Coconut Lime Fish Curry with Jasmine Rice Recipe
This vibrant Coconut Lime Fish with Jasmine Rice recipe combines tender white fish simmered in a fragrant coconut curry infused with lime zest and juice. Paired with fluffy jasmine rice and garnished with fresh cilantro and lime wedges, this dish offers a perfect balance of creamy, tangy, and aromatic flavors. Ideal for a quick weeknight dinner or an impressive meal, this recipe delivers exotic Southeast Asian-inspired comfort in under an hour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southeast Asian
Ingredients
Curry
- 450g white fish fillets (such as cod or tilapia), cut into chunks
- 400ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- Juice and zest of 2 limes
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
Rice
- 1 cup jasmine rice
- 375ml water
- Pinch of salt
Garnish
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the Jasmine Rice: Wash jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch. Combine the rinsed rice with 375ml water and a pinch of salt in a saucepan. Bring it to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for 15 minutes. Remove from heat and keep it covered for another 5 minutes. Finally, fluff the rice gently with a fork before serving.
- Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent and softened. Then add minced garlic and grated ginger to the skillet and cook for 1 to 2 minutes until fragrant, making sure not to burn the aromatics.
- Add Curry Paste: Stir in the red curry paste into the skillet with the aromatics. Cook for about 1 minute, stirring continuously to mix well and release the paste’s flavors.
- Simmer Coconut Sauce: Pour in the coconut milk followed by the lime juice, lime zest, and fish sauce if using. Season the sauce with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing it to cook for 5 minutes to develop the flavors fully.
- Cook the Fish: Add the chunks of white fish to the simmering curry sauce. Cover the skillet and cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork, indicating it is cooked through.
- Serve: Divide the cooked jasmine rice among serving bowls. Spoon the coconut lime fish curry generously over the rice. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of citrusy flavor.
Notes
- You can substitute the white fish with any firm white fish available such as halibut or sea bass.
- Adjust the amount of red curry paste according to your preferred spice level.
- For a vegetarian version, replace the fish with tofu and omit fish sauce, or use a vegetarian fish sauce alternative.
- Make sure not to overcook the fish to keep it tender and moist.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
