Are you tired of the same old dinner ideas and craving something with a tropical twist? If you’re looking to break free from the mundane and explore the zesty, vibrant flavors of a Coconut Lime Fish Curry paired with fragrant Jasmine Rice, you’re in the right place. This recipe not only satisfies your taste buds but also fills your kitchen with irresistible aromas, transforming your dinner into an unforgettable experience.

In this post, we’ll dive into how to make this simple yet luxurious dish that balances the freshness of lime, the richness of coconut milk, and the delicate flavor of fish. And of course, let’s not forget the star of the show — Jasmine Rice, the perfect base to absorb all those beautiful flavors.

Ready to discover how to make this easy, delicious meal that can elevate any weeknight dinner? Let’s get started!

Ingredients List

Here’s everything you’ll need to make your Coconut Lime Fish Curry with Jasmine Rice:

For the Coconut Lime Fish Curry:

White fish fillets (such as cod, halibut, or tilapia) – 4 fillets
Coconut milk – 1 can (400 ml)
Lime – 2 (zest and juice)
Garlic – 3 cloves, minced
Ginger – 1-inch piece, grated
Yellow onion – 1, chopped
Curry powder – 1 tablespoon
Turmeric – ½ teaspoon
Chili flakes – ½ teaspoon (adjust to spice preference)
Olive oil – 2 tablespoons
Fish sauce – 1 tablespoon (optional for a depth of flavor)
Salt – to taste
Fresh cilantro – for garnish

For the Jasmine Rice:

Jasmine rice – 1 cup
Water – 1 ½ cups
Salt – ¼ teaspoon
Butter or olive oil – 1 teaspoon (optional)

Substitution Suggestions:

Fish: Swap out white fish for shrimp, scallops, or even tofu for a vegetarian version.
Coconut Milk: If you prefer a lighter version, you can use light coconut milk.
Jasmine Rice: Swap Jasmine rice for basmati or brown rice if desired, though Jasmine rice will offer a subtle, fragrant aroma that enhances the tropical flavor of the curry.

Timing

Let’s talk about the time commitment needed to create this dish. One of the best things about this recipe is that it’s relatively quick to make, despite its bold flavors. Here’s a breakdown:

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

This is about 20% less time than the average curry recipe, so you can enjoy a delicious and satisfying dinner without spending hours in the kitchen.

Step-by-Step Instructions

Ready to cook? Follow these simple, detailed steps to make the perfect Coconut Lime Fish Curry with Jasmine Rice.

Step 1: Prepare the Jasmine Rice

Rinse the rice: Place the Jasmine rice in a fine-mesh strainer and rinse it under cold water to remove excess starch. This helps prevent it from becoming too sticky.
Cook the rice: In a medium saucepan, add the rinsed rice and water (1 ½ cups per cup of rice). Add a pinch of salt and a teaspoon of butter or olive oil for extra flavor if desired. Bring it to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 18 minutes.
Fluff and set aside: Once the rice is tender and the water is absorbed, fluff it with a fork and set aside, covered, to keep warm.

Step 2: Start the Curry Base

Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
Add garlic and ginger: Toss in the minced garlic and grated ginger, cooking for another minute until fragrant. This helps release the aromatic oils that will flavor the curry.

Step 3: Build the Curry

Spices: Sprinkle in the curry powder, turmeric, and chili flakes. Stir them well to coat the onions, garlic, and ginger. Allow the spices to bloom for a minute—this deepens their flavors.
Coconut Milk: Pour in the coconut milk and stir to combine. Let it simmer gently, uncovered, for about 5 minutes to allow the sauce to thicken slightly.
Lime: Add the zest and juice of 2 limes to the curry. Stir it in for a burst of brightness.

Step 4: Add the Fish

Add fish fillets: Carefully place the fish fillets into the coconut-lime sauce. Spoon some of the sauce over the top of the fish to ensure it’s coated. Reduce the heat to low and cover the pan. Let the fish cook for about 8-10 minutes, or until it flakes easily with a fork.
Adjust seasoning: Taste the sauce and adjust the seasoning as needed with salt or a splash of fish sauce for depth.

Step 5: Serve the Dish

Plate the rice: Spoon a generous portion of the cooked Jasmine rice onto each plate.
Top with curry: Gently place a fillet of fish on top of the rice, then ladle the coconut lime curry sauce over it.
Garnish: Sprinkle freshly chopped cilantro on top for a fresh, herbaceous finish.

Nutritional Information

Here’s a breakdown of the nutritional value for this meal per serving (excluding optional additions like fish sauce or butter on the rice):

Calories: 400 kcal
Protein: 28g
Fat: 25g
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Sodium: 400mg
Cholesterol: 50mg

Note: Nutritional values can vary based on the type of fish and specific ingredients used.

Healthier Alternatives for the Recipe

If you’re looking for ways to make this dish even healthier, here are a few tweaks you can try without sacrificing flavor:

Low-fat coconut milk: Swap full-fat coconut milk for a lighter version to reduce the fat content.
Brown rice: For added fiber and nutrients, use brown Jasmine rice, which will give the dish a slightly nuttier flavor.
Use tofu or tempeh: For a vegetarian option, swap the fish for tofu or tempeh, which will soak up the curry’s flavors beautifully.

Serving Suggestions

To make your meal even more delightful, consider pairing the Coconut Lime Fish Curry with these side dishes or drinks:

Steamed vegetables: Serve with steamed broccoli, asparagus, or a fresh cucumber salad for extra crunch and freshness.
Chutney: A tangy mango or cilantro chutney would be a great side dish to complement the curry’s rich coconut and lime flavors.
Drink Pairing: A crisp white wine like Sauvignon Blanc or a chilled iced tea can be a refreshing accompaniment.

Common Mistakes to Avoid

While this recipe is simple, a few mistakes can affect the final outcome. Here are some common pitfalls and how to avoid them:

Overcooking the fish: Fish can become dry and rubbery if overcooked. Always cook the fish on low heat, and check it frequently until it flakes easily with a fork.
Too much liquid: If the curry becomes too runny, let it simmer uncovered for a few extra minutes to thicken it up.
Unbalanced lime flavor: If the lime flavor feels too sharp, balance it out with a little extra coconut milk or a teaspoon of honey.

Storing Tips for the Recipe

This Coconut Lime Fish Curry is great for meal prep, and leftovers can be stored for later. Here’s how to keep it fresh:

Store the curry: Allow the curry to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 2-3 days.
Freeze the curry: If you want to keep it longer, freeze the curry without the rice for up to 2 months. To reheat, thaw overnight in the fridge and then heat on the stove over low heat.
Reheat with care: When reheating, make sure to do it slowly over low heat to avoid overcooking the fish.

Conclusion

In just under an hour, you can enjoy a delicious and healthy Coconut Lime Fish Curry paired with aromatic Jasmine rice, making for a meal that’s both satisfying and full of tropical zest. Whether you’re cooking for yourself or for a dinner party, this dish is sure to impress. Don’t forget to share your experience in the comments or leave a review — we’d love to hear how your Coconut Lime Fish Curry turned out!

Ready to get cooking? Try this recipe, experiment with your favorite ingredients, and join our community of passionate home cooks by subscribing for more recipes and cooking tips.

FAQs

Can I use a different type of rice for this recipe?

Absolutely! While Jasmine rice is the best choice for its fragrance, you can substitute it with basmati rice or brown rice if you prefer. Just adjust the cooking times accordingly.

How can I make the dish spicier?

If you enjoy a bit more heat, add extra chili flakes, a sliced red chili, or a dash of hot sauce to the curry while it’s simmering. You can also opt for a spicier variety of curry powder.

Can I make the recipe vegetarian?

Yes! Substitute the fish with tofu, tempeh, or even a mix of vegetables like zucchini, bell peppers, and mushrooms. Make sure to sauté them just as you would the fish for optimal texture.

Coconut Lime Fish Curry with Jasmine Rice

Total Time: 45 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Coconut Lime Fish Curry with Jasmine Rice brings together the refreshing zest of lime and the creamy richness of coconut milk, creating a tropical, flavorful dish that will excite your taste buds. Perfectly paired with aromatic Jasmine rice, this meal is not only simple but packed with nutrients. Whether you’re cooking for a family dinner or prepping for the week ahead, this dish is sure to impress!

Ingredients

Scale

For the Coconut Lime Fish Curry:

4 white fish fillets (e.g., cod, tilapia, or halibut)
1 can (400 ml) coconut milk (full-fat or light)
2 limes (zest and juice)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 medium yellow onion, chopped
1 tablespoon curry powder
½ teaspoon turmeric
½ teaspoon chili flakes (adjust to taste)
2 tablespoons olive oil
1 tablespoon fish sauce (optional)
Salt to taste
Fresh cilantro for garnish

For the Jasmine Rice:

1 cup Jasmine rice
1 ½ cups water
¼ teaspoon salt
1 teaspoon butter or olive oil (optional)

Instructions

Prepare the Jasmine Rice:
- Rinse the Jasmine rice under cold water to remove excess starch.
- In a saucepan, add the rice, water, salt, and butter/olive oil (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- Once cooked, fluff the rice with a fork and set it aside, covered, to keep warm.
Cook the Curry Base:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
- Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
- Stir in the curry powder, turmeric, and chili flakes. Let the spices bloom for 1 minute.
Add Coconut Milk & Lime:
- Pour in the coconut milk, stirring to combine. Bring to a simmer and let it cook for 5 minutes, allowing the sauce to thicken.
- Add the zest and juice of 2 limes to the curry. Stir well and let it simmer for another 2 minutes.
Cook the Fish:
- Gently add the fish fillets to the sauce, spooning some sauce over them. Cover the skillet and reduce the heat to low. Cook for 8-10 minutes, or until the fish flakes easily with a fork.
- Taste the sauce and adjust seasoning with salt or fish sauce for more depth of flavor.

Serve:
- Spoon a generous portion of Jasmine rice onto each plate.
- Top with the fish fillet and spoon the coconut lime sauce over the fish.
- Garnish with fresh cilantro and serve hot.

Notes

Substitutes: Feel free to swap white fish for shrimp or tofu for a vegetarian version.
Adjusting Heat: If you prefer a spicier dish, increase the chili flakes or add fresh sliced chili peppers.

Meal Prep: The curry can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently over low heat.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai-inspired