Coconut Lime Fish Curry with Jasmine Rice

That sounds so good—tropical, comforting, and a little zesty. Want a recipe for it? Here’s a delicious version of Coconut Lime Fish Curry with Jasmine Rice that hits all the right notes: creamy, tangy, and flavorful with a little heat if you like it.

🐟 Coconut Lime Fish Curry with Jasmine Rice

🛒 Ingredients

For the curry:

• 1.5 lbs (700g) white fish (like cod, halibut, or tilapia), cut into chunks
• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp Thai red curry paste (adjust to heat preference)
• 1 can (14 oz / 400ml) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp soy sauce (or tamari for gluten-free)
• Juice and zest of 1 lime
• 1 tsp brown sugar (or palm sugar)
• 1 red bell pepper, sliced thin
• Optional: a few cherry tomatoes or snap peas
• Fresh cilantro and lime wedges to serve

For the jasmine rice:

• 1 cup jasmine rice
• 1.5 cups water
• Pinch of salt

🍚 Cook the Jasmine Rice

1. Rinse the rice under cold water until it runs clear.
2. Combine rice, water, and a pinch of salt in a pot.
3. Bring to a boil, then cover, reduce heat to low, and simmer for 12–15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

🍛 Make the Curry

1. Heat coconut oil in a deep skillet or saucepan over medium heat.
2. Add onion and sauté until soft, about 3–4 minutes.
3. Stir in garlic and ginger; cook for 1 minute.
4. Add red curry paste; stir and toast it for a minute to bring out flavor.
5. Pour in coconut milk and stir well to combine.
6. Add fish sauce, soy sauce, lime juice + zest, and sugar. Bring to a gentle simmer.
7. Add bell pepper (and tomatoes or peas if using) and simmer for 3 minutes.
8. Gently add in fish pieces and simmer for 5–7 minutes until just cooked through.
9. Taste and adjust lime, salt, or spice as needed.

🌿 Serve

Plate jasmine rice, ladle curry over the top, and garnish with fresh cilantro and lime wedges.

Want to add a spicy chili oil drizzle or toasted coconut topping? Or looking for a vegan version? I can hook you up.

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