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Coconut Lime Fish Curry with Jasmine Rice

A creamy and flavorful coconut fish curry infused with fresh lime, aromatic spices, and tender white fish served over fluffy jasmine rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Seafood, Thai-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Fish Curry
  • 1.5 lbs firm white fish fillets cut into chunks
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 can full-fat coconut milk
  • 1 cup seafood or vegetable broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 2 limes juiced
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup fresh cilantro for garnish
  • 1 red chili sliced for garnish
Jasmine Rice
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 0.5 tsp salt

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Wooden spoon
  • Chef knife

Method
 

  1. Rinse jasmine rice thoroughly under cold water until the water runs mostly clear.
  2. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest for 10 minutes before fluffing.
  3. Season fish pieces lightly with salt and pepper.
  4. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes.
  5. Add garlic and ginger and cook until fragrant, about 1 minute.
  6. Stir in curry paste, turmeric, and coriander. Cook for 1 minute.
  7. Pour in coconut milk and broth, stirring to combine. Add fish sauce and brown sugar.
  8. Add bell pepper and snap peas. Simmer for 5 minutes.
  9. Carefully add fish chunks and simmer gently for 6–8 minutes until cooked through.
  10. Remove from heat and stir in fresh lime juice.
  11. Serve hot over jasmine rice and garnish with cilantro, sliced chili, and lime wedges.

Notes

Use full-fat coconut milk for the creamiest texture. Fresh lime juice should always be added at the end for the brightest flavor.