Easy Coconut Lime Fish Curry with Jasmine Rice
Easy Coconut Lime Fish Curry with Jasmine Rice is a quick, flavorful, and healthy dinner idea. After making this many times, I’ve perfected the balance of creamy coconut milk and tangy lime sauce. The result is a cozy, better-than-takeout meal that’s ready in just 20 minutes. Start by cooking the fish separately to keep it tender and flaky. Then, create a rich, aromatic sauce in the same pan. Serve it over steaming jasmine rice for a comforting, family-friendly dinner. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Little Smokies in BBQ Sauce and Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Why This Easy Coconut Lime Fish Curry with Jasmine Rice Is Pure Comfort
- Quick and easy weeknight dinner
- Creamy coconut milk and tangy lime sauce
- Better than takeout taste
- Family-friendly and customizable
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
- 1/2 cup chicken broth
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp red curry paste
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Salt and pepper, to taste
- Red curry paste
- Ginger
- Garlic
- Brown sugar
- Fish sauce
- Lime juice
- Salt and pepper
- Optional: Chopped fresh cilantro
- Optional: Sliced green onions
- Optional: Toasted coconut flakes
- Optional: Lime wedges
📝 Ingredient Notes
- White fish fillets: You can also use salmon or shrimp.
- Red curry paste: Adjust to taste for spiciness.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks fish and rice simultaneously for a quick meal. → See on Amazon
- Immersion blender — Smooths out the sauce for a creamy texture. → See on Amazon
How to Make Easy Coconut Lime Fish Curry with Jasmine Rice
- Cook the fish: Season fish with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook fish for 2-3 minutes on each side until browned and cooked through. Remove fish and set aside.
- Make the sauce: In the same skillet, add curry paste, ginger, and garlic. Cook for 1 minute. Stir in coconut milk, chicken broth, lime juice, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
- Add vegetables: Stir in bell pepper and snap peas. Cook for 3-4 minutes until tender. Return fish to the skillet and spoon sauce over the top.
- Serve: Serve fish curry over steaming jasmine rice. Garnish with cilantro, green onions, and lime wedges.
Cook's Tips for Perfect Easy Coconut Lime Fish Curry with Jasmine Rice
- Common mistake and fix: Don't overcook the fish. It will become dry. To prevent this, cook the fish separately and add it back to the sauce at the end.
- Time-saving tip: Cook the jasmine rice in the Instant Pot while you prepare the curry for a quick, one-pot meal.
- Flavor boost: Add a pinch of red pepper flakes for a spicy kick.
- Make-ahead tip: The curry can be made ahead and reheated on the stove. The flavors will meld together even more.
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 for up to 3 days. Make-ahead tip: The sauce can be made ahead and reheated on the stove.
Freezing Easy Coconut Lime Fish Curry with Jasmine Rice
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Use a fork to flake the fish into large pieces before adding it back to the sauce.
- Best substitution: Replace the white fish with chicken or tofu for a different protein option.
- Make-ahead: The curry can be made ahead and reheated on the stove. The flavors will meld together even more.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Want to level up this recipe?
Stainless steel skillet — Even heat distribution for perfectly cooked fish and vegetables. → 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
- 1/2 cup chicken broth
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp red curry paste
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Salt and pepper, to taste
Seasonings
- Red curry paste
- Ginger
- Garlic
- Brown sugar
- Fish sauce
- Lime juice
- Salt and pepper
Optional Toppings
- Chopped fresh cilantro
- Sliced green onions
- Toasted coconut flakes
- Lime wedges
Instructions
- Cook the fish: Season fish with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook fish for 2-3 minutes on each side until browned and cooked through. Remove fish and set aside.
- Make the sauce: In the same skillet, add curry paste, ginger, and garlic. Cook for 1 minute. Stir in coconut milk, chicken broth, lime juice, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
- Add vegetables: Stir in bell pepper and snap peas. Cook for 3-4 minutes until tender. Return fish to the skillet and spoon sauce over the top.
- Serve: Serve fish curry over steaming jasmine rice. Garnish with cilantro, green onions, and lime wedges.
Notes
- Chef tip: Use a fork to flake the fish into large pieces before adding it back to the sauce.
- Best substitution: Replace the white fish with chicken or tofu for a different protein option.
- Make-ahead: The curry can be made ahead and reheated on the stove. The flavors will meld together even more.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The sauce can be made ahead and reheated on the stove.
Nutrition Per Serving
- Calories: 370
- Protein: 35g
- Fat: 16g
- Carbs: 20g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 85mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Lime Fish Curry with Jasmine Rice FAQs
Yes, the curry can be made ahead and reheated on the stove. The flavors will meld together even more.
Overcooking the fish is the most common reason for dryness. To prevent this, cook the fish separately and add it back to the sauce at the end.
Yes, you can freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
Yes, you can cook the fish and rice simultaneously in the Instant Pot for a quick, one-pot meal.
You can replace the white fish with chicken or tofu for a different protein option.
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!
