Easy Coconut Lime Fish Curry with Jasmine Rice
Easy Coconut Lime Fish Curry with Jasmine Rice is a quick, flavorful dinner that’s better than takeout. After making this many times, I’ve discovered the trick to a smooth, creamy sauce is to blend the coconut milk and lime juice together first. The fresh, zesty flavors will make your kitchen smell amazing. Try serving it with Crispy Keto Zucchini Parmesan Fritters for a complete meal. If you love recipes like this, you’ll also enjoy Crispy Keto Zucchini Parmesan Fritters and Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta.
Why This Easy Coconut Lime Fish Curry with Jasmine Rice Is Pure Comfort
- Quick and easy weeknight dinner
- Creamy, tangy sauce with a hint of spice
- Better than takeout taste at home
- Versatile – great with chicken or shrimp too
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.
- White fish fillets (such as cod or halibut)
- Coconut milk
- Limes
- Curry powder
- Onion
- Garlic
- Ginger
- Jasmine rice
- Curry powder
- Garlic
- Ginger
- Lime juice
- Fish sauce
- Sugar
- Optional: Fresh cilantro
- Optional: Green onions
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- White fish fillets: Any firm white fish will work. Avoid fish with small bones.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes smooth, creamy sauce in minutes → See on Amazon
- Non-stick Skillet — Prevents fish from sticking and ensures even cooking → See on Amazon
How to Make Easy Coconut Lime Fish Curry with Jasmine Rice
- Step 1: Blend coconut milk, lime juice, curry powder, garlic, ginger, and sugar until smooth.
- Step 2: Sauté onion until soft. Add fish fillets and cook until almost done. Pour in the sauce and simmer until fish is cooked through.
- Step 3: Serve over cooked jasmine rice. Garnish with fresh cilantro and green onions.
Cook's Tips for Perfect Easy Coconut Lime Fish Curry with Jasmine Rice
- : For a spicier curry, add a pinch of cayenne pepper or red pepper flakes.
- Common mistake and fix: Don't overcook the fish. It will become dry and tough. Cook it until it's almost done, then let it finish cooking in the sauce.
- : To make this dish gluten-free, ensure your curry powder is gluten-free.
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 refrigerated for up to 2 days.
Freezing Easy Coconut Lime Fish Curry with Jasmine Rice
Freeze cooked curry without rice for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: To make this dish spicy, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Best substitution: You can substitute the white fish with chicken or shrimp.
- Make-ahead: The sauce can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a little water or more coconut milk.
Want to level up this recipe?
Instant Pot — Cooks fish and rice simultaneously, saving time and energy → Check price on Amazon
Easy Coconut Lime Fish Curry with Jasmine Rice
Ingredients
Main Ingredients
- White fish fillets (such as cod or halibut)
- Coconut milk
- Limes
- Curry powder
- Onion
- Garlic
- Ginger
- Jasmine rice
Seasonings
- Curry powder
- Garlic
- Ginger
- Lime juice
- Fish sauce
- Sugar
Optional Toppings
- Fresh cilantro
- Green onions
- Red pepper flakes
Instructions
- Step 1: Blend coconut milk, lime juice, curry powder, garlic, ginger, and sugar until smooth.
- Step 2: Sauté onion until soft. Add fish fillets and cook until almost done. Pour in the sauce and simmer until fish is cooked through.
- Step 3: Serve over cooked jasmine rice. Garnish with fresh cilantro and green onions.
Notes
- Chef tip: To make this dish spicy, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Best substitution: You can substitute the white fish with chicken or shrimp.
- Make-ahead: The sauce can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a little water or more coconut milk.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked curry without rice for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The sauce can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 20g
- Fiber: 2g
- Sugar: 6g
- 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, the sauce can be made ahead and refrigerated for up to 2 days. Cook the fish just before serving.
Overcooking is the most common reason for dry fish. Cook it until it's almost done, then let it finish cooking in the sauce.
Yes, you can freeze the cooked curry without rice for up to 2 months.
Yes, you can cook the fish and rice simultaneously in the Instant Pot for a faster meal.
This curry pairs well with Crispy Keto Zucchini Parmesan Fritters or Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta.
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!
