Easy Coconut Lime Fish Curry with Jasmine Rice
Easy Coconut Lime Fish Curry is a quick and delicious way to enjoy a tropical-inspired meal at home. After making this many times, I’ve found that the secret to a perfect curry lies in balancing the flavors and cooking the fish just right. The result is a creamy, tangy, and aromatic dish that’s way better than takeout. If you love recipes like this, you’ll also enjoy Easy Coconut Milk Snack Cake Recipe for Cozy Desserts and Classic Southern Chicken Bog with Sausage and Rice.
Why This Easy Coconut Lime Fish Curry with Jasmine Rice Is Pure Comfort
- It's ready in just 30 minutes
- The combination of coconut and lime creates a unique and irresistible flavor
- It's a complete meal with protein, veggies, and carbs all in one bowl
- Leftovers reheat beautifully
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 white fish fillets (such as cod or halibut)
- 1 can (14 oz) coconut milk
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp curry powder
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cups jasmine rice, uncooked
- Salt and pepper, to taste
- Red pepper flakes, for heat (optional)
- Fresh cilantro, chopped (for garnish)
- Optional: Chopped peanuts
- Optional: Sliced green onions
- Optional: Lime wedges
📝 Ingredient Notes
- White fish fillets: You can also use salmon or shrimp for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks rice perfectly in just 3 minutes → See on Amazon
- Immersion Blender — Easily blends the curry sauce right in the pot → See on Amazon
How to Make Easy Coconut Lime Fish Curry with Jasmine Rice
- Cook the rice: Rinse the rice and cook according to package instructions. Set aside.
- Prepare the curry base: In a large skillet, combine coconut milk, fish sauce, lime juice, curry powder, ginger, and garlic. Bring to a simmer.
- Cook the vegetables: Add the bell pepper and onion to the skillet. Cook until softened, about 5 minutes.
- Add the fish: Season the fish fillets with salt and pepper. Place them in the skillet, cover, and cook until the fish is cooked through, about 5-7 minutes.
- Serve: Serve the fish curry over the cooked jasmine rice. Garnish with fresh cilantro and your choice of toppings.
Cook's Tips for Perfect Easy Coconut Lime Fish Curry with Jasmine Rice
- : To prevent the fish from overcooking, make sure it's cooked through but still slightly translucent in the middle.
- Common mistake and fix: If your curry sauce is too thick, thin it out with a little water or additional coconut milk.
- : For a spicier curry, add red pepper flakes to taste.
- : To make this dish gluten-free, ensure your curry powder is gluten-free.
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: You can prepare the curry base and slice the vegetables ahead of time
Freezing Easy Coconut Lime Fish Curry with Jasmine Rice
Freeze cooked curry for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a faster cooking time, you can use a pressure cooker or Instant Pot to cook the rice.
- Best substitution: If you don't have curry powder, you can use a combination of turmeric, cumin, and coriander instead.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your curry sauce is too thin, you can thicken it by simmering it for a few more minutes or adding a cornstarch slurry.
Want to level up this recipe?
Non-stick Skillet — Ensures even cooking and prevents the fish from sticking → Check price on Amazon
Easy Coconut Lime Fish Curry with Jasmine Rice
Ingredients
Main Ingredients
- 1 lb white fish fillets (such as cod or halibut)
- 1 can (14 oz) coconut milk
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp curry powder
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cups jasmine rice, uncooked
Seasonings
- Salt and pepper, to taste
- Red pepper flakes, for heat (optional)
- Fresh cilantro, chopped (for garnish)
Optional Toppings
- Chopped peanuts
- Sliced green onions
- Lime wedges
Instructions
- Cook the rice: Rinse the rice and cook according to package instructions. Set aside.
- Prepare the curry base: In a large skillet, combine coconut milk, fish sauce, lime juice, curry powder, ginger, and garlic. Bring to a simmer.
- Cook the vegetables: Add the bell pepper and onion to the skillet. Cook until softened, about 5 minutes.
- Add the fish: Season the fish fillets with salt and pepper. Place them in the skillet, cover, and cook until the fish is cooked through, about 5-7 minutes.
- Serve: Serve the fish curry over the cooked jasmine rice. Garnish with fresh cilantro and your choice of toppings.
Notes
- Chef tip: For a faster cooking time, you can use a pressure cooker or Instant Pot to cook the rice.
- Best substitution: If you don't have curry powder, you can use a combination of turmeric, cumin, and coriander instead.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your curry sauce is too thin, you can thicken it by simmering it for a few more minutes or adding a cornstarch slurry.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze cooked curry for up to 2 months
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: You can prepare the curry base and slice the vegetables ahead of time
Nutrition Per Serving
- Calories: 500
- Protein: 35g
- Fat: 18g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Lime Fish Curry with Jasmine Rice FAQs
Yes, you can prepare the curry base and slice the vegetables ahead of time. However, it's best to cook the fish just before serving to prevent it from overcooking.
If your curry sauce is too thick, thin it out with a little water or additional coconut milk.
Yes, you can make this curry in the Instant Pot. Cook the rice separately, then follow the same instructions for the curry, reducing the cooking time to 5-7 minutes at high pressure.
The best way to reheat leftover curry is in the oven at 350°F (175°C) for 10-15 minutes. Stir it occasionally to ensure even heating.
Yes, you can use frozen fish fillets for this recipe. Thaw them in the refrigerator overnight before using, and adjust the cooking time as needed.
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!
