complete recipe page with tips and variations, check the full coconut lime fish curry with jasmine rice for extra ideas and photos. Ready to dive in? Let’s get cooking and make a meal your family will ask for again.

What is Coconut Lime Fish Curry with Jasmine Rice?

What’s in a name—creamy coconut, zesty lime, tender fish, and fragrant jasmine rice, of course! Why call it Coconut Lime Fish Curry with Jasmine Rice? Because it tells the whole delicious story: rich coconut milk meets citrus brightness and mild curry to cradle flaky fish over a bed of aromatic jasmine. Who named it—an overenthusiastic cook or a poetic food lover? Maybe both. As the old saying goes, “the way to a man’s heart is through his stomach,” and this curry certainly knows the route.

Curious? Give it a try and see whether the lime or the coconut wins the soul-stealing contest. You’ll get hooked on the balance of flavors fast—go ahead and make it tonight.

Why You’ll Love This

This curry ticks so many boxes. First, the highlight is the luscious coconut-lime sauce: silky texture, tangy lime brightness, and a gentle heat from red curry paste that never overpowers. Second, making this at home is cost-effective—white fish like tilapia or cod is wallet-friendly compared to restaurant seafood mains, and pantry staples like coconut milk stretch a long way. Third, the fresh finishing touches—cilantro, extra lime zest, and a squeeze of lime—elevate the dish with aromatic complexity and color.

Compared to other blog favorites like richer coconut-based curries or heavier cream-based fish dishes, this version is lighter but still indulgent. It’s ideal for families and dinner parties alike—go on, bring a little tropical sunshine to your table and make memories over a bowl.

How to Make

Quick Overview

This recipe is straightforward, beginner-friendly, and reliably delicious. You’ll cook a creamy coconut sauce infused with red curry paste, ginger, and garlic, add gentle chunks of white fish until just flaky, and serve everything over steamed jasmine rice. The standout elements are the silky coconut sauce and the bright lime finish. Prep time is about 10–15 minutes and cook time about 20–25 minutes, so you can have dinner ready in roughly 35–40 minutes.

Ingredients

1 lb (450 g) white fish fillets (cod or tilapia), cut into 1- to 2-inch chunks
1 can (14 oz / 400 ml) full-fat coconut milk, shaken gently before opening
2 tablespoons red curry paste, measured with a spoon and slightly leveled
1 tablespoon fish sauce (optional), room temperature
Juice and zest of 2 limes, zest finely grated and juice strained
2 cloves garlic, minced finely
1 tablespoon grated fresh ginger, peeled and grated with a microplane
Salt and freshly ground black pepper to taste
Fresh cilantro leaves, for garnish, washed and roughly chopped
1 cup jasmine rice, rinsed until water runs clear
2 cups water for rice, plus a pinch of salt

Directions

Prepare ingredients: Rinse and pat fish dry, then cut into 1- to 2-inch chunks. Mince the garlic and grate the ginger. Zest and juice the limes, keeping zest separate for garnish. Rinse the jasmine rice under cold water until it runs clear, then drain.
Start the rice: In a medium saucepan, combine 1 cup rinsed jasmine rice, 2 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Turn off heat and let sit covered for 5 minutes, then fluff with a fork.
Cook the flavor base: In a large skillet or shallow pot, heat 1 tablespoon neutral oil over medium heat. Add 2 tablespoons red curry paste, 2 minced garlic cloves, and 1 tablespoon grated ginger. Stir constantly for 30-45 seconds until fragrant—do not let it burn.
Add coconut milk and seasonings: Pour in the entire can (14 oz) of coconut milk, stirring to combine with the paste. Add the juice of 2 limes and lime zest, 1 tablespoon fish sauce if using, and a pinch of salt and pepper. Bring the sauce to a gentle simmer.
Gently cook the fish: Carefully add the fish chunks in a single layer if possible. Reduce heat to medium-low and simmer gently, spooning sauce over the fish, until the fish is just opaque and flakes easily with a fork, about 6-10 minutes depending on thickness. Avoid overcooking.
Finish and adjust flavors: Taste the sauce and adjust salt, lime juice, or a pinch of sugar if needed to balance acidity. Remove from heat and lightly stir in a few chopped cilantro leaves, saving some for garnish.
Serve: Spoon jasmine rice into shallow bowls and ladle the coconut lime fish curry over the rice. Garnish with additional cilantro and extra lime zest or wedges.

Coconut Lime Fish Curry with Jasmine Rice

What to Serve With

Serve this curry with crunchy sides and cooling contrasts: cucumber and carrot ribbons dressed in rice vinegar, a simple mango salad for sweetness, or steamed bok choy for greens. For bread lovers, warm naan or crusty baguette works well to mop up sauce. For dessert, a light coconut-based sweet is ideal—try pairing the meal with a slice of coconut cake with cream cheese coconut frosting to keep the theme going.

Beverage pairings include an off-dry Riesling, a cold lager, or iced green tea with a squeeze of lime.

Top Tips for Perfecting

Fish choice: Use firm white fish like cod, haddock, or tilapia; avoid thin fillets that overcook easily.
Curry paste: Adjust the amount of red curry paste to control spice—start with 1 tablespoon for milder heat.
Coconut milk: Full-fat coconut milk gives the best silky mouthfeel; if using light coconut milk, reduce simmer time slightly to avoid thinning the sauce.
Lime balance: Add lime juice gradually—you can always add more, but you can’t take it out. Zest adds aroma without extra acidity.
Don’t overcook: Fish cooks quickly; check for flakiness at the 6-minute mark and remove from heat promptly to keep it tender.
Make ahead: Prepare the sauce base a day ahead and gently reheat before adding fish for faster dinner prep.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep rice and curry in separate containers for best texture.
Freezing: Fish in the curry softens when frozen and thawed; if you plan to freeze, remove fish after cooking and freeze the sauce only for up to 2 months. Thaw in the fridge overnight before reheating and add freshly cooked fish when serving.
Reheating: Gently reheat curry on the stove over low heat, stirring frequently. If the sauce is too thick or separated after refrigeration, add a splash of coconut milk or water and warm slowly. Reheat rice in the microwave covered with a damp paper towel, or steam briefly on the stove to restore moisture.

FAQs

What type of fish works best for this curry?
Firm white fish like cod, tilapia, haddock, or halibut work best because they hold shape and flake nicely without falling apart in the sauce.

Can I make this recipe gluten-free?
Yes. Ensure your red curry paste and fish sauce (if used) are labeled gluten-free. Jasmine rice and the rest of the ingredients are naturally gluten-free.

How can I make this less spicy for kids?
Reduce the red curry paste to 1 tablespoon or substitute with 1 teaspoon of mild curry powder. Add more coconut milk to mellow heat, and finish with extra lime and a pinch of sugar if needed.

Can I use frozen fish?
Yes, use thawed fish and pat dry before cooking. Thaw in the refrigerator overnight for best texture and even cooking.

Is there a vegetarian version of this dish?
Absolutely—replace fish with firm tofu or seeded eggplant chunks; cook until tender and slightly browned, then simmer in the coconut-lime sauce the same way.

Conclusion

This Coconut Lime Fish Curry with Jasmine Rice is a fast, family-friendly meal that delivers a luxurious, tropical flavor without fuss. It’s simple enough for a weeknight and pretty enough for guests, balancing creamy coconut with bright lime and fragrant jasmine rice. Give it a try and share the love—this one has a real knack for bringing people to the table. For more inspiration and a similar take on coconut-forward flavors, see this helpful recipe guide at Thai Coconut Fish Curry – Simply Delicious.