Name: Coconut Lime Fish Curry with Jasmine Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks; 1 tbsp olive oil or coconut oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2–3 tbsp red or yellow curry paste (adjust to taste); 1 can (13.5 oz) full-fat coconut milk; 1 tbsp fish sauce or soy sauce; Juice of 1 lime; Salt and pepper to taste; Optional: 1 red chili (sliced), 1 cup bell peppers or spinach; Fresh cilantro or Thai basil for garnish; 1 cup jasmine rice; 1 3/4 cups water; 1/4 tsp salt

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This coconut lime fish curry is bright, creamy, and packed with rich flavor. Tender chunks of white fish simmer gently in a fragrant coconut-based curry, balanced with the tang of fresh lime juice and the warmth of spices. Served over fluffy jasmine rice, it’s a light yet comforting dish that feels tropical, nourishing, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, full of bold flavor, and feels like a restaurant-quality meal at home. The coconut milk gives the curry a velvety texture, the lime adds a fresh, zesty finish, and the fish stays perfectly tender. It’s also a one-pan dish (plus rice on the side), so cleanup is simple. Whether I’m craving something cozy or refreshing, this curry always delivers. Coconut Lime Fish Curry with Jasmine Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the curry:

White fish fillets (like cod, halibut, or tilapia), cut into chunks
Coconut milk (full-fat for best texture)
Garlic, minced
Ginger, minced
Onion, finely chopped
Red curry paste or yellow curry paste
Fish sauce or soy sauce
Lime juice
Olive oil or coconut oil
Fresh cilantro or basil for garnish
Optional: red chili for heat, bell peppers or spinach for extra veggies

For the rice:

Jasmine rice
Water
Salt

Directions

For the rice:

I rinse the jasmine rice until the water runs clear.
I bring water and salt to a boil, stir in the rice, then reduce the heat and simmer covered until tender, about 15 minutes. I let it sit for 5 minutes, then fluff with a fork.

For the curry:

I heat oil in a large skillet over medium heat, then sauté the onion, garlic, and ginger until softened and fragrant.
I stir in the curry paste and cook for 1–2 minutes to release the flavor.
I pour in the coconut milk and bring it to a gentle simmer.
I add the fish sauce and a splash of water if needed to thin the sauce slightly.
I gently place the fish pieces into the simmering sauce and let them cook undisturbed for 6–8 minutes, or until opaque and flaky.
I finish the curry with fresh lime juice and taste for seasoning.
I serve it hot over jasmine rice, topped with fresh herbs and optional chilies.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add bell peppers, spinach, or cherry tomatoes for extra color and nutrition. If I want it spicier, I add extra curry paste or sliced red chilies. I’ve also swapped the fish for shrimp or tofu with great results. For an extra punch of flavor, I stir in a little lemongrass paste or a spoonful of peanut butter for a creamy twist.

storage/reheating

I store the curry and rice separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the curry gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens. I reheat the rice with a sprinkle of water to bring back its fluffy texture. Coconut Lime Fish Curry with Jasmine Rice

FAQs

What type of fish is best for this curry?

I usually use firm white fish like cod, halibut, or tilapia. They hold up well in the sauce without falling apart.

Can I use curry powder instead of curry paste?

Yes, I’ve used curry powder in a pinch. I just mix it with a bit of oil to create a paste-like consistency before cooking.

Is this dish spicy?

It depends on the curry paste. Red curry paste has some heat, but I adjust the amount to control the spice level.

Can I make this dish dairy-free and gluten-free?

Yes, it’s naturally dairy-free. To keep it gluten-free, I use gluten-free soy sauce or stick to fish sauce.

Can I freeze this curry?

Yes, I freeze the curry without the rice. I cool it completely and store it in freezer-safe containers for up to 2 months. I thaw and reheat it gently when ready to serve.

Conclusion

Coconut lime fish curry with jasmine rice is one of my go-to meals when I want something flavorful, quick, and comforting. The creaminess of the coconut milk, the brightness of the lime, and the tender fish come together beautifully in every bite. Whether I’m cooking for myself or sharing it with family, this dish always brings a fresh, satisfying finish to the table.