Description
This Coconut Lime Fish Curry is a rich, creamy, and zesty dish packed with bold Thai-inspired flavors. Served over jasmine rice, it’s an easy and comforting meal ready in just 30 minutes.
Ingredients
Scale
- 1 lb (450g) white fish fillets (cod, halibut, or tilapia), cut into chunks
- 1 tbsp oil (coconut or vegetable)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- Zest and juice of 1 lime
- 1 tsp fish sauce (optional)
- 1 tsp sugar or honey
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, to serve
Instructions
- Sauté Aromatics: Heat oil in a pan over medium heat. Add chopped onion and sauté until soft (2–3 minutes). Stir in garlic and ginger; cook for 1 minute.
- Build the Curry Base: Add red curry paste and stir for 1–2 minutes until fragrant.
- Add Coconut Milk: Pour in the coconut milk, lime zest, lime juice, fish sauce (if using), and sugar. Stir to combine and bring to a gentle simmer.
- Cook the Fish: Add fish chunks and simmer for 10–12 minutes or until the fish is cooked through and flakes easily.
- Taste and Adjust: Add salt if needed. Stir in a handful of chopped cilantro.
- Serve: Spoon the curry over hot jasmine rice. Garnish with extra lime wedges and cilantro.
Notes
- Substitute tofu or shrimp for a pescatarian or vegetarian twist.
- Add bell peppers or spinach for extra veggies.
- Use light coconut milk if you prefer a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 4 Servings
Keywords: Coconut Lime Fish Curry with Jasmine Rice