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Tropical Bliss Coconut Lime Fish Curry with Fragrant Jasmine Rice - Featured Image

Tropical Bliss Coconut Lime Fish Curry with Fragrant Jasmine Rice

Learn how to make delicious Coconut Lime Fish Curry with Jasmine Rice. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 ½ cups jasmine rice
  • 1 tablespoon vegetable oil or coconut oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 fresh red chilies, sliced (optional, adjust for heat preference)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian twist)
  • 1 tablespoon brown sugar or maple syrup
  • Zest and juice of 2 limes
  • 1 pound firm white fish fillets (like cod, tilapia, or halibut), cut into chunks
  • Fresh cilantro leaves, chopped, for garnish
  • Salt and freshly ground black pepper, to taste

Substitution tips: If you can’t find jasmine rice, basmati or any long-grain rice works well too. For fish sauce, tamari or coconut aminos make a great swap. And no fresh chilies? A pinch of cayenne or red pepper flakes will do the trick.

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents it from getting gummy. Cook according to package instructions, usually about 1 ½ cups water to 1 ½ cups rice, simmered for 15 minutes. Set aside and keep warm.
  2. While the rice cooks, heat oil in a large skillet or deep pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. This step smells like home to me—onions slowly caramelizing always remind me of those busy kitchen nights with my parents.
  3. Add the minced garlic, grated ginger, and sliced chilies to the pan. Stir and cook for another 1-2 minutes until fragrant. If your kids are around, you might want to keep the chilies on the mild side, or add them after plating.
  4. Sprinkle in the turmeric and ground coriander. Stir well to coat the onion mixture and toast the spices slightly—this brings out their aroma and deepens the flavor.
  5. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine, then bring the mixture to a gentle simmer. Let it cook for 5 minutes so the flavors meld beautifully.
  6. Gently add the chunks of fish to the simmering curry. Cover and cook for 6-8 minutes, or until the fish is opaque and flakes easily with a fork. I always try to resist stirring too much here because the pieces can break apart, and my kids appreciate nice chunks of fish.
  7. Turn off the heat and stir in the lime zest and juice. Taste and adjust seasoning with salt and pepper if needed. The lime is what gives this curry its fresh pop, and I sometimes add a little extra if I’m feeling zesty.
  8. Serve the curry hot over jasmine rice. Sprinkle with fresh cilantro for a bright finish that makes the dish feel complete and colorful.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Coconut Lime Fish Curry with Jasmine Rice, recipe, cooking, food