Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry with Jasmine Rice is a creamy, tangy, and better-than-takeout dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to a perfect curry every time. The fresh, vibrant flavors will make your taste buds dance. If you love recipes like this, you’ll also enjoy Easy Spinach and Feta Egg Muffins for Breakfast and Easy Coconut Chicken Recipe with Creamy Tangy Sauce.

What You'll Need for Easy Coconut Lime Fish Curry with Jasmine Rice

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb firm white fish (like cod or halibut)
• 1 can coconut milk
• 2 limes
• 2 tbsp fish sauce
• 1 tbsp red curry paste
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp turmeric
• Optional: Fresh cilantro
• Optional: Red pepper flakes
• Optional: Lime wedges

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

1. Step 1: Season fish with salt, pepper, and turmeric. Heat oil in a large pan over medium heat. Add fish and cook until browned, about 2-3 minutes per side. Remove fish and set aside.
2. Step 2: In the same pan, add curry paste, ginger, and garlic. Cook for 1 minute. Stir in coconut milk, lime juice, fish sauce, and sugar. Simmer for 5 minutes.
3. Step 3: Return fish to the pan, spooning sauce over the top. Cover and simmer for 5-7 minutes, until fish is cooked through. Serve over jasmine rice and garnish with cilantro, red pepper flakes, and lime wedges.

Storing & Reheating Easy Coconut Lime Fish Curry with Jasmine Rice

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Curry sauce can be made ahead and stored in the fridge for up to 3 days. Add fish just before serving.

Freezing Easy Coconut Lime Fish Curry with Jasmine Rice

Freeze cooked fish curry for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a thicker sauce, simmer uncovered for a few more minutes.
• Best substitution: Substitute firm tofu for a vegetarian version.
• Make-ahead: Curry sauce can be made ahead and stored in the fridge for up to 3 days. Add fish just before serving.
• Scaling: This recipe can be easily doubled or tripled.
• Troubleshooting: If your curry is too thick, thin it out with a little water or coconut milk.

Easy Coconut Lime Fish Curry with Jasmine Rice

⏱

Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

4 servings

🥗

Diet

gluten-free

Ingredients

Main Ingredients

• 1 lb firm white fish (like cod or halibut)
• 1 can coconut milk
• 2 limes
• 2 tbsp fish sauce

Seasonings

• 1 tbsp red curry paste
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp turmeric

Optional Toppings

• Fresh cilantro
• Red pepper flakes
• Lime wedges

Instructions

1. Step 1: Season fish with salt, pepper, and turmeric. Heat oil in a large pan over medium heat. Add fish and cook until browned, about 2-3 minutes per side. Remove fish and set aside.
2. Step 2: In the same pan, add curry paste, ginger, and garlic. Cook for 1 minute. Stir in coconut milk, lime juice, fish sauce, and sugar. Simmer for 5 minutes.
3. Step 3: Return fish to the pan, spooning sauce over the top. Cover and simmer for 5-7 minutes, until fish is cooked through. Serve over jasmine rice and garnish with cilantro, red pepper flakes, and lime wedges.

Notes

• Chef tip: For a thicker sauce, simmer uncovered for a few more minutes.
• Best substitution: Substitute firm tofu for a vegetarian version.
• Make-ahead: Curry sauce can be made ahead and stored in the fridge for up to 3 days. Add fish just before serving.
• Scaling: This recipe can be easily doubled or tripled.
• Troubleshooting: If your curry is too thick, thin it out with a little water or coconut milk.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked fish curry for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
• Make ahead: Curry sauce can be made ahead and stored in the fridge for up to 3 days. Add fish just before serving.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 20g
• Carbs: 10g
• Fiber: 2g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 70mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Lime Fish Curry with Jasmine Rice FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Lime Fish Curry with Jasmine Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!