Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry with Jasmine Rice is a quick, creamy, and flavorful dinner that’s better than takeout. After making this many times, I’ve perfected the balance of coconut and lime for a fresh, cozy meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Tuna Salad and Refreshing Apple Cucumber Salad.

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 fillets (cod, halibut, or mahi-mahi)
• 1 can coconut milk
• 3 tbsp fish sauce
• Juice of 2 limes
• 2 tbsp Thai red curry paste
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: Fresh cilantro, chopped
• Optional: Green onions, thinly sliced
• Optional: Lime wedges
• Optional: Jasmine rice, cooked

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

1. Prepare ingredients: Thinly slice the shallot and red bell pepper. Mince the garlic. Grate the ginger. Cook jasmine rice according to package instructions.
2. Cook aromatics: Heat 1 tbsp oil in a large skillet over medium heat. Add shallot, garlic, ginger, and bell pepper. Cook until softened, about 3 minutes.
3. Add curry paste: Stir in red curry paste and cook for 1 minute.
4. Add coconut milk and seasonings: Pour in coconut milk, fish sauce, sugar, salt, and black pepper. Simmer for 5 minutes.
5. Add fish: Cut fish into bite-sized pieces. Add to the skillet, nestling into the sauce. Cook until opaque, about 5 minutes.
6. Finish with lime: Stir in lime juice. Taste and adjust seasoning if needed. Serve over cooked jasmine rice. Garnish with 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 for up to 3 days. Make-ahead tip: Prepare the curry sauce up to 2 days ahead.

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 2-3 minutes.

Recipe Notes

• Chef tip: For a lighter curry, use light coconut milk.
• Best substitution: Replace fish with firm tofu or chickpeas for a vegetarian version.
• Make-ahead: Prepare the curry sauce up to 2 days ahead. Store separately from the fish.
• Scaling: This recipe can be easily doubled or tripled.
• Troubleshooting: If the curry is too thick, thin it out with a little water or coconut milk.

Easy Coconut Lime Fish Curry with Jasmine Rice

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb white fish fillets (cod, halibut, or mahi-mahi)
• 1 can coconut milk
• 3 tbsp fish sauce
• Juice of 2 limes
• 2 tbsp Thai red curry paste

Seasonings

• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper

Optional Toppings

• Fresh cilantro, chopped
• Green onions, thinly sliced
• Lime wedges
• Jasmine rice, cooked

Instructions

1. Prepare ingredients: Thinly slice the shallot and red bell pepper. Mince the garlic. Grate the ginger. Cook jasmine rice according to package instructions.
2. Cook aromatics: Heat 1 tbsp oil in a large skillet over medium heat. Add shallot, garlic, ginger, and bell pepper. Cook until softened, about 3 minutes.
3. Add curry paste: Stir in red curry paste and cook for 1 minute.
4. Add coconut milk and seasonings: Pour in coconut milk, fish sauce, sugar, salt, and black pepper. Simmer for 5 minutes.
5. Add fish: Cut fish into bite-sized pieces. Add to the skillet, nestling into the sauce. Cook until opaque, about 5 minutes.
6. Finish with lime: Stir in lime juice. Taste and adjust seasoning if needed. Serve over cooked jasmine rice. Garnish with cilantro, green onions, and lime wedges.

Notes

• Chef tip: For a lighter curry, use light coconut milk.
• Best substitution: Replace fish with firm tofu or chickpeas for a vegetarian version.
• Make-ahead: Prepare the curry sauce up to 2 days ahead. Store separately from the fish.
• Scaling: This recipe can be easily doubled or tripled.
• Troubleshooting: If the curry is too thick, thin it out with a little water or coconut milk.

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 2-3 minutes.
• Make ahead: Prepare the curry sauce up to 2 days ahead.

Nutrition Per Serving

• Calories: 320
• Protein: 25g
• Fat: 18g
• Carbs: 12g
• Fiber: 2g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 60mg
• 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!