Easy Coconut Lime Fish Curry with Jasmine Rice
Easy Coconut Lime Fish Curry with Jasmine Rice is a cozy, better-than-takeout dinner ready in just 20 minutes. After making this many times, I discovered the trick to the most irresistible creamy coconut lime sauce. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Mushroom Spinach Lasagna Recipe for Dinner and Easy Jalapeño Spinach Artichoke Dip for Game Day.
Why This Easy Coconut Lime Fish Curry with Jasmine Rice Is Pure Comfort
- Better than takeout flavor in just 20 minutes
- Creamy coconut lime sauce that's irresistible
- Easy, one-pan cooking for stress-free weeknights
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.
- 1.5 lbs white fish fillets (such as cod or halibut)
- 1 can (14 oz) coconut milk
- 1 lime, zested and juiced
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp ginger powder
- Optional: Fresh cilantro, chopped
- Optional: Green onions, sliced
- Optional: Lime wedges
📝 Ingredient Notes
- White fish: Firm, flaky fish works best. Avoid salmon or oily fish.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks fish to perfection in just 5 minutes → See on Amazon
- Immersion Blender — Smooths out the sauce for a creamy finish → See on Amazon
How to Make Easy Coconut Lime Fish Curry with Jasmine Rice
- Step 1: In a large skillet, combine coconut milk, curry paste, fish sauce, brown sugar, turmeric, garlic powder, and ginger powder. Stir well and bring to a simmer.
- Step 2: Add fish fillets to the skillet, spooning the sauce over the top. Cover and cook for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
- Step 3: Stir in lime zest and juice. Taste and adjust seasoning if needed. Serve over jasmine rice and top with fresh cilantro, green onions, and lime wedges.
Cook's Tips for Perfect Easy Coconut Lime Fish Curry with Jasmine Rice
- Common mistake and fix: Avoid overcooking the fish. It can become dry and crumbly. To prevent this, cook until the fish is just opaque and flakes easily with a fork.
- Expert tip: For a spicier curry, add more curry paste or a pinch of cayenne pepper.
- Time-saving tip: Prepare the curry sauce ahead of time and store it in the fridge. When ready to cook, simply add the fish and cook as directed.
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: The curry sauce can be made ahead of time and stored in the fridge for up to 3 days.
Freezing Easy Coconut Lime Fish Curry with Jasmine Rice
Freeze cooked fish curry for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. Stir halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, simmer the curry for a few minutes after adding the fish to reduce the liquid.
- Best substitution: If you don't have fish sauce, you can substitute with soy sauce or tamari.
- Make-ahead: The curry sauce can be made ahead of time and stored in the fridge for up to 3 days. When ready to cook, simply add the fish and cook as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your curry is too spicy, add more coconut milk or a squeeze of lime to balance the flavors.
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
- 1.5 lbs white fish fillets (such as cod or halibut)
- 1 can (14 oz) coconut milk
- 1 lime, zested and juiced
Seasonings
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp ginger powder
Optional Toppings
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges
Instructions
- Step 1: In a large skillet, combine coconut milk, curry paste, fish sauce, brown sugar, turmeric, garlic powder, and ginger powder. Stir well and bring to a simmer.
- Step 2: Add fish fillets to the skillet, spooning the sauce over the top. Cover and cook for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
- Step 3: Stir in lime zest and juice. Taste and adjust seasoning if needed. Serve over jasmine rice and top with fresh cilantro, green onions, and lime wedges.
Notes
- Chef tip: For a thicker sauce, simmer the curry for a few minutes after adding the fish to reduce the liquid.
- Best substitution: If you don't have fish sauce, you can substitute with soy sauce or tamari.
- Make-ahead: The curry sauce can be made ahead of time and stored in the fridge for up to 3 days. When ready to cook, simply add the fish and cook as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your curry is too spicy, add more coconut milk or a squeeze of lime to balance the flavors.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fish curry for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. Stir halfway through.
- Make ahead: The curry sauce can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 350
- Protein: 32g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 70mg
- 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, you can make the curry sauce ahead of time and store it in the fridge for up to 3 days. When ready to cook, simply add the fish and cook as directed.
Overcooking the fish can cause it to become dry and crumbly. To prevent this, cook until the fish is just opaque and flakes easily with a fork.
Yes, you can freeze cooked fish curry for up to 2 months. Thaw overnight in the fridge before reheating.
No, this recipe is best cooked on the stovetop in a skillet. The air fryer is not suitable for cooking this dish.
If you don't have fish sauce, you can substitute with soy sauce or tamari.
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!
