Introduction
This Coconut Lime Fish Curry is a light yet satisfying dish inspired by Southeast Asian flavors. The creamy coconut milk is brightened with fresh lime juice, aromatic spices, and a touch of heat. It pairs perfectly with jasmine rice, which soaks up all the rich curry sauce. Ideal for weeknight dinners or casual gatherings, this dish brings both comfort and elegance to the table in under 45 minutes.
🛒 Ingredients
For the Fish Curry:
- 1.5 lbs (700g) firm white fish (cod, halibut, snapper), cut into chunks
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 green chilies, sliced (adjust to taste)
- 1 tbsp curry powder (or Thai red curry paste for a spicier version)
- 1 tsp ground turmeric
- 1 can (14 oz / 400 ml) coconut milk
- Zest and juice of 1 lime
- 1 tbsp fish sauce (or soy sauce for a milder version)
- 1 tsp brown sugar or palm sugar
- Salt and black pepper to taste
- Fresh cilantro or Thai basil, for garnish
For the Jasmine Rice:
- 1 cup jasmine rice
- 1.5 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.
- In a saucepan, combine rice, water, and a pinch of salt.
- Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes.
- Remove from heat and let it steam (covered) for another 10 minutes. Fluff with a fork before serving.
Step 2: Make the Fish Curry
- Sauté Aromatics
Heat oil in a large skillet or pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. - Add Garlic, Ginger, and Chilies
Stir in the garlic, ginger, and green chilies. Cook for another minute until fragrant. - Spice It Up
Add curry powder and turmeric. Stir to coat the aromatics evenly and toast the spices for about 30 seconds. - Add Coconut Milk and Simmer
Pour in the coconut milk and stir well. Bring to a gentle simmer. - Season the Curry
Stir in the lime zest, lime juice, fish sauce, and brown sugar. Taste and adjust seasoning with salt and pepper as needed. - Add the Fish
Gently nestle the fish pieces into the curry sauce. Cover and simmer for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. - Finish and Garnish
Turn off the heat and sprinkle with fresh cilantro or Thai basil.
🍽️ To Serve
Spoon the jasmine rice into bowls or plates. Ladle the coconut lime fish curry over the top or beside the rice. Serve with lime wedges and extra herbs if desired.
💡 Tips & Variations
- Add vegetables like baby spinach, bell peppers, or green beans during the last few minutes of cooking.
- Substitute fish with shrimp, tofu, or chicken for variation.
- For extra depth, add a splash of fish stock or chicken broth with the coconut milk.