Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry — Better than takeout! After making this many times, I’ve perfected the balance of coconut and lime for an irresistible curry. The trick I discovered is toasting the spices first for maximum flavor. This dish is cozy, comforting, and ready in just 30 minutes. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Creamy Pistachio Baklava Cheesecake 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 (such as cod or halibut)
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp grated lime zest
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh cilantro, chopped
• Optional: Lime wedges
• Optional: Toasted coconut flakes

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

1. Step 1: In a large skillet, toast curry powder, cumin, coriander, turmeric, salt, black pepper, and red pepper flakes (if using) over medium heat for 1-2 minutes, until fragrant.
2. Step 2: Add coconut milk, fish sauce, lime juice, and lime zest to the skillet. Stir well to combine and bring to a simmer.
3. Step 3: Add fish fillets to the skillet, spooning the sauce over the top. Cover and let cook for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
4. Step 4: Serve the fish curry over cooked jasmine rice, garnished with fresh cilantro, lime wedges, and toasted coconut flakes (if using).

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 4 days. Make-ahead tip: The curry can be made up to 2 days ahead and stored in the fridge. Reheat gently on the stovetop or in the microwave.

Freezing Easy Coconut Lime Fish Curry with Jasmine Rice

Freeze cooked curry (without rice) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the curry before adding the fish. Cook until the sauce thickens.
• Best substitution: Replace the fish with firm tofu or chickpeas for a vegetarian version.
• Make-ahead: The curry can be made up to 2 days ahead and stored in the fridge. Reheat gently on the stovetop or in the microwave.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the curry is too spicy, add more coconut milk or a squeeze of lime to balance the flavors.

Easy Coconut Lime Fish Curry with Jasmine Rice

⏱

Prep

10 minutes

🍳

Cook

20 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs white fish fillets (such as cod or halibut)
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp grated lime zest

Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh cilantro, chopped
• Lime wedges
• Toasted coconut flakes

Instructions

1. Step 1: In a large skillet, toast curry powder, cumin, coriander, turmeric, salt, black pepper, and red pepper flakes (if using) over medium heat for 1-2 minutes, until fragrant.
2. Step 2: Add coconut milk, fish sauce, lime juice, and lime zest to the skillet. Stir well to combine and bring to a simmer.
3. Step 3: Add fish fillets to the skillet, spooning the sauce over the top. Cover and let cook for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
4. Step 4: Serve the fish curry over cooked jasmine rice, garnished with fresh cilantro, lime wedges, and toasted coconut flakes (if using).

Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the curry before adding the fish. Cook until the sauce thickens.
• Best substitution: Replace the fish with firm tofu or chickpeas for a vegetarian version.
• Make-ahead: The curry can be made up to 2 days ahead and stored in the fridge. Reheat gently on the stovetop or in the microwave.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the curry is too spicy, add more coconut milk or a squeeze of lime to balance the flavors.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked curry (without rice) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.
• Make ahead: The curry can be made up to 2 days ahead and stored in the fridge. Reheat gently on the stovetop or in the microwave.

Nutrition Per Serving

• Calories: 270
• Protein: 30g
• Fat: 12g
• Carbs: 10g
• Fiber: 2g
• Sugar: 3g
• Sodium: 860mg
• Cholesterol: 70mg
• Sat. Fat: 6g

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!