Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry with Jasmine Rice — a cozy, comforting meal ready in 30 minutes. After making this many times, I’ve perfected the balance of coconut and lime for a creamy, tangy curry that’s better than takeout. The trick I discovered is toasting the spices first for maximum flavor. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Green Vegetable Soup Recipe and Easy Cheesy Baked Halibut Recipe.

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
• 1 can coconut milk
• 1 lime, juiced and zested
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can diced tomatoes
• 1 tbsp fish sauce
• 1 tbsp sugar
• Salt and pepper, to taste
• Optional: Fresh cilantro, chopped
• Optional: Green onions, sliced
• Optional: Lime wedges

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

1. Step 1: In a large skillet, toast curry powder, turmeric, cumin, garlic powder, and ginger powder over medium heat until fragrant, about 2 minutes.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 5 minutes.
3. Step 3: Stir in diced tomatoes, fish sauce, sugar, salt, and pepper. Simmer for 10 minutes.
4. Step 4: Stir in coconut milk and lime juice. Bring to a simmer.
5. Step 5: Add fish fillets to the skillet. Cook until the fish is cooked through, about 5-7 minutes.
6. Step 6: Remove from heat and stir in lime zest. Taste and adjust seasoning if needed.
7. Step 7: Serve over cooked jasmine rice. Garnish with fresh cilantro, green onions, and lime wedges.

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 can be made ahead and reheated. However, the fish is best cooked just before serving.

Freezing Easy Coconut Lime Fish Curry with Jasmine Rice

Freeze cooked curry without rice for up to 2 months. Thaw in the fridge overnight before reheating.

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, stirring halfway through.

Recipe Notes

• Chef tip: To prevent the curry from becoming too thick, add a little water or coconut milk as needed.
• Best substitution: If you don't have coconut milk, you can use chicken broth or vegetable broth instead.
• Make-ahead: The curry can be made ahead and reheated. However, the fish is best cooked just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the curry becomes too thick, add a little water or coconut milk to thin it out.

Easy Coconut Lime Fish Curry with Jasmine Rice

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs white fish fillets
• 1 can coconut milk
• 1 lime, juiced and zested

Seasonings

• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can diced tomatoes
• 1 tbsp fish sauce
• 1 tbsp sugar
• Salt and pepper, to taste

Optional Toppings

• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges

Instructions

1. Step 1: In a large skillet, toast curry powder, turmeric, cumin, garlic powder, and ginger powder over medium heat until fragrant, about 2 minutes.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 5 minutes.
3. Step 3: Stir in diced tomatoes, fish sauce, sugar, salt, and pepper. Simmer for 10 minutes.
4. Step 4: Stir in coconut milk and lime juice. Bring to a simmer.
5. Step 5: Add fish fillets to the skillet. Cook until the fish is cooked through, about 5-7 minutes.
6. Step 6: Remove from heat and stir in lime zest. Taste and adjust seasoning if needed.
7. Step 7: Serve over cooked jasmine rice. Garnish with fresh cilantro, green onions, and lime wedges.

Notes

• Chef tip: To prevent the curry from becoming too thick, add a little water or coconut milk as needed.
• Best substitution: If you don't have coconut milk, you can use chicken broth or vegetable broth instead.
• Make-ahead: The curry can be made ahead and reheated. However, the fish is best cooked just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the curry becomes too thick, add a little water or coconut milk to thin it out.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked curry without rice for up to 2 months. Thaw in the fridge overnight before reheating.
• 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, stirring halfway through.
• Make ahead: The curry can be made ahead and reheated. However, the fish is best cooked just before serving.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 18g
• Carbs: 15g
• Fiber: 3g
• Sugar: 5g
• Sodium: 800mg
• 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

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!