Description

This Coconut Lime Fish Curry with Jasmine Rice is a light, flavorful dish infused with creamy coconut milk, tangy lime, and bold red curry paste. It’s ready in just 30 minutes—perfect for a quick, satisfying tropical-inspired dinner that’s both nutritious and comforting.

Ingredients

For the Fish Curry:

1 lb (450g) white fish fillets (cod, tilapia, or haddock), 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 vegetable oil
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and pepper, to taste
Fresh cilantro, for garnish
Red chili slices (optional, for heat)

For the Jasmine Rice:

1 cup jasmine rice
2 cups water or broth
Pinch of salt

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Instructions

Cook the Jasmine Rice:
Rinse rice until water runs clear. Combine rice, water (or broth), and salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
Prepare the Curry Base:
In a large skillet or saucepan, heat oil over medium heat. Sauté onion until soft. Add garlic and ginger, cooking for another 1–2 minutes.
Build the Curry:
Stir in red curry paste and cook for 1 minute to release flavor. Pour in coconut milk and stir to combine. Add fish sauce, lime juice, and lime zest.
Add the Fish:
Gently add fish chunks into the sauce. Simmer over low heat for 8–10 minutes, or until fish is cooked through and flaky. Season with salt and pepper.
Serve:
Fluff jasmine rice and divide among bowls. Spoon curry over rice and garnish with fresh cilantro and chili slices if using.

Notes

Use a firm white fish that holds shape during simmering.
Adjust curry paste amount to suit your heat preference.
Add vegetables like bell peppers or snap peas for extra color and crunch.