Coconut Lime Fish Curry is a fragrant, vibrant dish that combines tender chunks of white fish with a creamy, spiced coconut sauce and a refreshing burst of lime. Served with jasmine rice, this recipe is light yet deeply flavorful—perfect for a quick dinner that feels both exotic and comforting.

Why You’ll Love This Recipe

This fish curry is rich, aromatic, and ready in just 30 minutes. The coconut milk and red curry paste form a velvety base, while the lime juice and zest add brightness and balance. It’s a dish that’s both nourishing and deeply satisfying. Plus, it’s cooked in one pan and served with fluffy jasmine rice, making it a complete and wholesome meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Fish Curry:

1 lb (450 g) white fish fillets (such as cod or tilapia), cut into chunks
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
Juice and zest of 2 limes
1 tablespoon olive oil or coconut oil
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon grated fresh ginger
Salt and black pepper, to taste
Fresh cilantro or Thai basil, for garnish (optional)

For the Jasmine Rice:

1 cup jasmine rice
2 cups water
Pinch of salt

directions

Prepare the jasmine rice: Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
Heat oil in a large skillet or saucepan over medium heat. Sauté the onion for 2–3 minutes until softened. Add the garlic and ginger and cook for another minute.
Stir in the red curry paste and cook for 1–2 minutes until fragrant.
Pour in the coconut milk, then add the fish sauce (if using), lime zest, and lime juice. Stir to combine and bring to a gentle simmer.
Add the fish chunks to the sauce. Cover and simmer for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Taste and season with salt and pepper as needed.
Serve the curry over steamed jasmine rice, garnished with fresh herbs if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Make it spicier: Add sliced red chili or a dash of chili flakes to the curry paste.
Use different fish: Salmon, snapper, or halibut work well in place of cod or tilapia.
Add vegetables: Include bell peppers, spinach, or zucchini for added color and nutrition.
Make it dairy-free and gluten-free: The recipe is naturally dairy-free and can be made gluten-free by using a gluten-free fish sauce or omitting it.
Use brown rice or quinoa for a healthier grain alternative.

storage/reheating

Store leftover curry and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheat gently in a saucepan over medium heat or microwave individual portions until hot. Add a splash of water or coconut milk if the sauce thickens too much.

FAQs

Can I use frozen fish?

Yes, but thaw it completely and pat dry before cooking to avoid excess water in the curry.

What can I use instead of red curry paste?

You can use green or yellow curry paste, but note that the flavor profile will change.

Is fish sauce necessary?

No, it’s optional. It adds umami, but you can skip it or substitute with soy sauce.

Can I make this curry ahead of time?

Yes, the curry can be made a day in advance. Reheat gently and serve with freshly cooked rice.

How do I know when the fish is cooked?

The fish should be opaque and flake easily with a fork when fully cooked.

Can I add shrimp or other seafood?

Yes, shrimp, scallops, or mussels can be used instead or in addition to fish.

What side dishes go well with this curry?

Cucumber salad, steamed vegetables, or naan bread complement the dish well.

Can I use light coconut milk?

Yes, but the curry will be slightly less rich and creamy.

What’s the best way to store leftover rice?

Let the rice cool completely before storing. Refrigerate in an airtight container and use within 2 days.