Introduction to Coconut Lime Fish Curry with Jasmine Rice
If you’re looking for a dish that blends comfort food with bold, fresh flavors, Coconut Lime Fish Curry with Jasmine Rice is the perfect choice. This aromatic meal features tender white fish simmered in a creamy coconut milk base, infused with the zesty brightness of lime and the warming heat of red curry paste. It’s a dish that brings the essence of Southeast Asian cuisine to your kitchen with minimal fuss and maximum flavor.
Inspired by Thai-style curries, this recipe delivers that signature balance of sweet, savory, spicy, and tangy. The richness of the coconut is brightened by lime zest and juice, while the curry paste brings a deeply savory backbone. If you’re wondering what makes it complete, the answer lies in the jasmine rice—its soft, slightly sticky texture soaks up the sauce beautifully, grounding every bite.
In addition to being deeply satisfying, this curry offers a handful of nutritional benefits:
- White fish is low in fat and high in protein, making it an ideal lean option.
- Coconut milk contains healthy fats that support digestion and satiety. Learn more about the health benefits of coconut milk.
- Fresh herbs and vegetables like spinach and bell pepper add antioxidants and fiber.
- Jasmine rice, when cooked properly, becomes a neutral base that lets the curry shine. Here’s how to cook perfect jasmine rice every time.
Whether you’re aiming to eat healthier or just try something new, this dish is a simple, flavor-forward way to bring global cuisine into your home.
Introduction to Coconut Lime Fish Curry with Jasmine Rice
If you’re looking for a dish that blends comfort food with bold, fresh flavors, Coconut Lime Fish Curry with Jasmine Rice is the perfect choice. This aromatic meal features tender white fish simmered in a creamy coconut milk base, infused with the zesty brightness of lime and the warming heat of red curry paste. It’s a dish that brings the essence of Southeast Asian cuisine to your kitchen with minimal fuss and maximum flavor.
Inspired by Thai-style curries, this recipe delivers that signature balance of sweet, savory, spicy, and tangy. The richness of the coconut is brightened by lime zest and juice, while the curry paste brings a deeply savory backbone. If you’re wondering what makes it complete, the answer lies in the jasmine rice—its soft, slightly sticky texture soaks up the sauce beautifully, grounding every bite.
In addition to being deeply satisfying, this curry offers a handful of nutritional benefits:
- White fish is low in fat and high in protein, making it an ideal lean option.
- Coconut milk contains healthy fats that support digestion and satiety. Learn more about the health benefits of coconut milk.
- Fresh herbs and vegetables like spinach and bell pepper add antioxidants and fiber.
- Jasmine rice, when cooked properly, becomes a neutral base that lets the curry shine. Here’s how to cook perfect jasmine rice every time.
Whether you’re aiming to eat healthier or just try something new, this dish is a simple, flavor-forward way to bring global cuisine into your home.
Ingredient Breakdown
Crafting a rich and satisfying Coconut Lime Fish Curry with Jasmine Rice starts with selecting the right ingredients. Each element plays a key role in the flavor, texture, and balance of the dish.
- Fish: Choose mild, flaky white fish like cod, tilapia, or snapper. These varieties hold up well in curry without overpowering the coconut-lime flavor. They also cook quickly and absorb the sauce beautifully.
- Coconut milk: For a creamy, luxurious base, opt for full-fat canned coconut milk. It adds body and richness that fresh or light versions just can’t match. Learn more about the health benefits of coconut milk and why it’s a great alternative to dairy.
- Red curry paste: A good-quality store-bought red curry paste saves time and delivers bold flavor. You can also make your own for a more personalized blend of heat and spice.
- Lime: Both zest and juice are essential. The zest brings bright citrus oil while the juice balances the richness of the coconut milk with tanginess.
- Vegetables & aromatics: Onion, garlic, and bell pepper form the aromatic base, while fresh baby spinach adds color, texture, and nutrients at the end.
- Rice: Jasmine rice is the perfect pairing—its subtle aroma and soft texture complement the curry sauce beautifully. For flawless results every time, check out this jasmine rice cooking guide.
- Optional extras: Add chili flakes, cilantro, or Thai chilies to boost heat and freshness.
Equipment Needed
To make this recipe seamless, you’ll need just a few kitchen basics:
- A saucepan for cooking jasmine rice
- A large skillet or pot for the curry
- A cutting board, sharp knife, and spatula for prepping and sautéing
Step-by-Step Instructions
This recipe for Coconut Lime Fish Curry with Jasmine Rice comes together easily in just a few steps. Here’s how to make it from start to finish, with tips to ensure everything turns out perfectly.
A. Cooking Jasmine Rice
Perfect jasmine rice starts with rinsing and ends with a fluff.
- Rinse the rice: Place 1 cup of jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch that can cause clumping.
- Simmer to perfection: In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Let it steam: Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is fully absorbed. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
- Optional: Stir in a teaspoon of coconut oil after cooking for a lightly fragrant finish. If you want even more guidance, this jasmine rice cooking guide is a great resource.
B. Preparing the Curry
With the rice done, move on to building your flavor-packed curry.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another minute.
- Add red curry paste: Stir in 2 tablespoons of red curry paste and cook for 1 minute to release its flavor.
- Pour in coconut milk: Add 1 can of coconut milk, stirring well to combine. Bring to a gentle simmer. Curious about its benefits? Read up on why coconut milk is more than just a flavor booster.
- Simmer fish and veggies: Add the fish chunks and sliced bell pepper. Season with salt and pepper. Simmer gently for 5–7 minutes, or until the fish is cooked through and flakes easily.
- Finish with lime and spinach: Stir in the lime juice, lime zest, and baby spinach. Cook just until the spinach is wilted and everything is combined.
C. Plating and Serving
- Fluff the jasmine rice and spoon it into serving bowls.
- Ladle the hot coconut lime fish curry over the rice.
- Garnish with extra lime wedges, fresh cilantro, or Thai chilies for a personal touch.
Variations and Substitutions
One of the best things about Coconut Lime Fish Curry with Jasmine Rice is how flexible it is. Whether you’re cooking for dietary needs, personal taste, or simply using what’s in the fridge, this dish is easy to adapt without losing its core flavor and comfort.
- Vegetarian version: Swap the fish for firm tofu or chickpeas. Tofu absorbs the curry beautifully, while chickpeas add protein and texture. Both options pair just as well with the creamy coconut base and fresh lime.
- Seafood variation: Add shrimp or scallops to the mix, either alongside the fish or as a substitute. These cook quickly and take on the curry flavor well. Just be sure not to overcook them—2 to 4 minutes of simmering is usually enough.
- Creamier version: For an extra-rich dish, stir in a tablespoon or two of coconut cream right at the end. This intensifies the creaminess and gives the curry a silky finish. If you’re wondering about the nutritional value, this guide to coconut milk explains the difference between milk and cream.
- Spicy twist: Want more heat? Toss in sliced Thai chilies, drizzle with chili oil, or add a spoonful of sriracha. These elements layer well with the curry’s natural spice without overwhelming the dish.
Cooking Tips & Expert Notes
To get the most out of your Coconut Lime Fish Curry with Jasmine Rice, a few smart techniques can make all the difference. These expert tips ensure your curry turns out flavorful, balanced, and perfectly textured every time.
- Avoid overcooking the fish: White fish like cod or tilapia cooks quickly—usually within 5 to 7 minutes of simmering. Overcooking can make the fish rubbery or cause it to break apart in the sauce.
- Use fresh lime juice: Bottled lime juice just doesn’t compare. Fresh lime juice adds brightness and acidity that lifts the richness of the coconut milk and balances the spice. For a deeper citrus flavor, include lime zest as well.
- Balance your flavors: If your curry tastes too sharp or flat, you can fix it easily:
- Add a pinch of brown sugar to mellow acidity.
- Stir in a splash of fish sauce or a little extra salt to boost umami. These tweaks are essential to achieving the signature sweet-salty-sour balance of Southeast Asian curries. This guide to best fish for curry also helps with choosing proteins that hold up well in sauce.
- Stir gently: Once the fish is in, avoid stirring too vigorously. Use a spoon to nudge the chunks around gently so they stay whole.
- Use pre-cooked rice in a pinch: If you’re short on time, microwaveable jasmine rice works well as a shortcut. Just heat and fluff before serving.
Nutritional Benefits
Beyond its bold flavors, Coconut Lime Fish Curry with Jasmine Rice offers a well-rounded mix of nutrients that make it a smart addition to your weekly menu.
- High in protein: White fish like cod and tilapia provide lean protein and are rich in omega-3 fatty acids, which support heart and brain health.
- Packed with vitamins: Colorful vegetables like spinach and bell pepper are loaded with vitamins A, C, and K, plus antioxidants that help reduce inflammation and support immunity.
- Dairy-free richness: Coconut milk adds satisfying creaminess without any dairy. It’s a great alternative for those with lactose intolerance. Plus, it contains medium-chain triglycerides (MCTs), which can aid digestion and energy. Here’s more on the health benefits of coconut milk.
- Energy from jasmine rice: The carbohydrates in jasmine rice provide a quick and clean energy source, especially when paired with protein and fat from the curry. Learn how to prepare it right with this jasmine rice cooking guide.
Serving Suggestions
Take your meal to the next level with thoughtful pairings that complement the curry’s vibrant flavor.
- Serve with warm naan or roti to soak up extra sauce.
- Add a side of cucumber salad with lime juice and mint for a cool, refreshing contrast.
- For drinks, try Thai iced tea for a sweet balance or a crisp dry white wine like Sauvignon Blanc to cut through the creaminess.
Frequently Asked Questions (FAQs)
Have questions about making Coconut Lime Fish Curry with Jasmine Rice? Here are some of the most common ones, answered simply and clearly to help you cook with confidence.
- Can I use frozen fish?
Yes, you can absolutely use frozen fish. Just make sure to thaw it completely and pat it dry with paper towels before adding it to the curry. This prevents excess water from thinning out your sauce. - What kind of fish is best for coconut curry?
Choose mild, flaky fish that absorb flavor well without falling apart. Great options include cod, tilapia, halibut, and snapper. If you want to explore more, here’s a helpful guide to the best fish for curries. - How do I make it spicier or milder?
Adjust the amount of red curry paste, or add Thai chilies, chili oil, or sriracha for extra heat. For a milder curry, use less paste and skip the optional chili ingredients. - Can I make it ahead of time?
Yes, this dish keeps well. Make the curry in advance, but wait to stir in the spinach until just before serving to keep it fresh and vibrant. - Is coconut curry healthy?
When made with lean fish, vegetables, and coconut milk, it can be a wholesome meal. Learn more about the benefits of coconut milk and why it’s a smart alternative to dairy.
Final Thoughts & Summary
Coconut Lime Fish Curry with Jasmine Rice brings together creamy coconut milk, zesty lime, and tender, flaky fish in a dish that’s as easy to make as it is satisfying to eat. Whether you’re new to Thai-inspired cooking or a curry enthusiast, this recipe delivers bold flavor without a long list of steps or hard-to-find ingredients.
Its versatility is another reason to love it. You can swap the fish for tofu, add shrimp, increase or tone down the heat, or make it extra creamy with coconut cream. The real magic happens when you make it your own—so don’t be afraid to experiment. Want a great fish that holds up to curry? Here’s a guide to choosing the best fish for curry.
We’d love to hear how your version turns out. Try it, tweak it, and share it with friends. And if this recipe hit the spot, explore other dishes using coconut milk in savory meals—this coconut milk guide has plenty of ideas. From quick weeknight dinners to impressive weekend meals, this curry checks all the boxes.
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Coconut Fish Curry – Creamy, Tangy, and Easy with Jasmine Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop simmer
- Cuisine: Thai-inspired
- Diet: Gluten Free
Description
A flavorful and creamy Thai-inspired coconut lime fish curry, made with tender white fish, red curry paste, and fresh lime juice, served over aromatic jasmine rice. A comforting, vibrant dish perfect for weeknights or casual dinners.
Ingredients
For the Fish Curry:
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1 lb (450g) white fish fillets (cod or tilapia), cut into chunks
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1 can (14 oz) coconut milk
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2 tbsp red curry paste
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Juice and zest of 2 limes
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1 tbsp olive oil
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1 onion, chopped
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3 garlic cloves, minced
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1 bell pepper, sliced
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2 cups baby spinach
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Salt and pepper, to taste
For the Jasmine Rice:
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1 cup jasmine rice
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2 cups water
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Pinch of salt
Instructions
Cook the Jasmine Rice:
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Rinse rice under cold water until the water runs clear.
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In a saucepan, combine rice, water, and salt. Bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes.
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Remove from heat, keep covered for 5 minutes.
Make the Fish Curry:
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Heat olive oil in a pot over medium heat.
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Sauté onion for 3–4 minutes until translucent. Add garlic; cook 1 minute.
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Stir in red curry paste and cook 1 minute.
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Pour in coconut milk; mix to combine and bring to a gentle simmer.
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Add fish chunks and bell pepper. Season with salt and pepper. Simmer 5–7 minutes.
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Stir in baby spinach, lime juice, and zest. Cook until spinach wilts.
To Serve:
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Spoon rice into bowls.
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Top with coconut lime fish curry.
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Garnish with lime wedges if desired.
Notes
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Use firm white fish that holds together well while simmering.
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Add a touch of fish sauce or a sprinkle of sugar for extra depth.
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Swap baby spinach with kale or Swiss chard if preferred.
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Make it spicy with chili flakes or Thai bird’s eye chilies.
Nutrition
- Calories: ~430 kcal
- Sugar: 5g
- Sodium: ~550mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
