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Coconut Lime Fish Curry with Jasmine Rice Recipe

Coconut Lime Fish Curry with Jasmine Rice Recipe
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★★★★★

5.1 from 9 reviews

A vibrant and aromatic Coconut Lime Fish Curry served over fluffy jasmine rice, combining tender white fish in a creamy coconut broth flavored with red curry paste, fresh lime, garlic, and ginger for a perfect balance of tangy and spicy notes.

Ingredients

Scale

For the Fish Curry

  • 1 lb white fish fillets (cod or tilapia), cut into chunks
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)
  • 2 limes, juice and zest
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • Salt and pepper to taste
  • Fresh cilantro leaves, for garnish

For the Jasmine Rice

  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

  1. Prepare ingredients: Cut the fish fillets into chunks. Mince the garlic cloves and grate fresh ginger to have all ingredients ready for cooking.
  2. Cook the curry: Heat a tablespoon of oil in a pan over medium heat. Add the red curry paste, minced garlic, and grated ginger, cooking briefly until fragrant. Add the fish chunks and gently cook until the fish is just starting to flake but not fully cooked through.
  3. Simmer: Pour in the coconut milk, then stir in lime juice, lime zest, salt, pepper, and optionally fish sauce. Allow the curry to simmer on low heat for about 10 to 15 minutes until the sauce thickens slightly and the fish is fully cooked and tender.
  4. Prepare jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water with a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and let simmer for 15 to 20 minutes until the rice is tender and water is absorbed.
  5. Serve: Fluff the cooked jasmine rice with a fork and spoon it onto plates. Ladle the coconut lime fish curry over the rice. Garnish with fresh cilantro leaves and additional lime zest if desired for an extra burst of freshness.

Notes

  • Use firm white fish like cod or tilapia as they hold up well in curry without falling apart.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • Fish sauce is optional but adds authentic umami; substitute with soy sauce for a vegetarian twist (if using tofu instead of fish).
  • For a thicker curry, simmer a little longer or add a teaspoon of cornstarch slurry.
  • Garnishing with fresh cilantro and lime zest enhances flavor and presentation.
  • Leftover curry can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the fish.

Nutrition

Keywords: Coconut lime fish curry, Thai fish curry, jasmine rice, red curry paste, seafood curry, coconut milk curry

Find it online: https://platedbyemma.com/coconut-lime-fish-curry-with-jasmine-rice-recipe/