Easy Coconut Lime Fish Curry with Jasmine Rice
Easy Coconut Lime Fish Curry with Jasmine Rice is a better-than-takeout dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to a creamy, flavorful curry every time. The coconut milk and lime zest create a rich, tangy sauce that coats the tender fish and fluffy jasmine rice perfectly. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy Keto No Bake Lemon Cheesecake Cups Recipe and Classic Homemade Green Bean Casserole Recipe for Dinner.
Why This Easy Coconut Lime Fish Curry with Jasmine Rice Is Pure Comfort
- Better than takeout taste at home
- Ready in just 20 minutes
- Creamy, tangy sauce coats the fish and rice
- Versatile – use any firm white fish
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 Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: Fresh cilantro
- Optional: Sliced green onions
- Optional: Toasted coconut flakes
📝 Ingredient Notes
- Fish: Any firm white fish will work. Avoid delicate fish like flounder or sole.
🛒 Tools & Equipment I Recommend
- High-quality curry paste — Makes a huge difference in flavor → See on Amazon
- Stainless steel skillet — Even heat distribution for perfect cooking → See on Amazon
How to Make Easy Coconut Lime Fish Curry with Jasmine Rice
- Step 1: Cut fish into 1-inch pieces. Heat oil in a large skillet over medium heat. Add curry paste and cook for 1 minute.
- Step 2: Add fish to the skillet and cook for 3-4 minutes, until lightly browned. Remove fish from skillet and set aside.
- Step 3: In the same skillet, add coconut milk, lime zest, lime juice, fish sauce, sugar, salt, and pepper. Stir well to combine. Bring to a simmer.
- Step 4: Return fish to the skillet and cook for an additional 2-3 minutes, until cooked through. Serve over jasmine rice and garnish with fresh cilantro, green onions, and toasted coconut flakes.
Cook's Tips for Perfect Easy Coconut Lime Fish Curry with Jasmine Rice
- : To prevent overcooking, remove the fish from the skillet as soon as it's lightly browned.
- Common mistake and fix: If your curry is too thick, thin it out with a little water or additional coconut milk.
- : For a spicier curry, add more curry paste or a pinch of cayenne pepper.
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 in the fridge for up to 3 days. Make-ahead tip: Curry can be made ahead and reheated. Do not add fish until ready to serve.
Freezing Easy Coconut Lime Fish Curry with Jasmine Rice
Freeze cooked curry for up to 2 months. Thaw in the fridge overnight before reheating.
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, stirring halfway through.
Recipe Notes
- Chef tip: Toasting coconut flakes in a dry skillet over medium heat for a few minutes adds a nice crunch and extra flavor.
- Best substitution: For a dairy-free version, use full-fat canned coconut milk instead of heavy cream.
- Make-ahead: Prepare the curry sauce ahead of time and store in the fridge. Add the fish when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your curry is too thin, simmer it for a few more minutes to reduce and thicken the sauce.
Want to level up this recipe?
High-quality coconut milk — Creamy texture and rich flavor → Check price on Amazon
Easy Coconut Lime Fish Curry with Jasmine Rice
Ingredients
Main Ingredients
- 1 lb firm white fish (like cod or halibut)
- 1 can coconut milk
- 2 limes
- 2 tbsp Thai red curry paste
Seasonings
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings
- Fresh cilantro
- Sliced green onions
- Toasted coconut flakes
Instructions
- Step 1: Cut fish into 1-inch pieces. Heat oil in a large skillet over medium heat. Add curry paste and cook for 1 minute.
- Step 2: Add fish to the skillet and cook for 3-4 minutes, until lightly browned. Remove fish from skillet and set aside.
- Step 3: In the same skillet, add coconut milk, lime zest, lime juice, fish sauce, sugar, salt, and pepper. Stir well to combine. Bring to a simmer.
- Step 4: Return fish to the skillet and cook for an additional 2-3 minutes, until cooked through. Serve over jasmine rice and garnish with fresh cilantro, green onions, and toasted coconut flakes.
Notes
- Chef tip: Toasting coconut flakes in a dry skillet over medium heat for a few minutes adds a nice crunch and extra flavor.
- Best substitution: For a dairy-free version, use full-fat canned coconut milk instead of heavy cream.
- Make-ahead: Prepare the curry sauce ahead of time and store in the fridge. Add the fish when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your curry is too thin, simmer it for a few more minutes to reduce and thicken the sauce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked curry for up to 2 months. Thaw in the fridge overnight before reheating.
- 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, stirring halfway through.
- Make ahead: Curry can be made ahead and reheated. Do not add fish until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 28g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Lime Fish Curry with Jasmine Rice FAQs
Yes, prepare the curry sauce ahead of time and store in the fridge. Add the fish when ready to serve.
Overcooking is the most common reason for dry fish curry. Remove the fish from the skillet as soon as it's cooked through to prevent overcooking.
Yes, cook the curry sauce in the slow cooker on low for 4-6 hours. Add the fish in the last 10-15 minutes of cooking.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes, stirring halfway through.
While canned fish can be used, fresh fish will have the best texture and flavor. If using canned, drain well and add to the curry in the last 5 minutes of cooking.
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!
