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Coconut Lime Fish Curry with Jasmine Rice

by Jennah
written by Jennah
Coconut Lime Fish Curry with Jasmine Rice

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If you’re looking for a comforting dinner that’s packed with vibrant flavors, this Coconut Lime Fish Curry with Jasmine Rice is a must-try. Tender white fish simmers in a rich coconut curry infused with fresh lime, garlic, ginger, and aromatic herbs for a meal that’s both light and satisfying. Served over fragrant jasmine rice, this recipe is simple enough for busy weeknights yet impressive enough for guests.

Whenever I need a dinner that feels both comforting and a little special, this coconut lime fish curry is my first choice. My husband absolutely loves the creamy coconut sauce, and the bright splash of lime keeps every bite fresh and flavorful. Even on hectic evenings, this recipe comes together without much effort, filling the kitchen with the irresistible aroma of garlic, ginger, and warm curry spices.

Now it’s one of those meals everyone looks forward to. We always make extra jasmine rice because someone inevitably wants another spoonful of that silky curry sauce. It’s become one of our favorite family dinners whenever we’re craving something cozy, fresh, and restaurant-worthy without leaving home.

Why This Coconut Lime Fish Curry with Jasmine Rice

  • Rich, creamy coconut sauce balanced with fresh citrus flavor.
  • Tender white fish cooks quickly and stays wonderfully flaky.
  • Made with simple pantry staples and fresh herbs.
  • Ready in about 30 minutes, making it perfect for busy weeknights.
  • Naturally dairy-free and easy to customize with your favorite seafood.
  • Jasmine rice perfectly absorbs every drop of the flavorful curry sauce.
  • A delicious combination of creamy, savory, mildly sweet, and tangy flavors.

Ingredients

For the Coconut Lime Fish Curry (Serves 6)

  • 1 tablespoon avocado or vegetable oil (15 ml)
  • 1 medium yellow onion, diced (about 180 g | 0.40 lb)
  • 3 garlic cloves, finely minced (12 g | 0.03 lb)
  • 1 tablespoon freshly grated ginger (15 g | 0.03 lb)
  • 1 tablespoon mild curry powder (8 g | 0.02 lb)
  • 1 can full-fat coconut milk (13.5 oz / 400 ml)
  • ⅓ cup fresh lime juice (80 ml)
  • 1 tablespoon fish sauce (15 ml)
  • 2 teaspoons brown sugar (10 g | 0.02 lb)
  • Firm white fish such as cod, haddock, halibut, or tilapia, cut into large cubes (900 g | 2.0 lb)
  • Fresh cilantro, chopped (20 g | 0.04 lb)
  • Fresh basil leaves, sliced (10 g | 0.02 lb)

For the Jasmine Rice

  • Jasmine rice (250 g | 0.55 lb)
  • 2½ cups water (600 ml)
  • ½ teaspoon fine salt (3 g | 0.007 lb)

Directions

  1. Rinse the jasmine rice under cool running water until the water looks mostly clear. This helps produce light, fluffy rice.
  2. Add the rice, water, and salt to a saucepan. Bring everything to a boil, then reduce the heat to low. Cover and cook for 15–18 minutes, or until the liquid has been absorbed. Remove from the heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.
  3. While the rice cooks, warm the oil in a large sauté pan over medium heat.
  4. Add the diced onion and cook for about 4–5 minutes until softened. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
  5. Sprinkle in the curry powder and stir continuously for about 30 seconds to toast the spices and deepen their flavor.
  6. Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Stir until smooth and allow the sauce to gently simmer for several minutes.
  7. Carefully place the fish pieces into the simmering sauce in a single layer. Cover loosely and cook for 8–10 minutes, depending on the thickness of the fish, until it becomes opaque and flakes easily with a fork.
  8. Remove the pan from the heat and gently fold in the chopped cilantro and fresh basil.
  9. Spoon the fluffy jasmine rice into serving bowls and ladle the creamy coconut fish curry over the top. Garnish with additional herbs and lime wedges if desired.

Notes

  • Cod, halibut, snapper, mahi-mahi, or tilapia all work beautifully in this curry.
  • For extra vegetables, add spinach, bell peppers, zucchini, peas, or broccoli during the last few minutes of cooking.
  • If you enjoy a little heat, stir in a chopped chili pepper or a teaspoon of red curry paste.
  • Avoid overcooking the fish, as it can become dry and fall apart.
  • Leftover curry can be refrigerated in an airtight container for up to 2 days. Reheat gently over low heat.
  • Cooked jasmine rice keeps well in the refrigerator for 3–4 days and can also be frozen for longer storage.
  • Serve with warm naan, steamed vegetables, or a crisp cucumber salad for a complete meal.

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