This Tropical Coconut Lime Fish Curry with Jasmine Rice is a warm, aromatic, and richly flavored dish inspired by Southeast Asian and island cooking traditions. Tender chunks of firm white fish are gently simmered in a luscious, creamy coconut sauce that is brightened with freshly squeezed lime juice and fragrant zest. The curry base is richly seasoned, and the jasmine rice served alongside is perfectly fluffy, absorbing the rich sauce with each bite.
The contrast between the silky coconut-lime curry and the subtly perfumed jasmine rice makes this meal a family favorite — comforting yet exotic, simple yet full of depth.
Ingredients
For the Coconut Lime Fish Curry
- Firm white fish fillets (such as cod, halibut, or tilapia), cut into evenly sized chunks
- Coconut milk (full-fat for best creaminess)
- Red curry paste
- Fresh lime — both zest and juice
- Vegetable or neutral oil for sautéing
- Medium onion, finely chopped
- Fresh garlic cloves, minced
- Fresh ginger, grated
- Salt and freshly ground black pepper
For the Jasmine Rice
- Jasmine rice (uncooked)
- Water
- A pinch of salt
Ingredients Notes
- White Fish: Choose a firm, mild-flavored white fish so that the curry absorbs flavor without the fish falling apart. Cut the fish into 1.5 to 2-inch pieces for even cooking.
- Coconut Milk: Full-fat coconut milk provides the richest, creamiest texture. Shake the can before opening to ensure the coconut cream and liquid are well combined.
- Lime: The juice adds brightness while the zest adds citrus oils that elevate the aroma and flavor.
- Red Curry Paste: This ingredient delivers the signature tropical and spice profile. You can adjust the amount depending on heat preference.
Instructions
Step 1: Prepare the Jasmine Rice
- Rinse the Rice: Place the measured jasmine rice in a fine-mesh sieve and rinse under cold running water. Gently swish the rice with your fingers until the water runs clear. This removes excess surface starch and helps the rice cook up fluffy rather than sticky.
- Boil the Water: In a medium saucepan, combine the rinsed rice with the appropriate amount of water and a pinch of salt. Bring the water to a vigorous boil over high heat.
- Simmer: Once boiling, reduce the heat to the lowest setting and cover the pot with a tight-fitting lid. Let the rice gently steam for about 15 minutes, during which time all the water will absorb into the grains. Do not lift the lid during this period.
- Rest and Fluff: After the simmering time, remove the pot from heat but keep it covered for an additional 5 minutes. This rest period allows the rice to finish steaming and become fully tender. Then, gently fluff the rice with a fork to separate the grains.
Step 2: Build the Curry Base
- Heat the Oil: In a large skillet or wide sauté pan, warm a couple of tablespoons of oil over medium heat until shimmering.
- Sauté Aromatics: Add the finely chopped onion to the hot oil. Cook for 3 to 4 minutes, stirring frequently, until the onions become translucent and begin to soften.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 60 seconds until fragrant but not browned.
- Incorporate Curry Paste: Add the red curry paste to the aromatics, stirring to coat everything evenly. Cook briefly to release the paste’s aromas.
- Pour in Coconut Milk: Carefully pour in the coconut milk, stirring until the curry paste is fully dissolved and the sauce becomes smooth and creamy.
- Add Lime Zest and Juice: Add the lime zest and freshly squeezed lime juice, stirring well to distribute the bright citrus flavor throughout the sauce.
- Simmer: Allow the curry base to simmer gently for several minutes so the flavors can meld and deepen.
Step 3: Cook the Fish
- Add Fish Chunks: Gently place the fish pieces into the simmering sauce, ensuring they are mostly submerged.
- Simmer Until Done: Cover and cook for 6 to 8 minutes, or until the fish turns opaque and flakes easily with a fork. Avoid over-stirring to keep the fish intact.
- Season: Taste the curry and adjust with salt and pepper as needed.
Step 4: Serve
- Plate the Rice: Spoon the fluffy jasmine rice onto plates or into bowls.
- Ladle the Curry: Generously ladle the coconut lime fish curry over the rice, ensuring each portion includes both fish and sauce.
- Serve Immediately: Serve hot while the curry is fragrant and the sauce is silky.
Final Notes
This dish offers a beautiful balance of creamy coconut richness and lively citrus brightness. The tender fish absorbs the aromatic curry sauce, while the jasmine rice provides a soft, fragrant base that completes the meal. The result is comforting, vibrant, and deeply satisfying.