🥥 Introduction
This Coconut Lime Fish Curry is a tropical twist on classic curry. It’s a dish that’s both comforting and refreshing, featuring tender chunks of white fish simmered in a spiced coconut broth, brightened with fresh lime juice and fragrant herbs. Jasmine rice provides the perfect base to soak up all the delicious sauce.
Whether you’re looking to impress guests or just want to treat yourself, this dish delivers bold flavor with minimal effort.
🛒 Ingredients
For the Fish Curry:
- 500g (1.1 lb) firm white fish fillets (e.g., cod, halibut, snapper), cut into chunks
- 1 tbsp coconut oil (or neutral oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp Thai red curry paste (adjust to taste)
- 400ml (1 can) coconut milk (full-fat for best flavor)
- 1 tbsp fish sauce (or soy sauce for a milder option)
- Zest and juice of 1 lime
- 1 tsp sugar (optional, to balance flavors)
- Salt, to taste
- Fresh cilantro (coriander), chopped (for garnish)
- Optional: 1 red chili, sliced (for extra heat)
For the Jasmine Rice:
- 1 cup jasmine rice
- 1 ½ cups water
- Pinch of salt
🍳 Instructions & Method
Step 1: Cook the Jasmine Rice
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from getting gummy.
- In a medium pot, add rice, water, and a pinch of salt. Bring to a boil over medium heat.
- Once boiling, cover with a lid, reduce the heat to low, and simmer for 12–15 minutes until all the water is absorbed.
- Remove from heat and let it rest (covered) for 5 minutes. Fluff with a fork before serving.
Step 2: Prepare the Curry Base
- In a large skillet or saucepan, heat coconut oil over medium heat.
- Add the chopped onion and sauté for 2–3 minutes until softened.
- Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Add the Thai red curry paste, stir well, and let it cook for 1 minute to bring out the flavor.
Step 3: Simmer the Coconut Curry
- Pour in the coconut milk and stir to combine with the curry paste.
- Add fish sauce, lime zest, sugar (if using), and a small pinch of salt.
- Let the sauce simmer gently for 5 minutes to develop flavor.
Step 4: Add the Fish
- Gently place the fish chunks into the curry sauce. Try not to stir too much to avoid breaking the fish.
- Cover and simmer on low heat for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.
- Turn off the heat and stir in the lime juice to brighten the flavors.
Step 5: Plate and Serve
- Spoon some fluffy jasmine rice onto a plate or shallow bowl.
- Ladle the fish curry over the rice.
- Garnish with chopped cilantro, fresh chili slices, and an extra wedge of lime if desired.
📝 Tips & Variations
- Fish options: Use any firm white fish like cod, haddock, sea bass, or tilapia.
- Make it creamy: For a thicker curry, let the coconut milk simmer a little longer before adding the fish.
- Add vegetables: Baby spinach, bell peppers, or green beans can be added for extra nutrition.
- Milder version: Use less red curry paste or swap for yellow curry paste for a gentler spice level.
🥣 Serving Suggestion
Pair this dish with a chilled white wine like Sauvignon Blanc or a refreshing coconut water. Serve with a simple cucumber salad on the side to balance the heat.