Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry with Jasmine Rice – After making this many times, I’ve perfected the balance of coconut and lime for a better-than-takeout experience. The trick I discovered is to cook the fish separately to keep it tender and flaky. This creamy, aromatic curry will make your kitchen smell amazing and transport your taste buds to a tropical island. If you love recipes like this, you’ll also enjoy Creamy Chocolate Orange Cheesecake Recipe and Easy High Protein Smoked Salmon Quinoa Breakfast Bowls.

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 lb white fish (e.g., cod, halibut, or tilapia)
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp curry powder
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cups jasmine rice
• 1 cup frozen peas
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)
• Optional: Lime wedges
• Optional: Sliced green onions
• Optional: Toasted coconut flakes

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

1. Step 1: Cook rice according to package instructions. In a large skillet, cook fish with salt, pepper, and 1 tbsp curry powder until tender. Remove and set aside.
2. Step 2: In the same skillet, sauté onions, bell pepper, garlic, and ginger until softened. Add remaining curry powder, coconut milk, fish sauce, and lime juice. Simmer for 5 minutes.
3. Step 3: Blend the sauce until smooth. Return fish to the skillet, add peas, and simmer for 5 more minutes. Serve over jasmine rice and garnish with cilantro.

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 curry sauce can be made up to 2 days ahead. Store in the fridge and reheat before serving.

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 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a thicker curry, simmer the sauce for a longer period or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Best substitution: Use full-fat coconut milk for a richer, creamier curry.
• Make-ahead: Prepare the rice and curry sauce separately. Reheat and combine when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
• Troubleshooting: If the curry is too thick, thin it out with a little water or coconut milk. If it's too thin, simmer for a longer period or add a cornstarch slurry.

Easy Coconut Lime Fish Curry with Jasmine Rice

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb white fish (e.g., cod, halibut, or tilapia)
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp curry powder
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cups jasmine rice
• 1 cup frozen peas

Seasonings

• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)

Optional Toppings

• Lime wedges
• Sliced green onions
• Toasted coconut flakes

Instructions

1. Step 1: Cook rice according to package instructions. In a large skillet, cook fish with salt, pepper, and 1 tbsp curry powder until tender. Remove and set aside.
2. Step 2: In the same skillet, sauté onions, bell pepper, garlic, and ginger until softened. Add remaining curry powder, coconut milk, fish sauce, and lime juice. Simmer for 5 minutes.
3. Step 3: Blend the sauce until smooth. Return fish to the skillet, add peas, and simmer for 5 more minutes. Serve over jasmine rice and garnish with cilantro.

Notes

• Chef tip: For a thicker curry, simmer the sauce for a longer period or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Best substitution: Use full-fat coconut milk for a richer, creamier curry.
• Make-ahead: Prepare the rice and curry sauce separately. Reheat and combine when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
• Troubleshooting: If the curry is too thick, thin it out with a little water or coconut milk. If it's too thin, simmer for a longer period or add a cornstarch slurry.

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 1-2 minutes, stirring halfway through.
• Make ahead: The curry sauce can be made up to 2 days ahead. Store in the fridge and reheat before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 15g
• Carbs: 45g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 75mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Lime Fish Curry with Jasmine Rice FAQs

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!