Coconut Lime Fish Curry with Jasmine Rice

Introduction

If you’re craving something comforting yet light, this Coconut Lime Fish Curry with Jasmine Rice is the perfect dish. The creamy coconut milk base is infused with garlic, ginger, and warm spices, while fresh lime juice and zest add a bright, zesty kick. Served over fragrant jasmine rice, it’s a one-bowl meal that feels both exotic and cozy.

This recipe is inspired by Southeast Asian flavors but simplified for home cooking. With just 30 minutes of active time, you can enjoy a restaurant-worthy meal that’s nutritious, naturally gluten-free, and family-friendly.

Ingredients

For the Fish Curry:

1 lb (450g) firm white fish (cod, halibut, or snapper), cut into chunks
1 tbsp olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch fresh ginger, grated
1 red bell pepper, sliced
2 tbsp red curry paste (or yellow curry paste for milder flavor)
1 can (14 oz) coconut milk (full-fat for creamier texture)
1 cup low-sodium fish or chicken broth
Zest and juice of 1 lime
1 tbsp fish sauce (optional, for depth)
1 tsp brown sugar or honey (to balance acidity)
Salt and pepper, to taste
Fresh cilantro, for garnish

For the Jasmine Rice:

1 cup jasmine rice, rinsed
1 ½ cups water
Pinch of salt

Timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Instructions

Step 1: Cook Jasmine Rice

Rinse jasmine rice until water runs clear.
In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil.
Reduce heat, cover, and simmer for 12–15 minutes, until fluffy.

Step 2: Build the Curry Base

Heat oil in a large skillet or pot over medium heat.
Sauté onion until translucent, then add garlic and ginger. Cook 1–2 minutes until fragrant.
Stir in curry paste and cook for 1 minute to release flavors.

Step 3: Add Liquids & Fish

Pour in coconut milk and broth, stirring well.
Add red bell pepper, lime zest, lime juice, fish sauce, and sugar.
Simmer for 5 minutes before gently adding fish pieces.
Cook for 6–8 minutes, or until fish flakes easily.

Step 4: Serve

Spoon curry over jasmine rice, garnish with cilantro, and serve with extra lime wedges.

Tips for Success

Choose the right fish: Use firm, flaky white fish that won’t fall apart in the curry.
Boost the spice: Add sliced chili peppers for extra heat.
Make it creamier: Stir in a splash of coconut cream at the end.
Meal prep friendly: Cook rice and curry separately—store in airtight containers for up to 3 days.

Nutrition (per serving, approx. with rice)

Nutrient	Amount
Calories	480
Protein	32g
Carbs	45g
Fat	18g
Fiber	4g

Variations

Shrimp Curry: Swap fish for shrimp and reduce cooking time.
Vegetarian: Replace fish with chickpeas, tofu, or cauliflower.
Spicy Thai Style: Add kaffir lime leaves, Thai basil, and bird’s eye chilies.
Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.

Storage

Store leftovers in the fridge for up to 3 days.
Curry freezes well for up to 1 month—reheat gently to avoid overcooking the fish.
Store rice separately to maintain texture.

Conclusion

This Coconut Lime Fish Curry with Jasmine Rice is a delicious way to bring vibrant global flavors to your dinner table. Creamy, zesty, and deeply satisfying, it’s the kind of meal that feels special yet is simple enough for busy weeknights.