Coconut lime fish curry is a creamy, bright weeknight dinner where chunks of mild white fish simmer in coconut milk spiked with red curry paste, fresh ginger, garlic, and a generous squeeze of lime.
The fish cooks gently in the sauce so it stays tender and flaky, and a pot of fluffy jasmine rice soaks up every spoonful. Most of the work is chopping and measuring, which makes this a great choice when you want big flavor without a long list of steps.
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Why This Coconut Lime Fish Curry Recipe Works
Red curry paste carries the base of the sauce. Cooking it in oil for a minute with the garlic and ginger wakes up its spices and removes any raw edge before the coconut milk goes in.
Lime goes in twice: zest in the sauce for fragrant oil, and juice at the end for brightness. Adding the juice off the heat keeps the flavor fresh instead of dull.
Mild white fish such as cod holds together in the simmering sauce and takes on flavor quickly. Cooking it only until it flakes, about 6 to 8 minutes, keeps it from turning rubbery, and a splash of fish sauce adds savory depth without making the curry taste fishy.
Ingredients for Coconut Lime Fish Curry
- 1 lb cod or tilapia fillets, cut into 2 inch chunks
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 oz) coconut milk, full fat
- Zest and juice of 2 limes
- 2 teaspoons fish sauce (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/2 teaspoon kosher salt, for the rice
- 1/4 cup fresh cilantro leaves, for garnish
Fish. Cod is mild and flaky, while tilapia is a bit firmer. Pat either one dry before adding it.
Red curry paste. Brands vary in heat, so start with 2 tablespoons and add more at the end if you want a spicier sauce.
Coconut milk. Full fat coconut milk makes the creamiest sauce, so shake the can well before opening.
Fresh ginger and garlic. Both build the aromatic base that the paste alone cannot supply.
Jasmine rice. Rinsing removes surface starch, so the grains cook up fluffy instead of sticky.
How to Make Coconut Lime Fish Curry
1. Rinse and start the rice Rinse the rice in a fine mesh strainer until the water runs clear. Combine it with the water and the 1/2 teaspoon of salt in a medium saucepan and bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
2. Rest the rice Remove the pan from the heat and leave the lid on for 10 minutes. Fluff the grains with a fork just before serving.
3. Bloom the paste While the rice cooks, warm the oil in a large deep skillet over medium heat. Stir in the curry paste, garlic, and ginger and cook for 1 to 2 minutes, stirring constantly, until fragrant.
4. Build the sauce Pour in the coconut milk and add the lime zest, fish sauce, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes, until the sauce thickens slightly.
5. Poach the fish Set the fish chunks into the sauce in a single layer. Simmer gently for 6 to 8 minutes, turning once, until the fish flakes easily and reads 145 degrees F.
6. Finish with lime Turn off the heat and stir in the lime juice. Taste and adjust with a pinch of salt or a little more curry paste.
7. Serve Spoon the curry over mounds of jasmine rice and top with the cilantro.
How to Serve Coconut Lime Fish Curry
Ladle the curry over a bed of the jasmine rice and add extra lime wedges on the side. A cool garlic sesame cucumber salad or a bowl of pineapple cucumber salad offsets the spice. For something more filling, add hoisin cauliflower fried rice on the side, and a plate of air fryer broccoli with Parmesan gives you a simple green vegetable.
How to Store and Reheat Coconut Lime Fish Curry
Cool the rice within 1 hour of cooking and store it in a separate airtight container from the curry. Both keep in the refrigerator for up to 3 days. Reheat the curry gently in a saucepan over low heat, adding a splash of water or coconut milk if the sauce thickens, until it reaches 165 degrees F. Fish in a coconut sauce loses its texture when frozen, so plan to eat this curry fresh within the 3 days.
Tips and Variations for Coconut Lime Fish Curry
Cut even chunks. Pieces about 2 inches wide cook at the same speed and stay in one piece.
Keep the simmer low. A hard boil can split the coconut milk and toughen the fish.
Adjust the heat. Whisk in an extra spoonful of curry paste, or add sliced chili, for a spicier sauce.
Add vegetables. Stir in sliced bell pepper, snow peas, or baby spinach during the final 3 minutes of simmering.
Swap the protein. Shrimp cooks in 3 to 4 minutes and works in place of the fish. Cook it until pink and opaque, or until it reads 145 degrees F.
Skip the fish sauce. Use an extra 1/4 teaspoon of salt and a splash of soy sauce for a version without fish sauce.
Flag the allergens. This dish contains fish and coconut, and fish sauce is also made from fish, so check with guests before serving.
Cool the rice quickly. Spread leftover rice on a tray and refrigerate within 1 hour. The University of Maine rice guidance explains why cooked rice needs quick chilling.
Frequently Asked Questions About Coconut Lime Fish Curry
What fish works for coconut lime fish curry?
Firm, mild white fish such as cod, haddock, halibut, or tilapia hold their shape best. Avoid very delicate fillets that fall apart during simmering.
Can I make coconut lime fish curry spicier?
Yes. Add more red curry paste, a sliced Thai chili, or a pinch of crushed red pepper along with the garlic and ginger.
Is coconut lime fish curry gluten free?
It can be. Most red curry pastes and fish sauces are gluten free, but labels vary, so check each one. Serve it over jasmine rice, which is naturally gluten free.
Can I use frozen fish?
Yes. Thaw it fully in the refrigerator and pat it very dry before adding it. Adding frozen fillets directly to the sauce dilutes the flavor.
Why did my sauce separate?
Boiling coconut milk can cause it to split. Keep the heat at a gentle simmer, and if it separates, whisk in a splash of warm water to bring it back together.
Coconut Lime Fish Curry with Jasmine Rice
Equipment
- Large deep skillet
- Medium saucepan with lid
- Fine Mesh Strainer
- Microplane or zester
Ingredients
Main Ingredients
- 1 lb cod or tilapia fillets cut into 2 inch chunks
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 can coconut milk 14 oz, full fat
- 2 limes zest and juice
- 2 tsp fish sauce optional
- ¼ tsp kosher salt for the sauce
- ¼ tsp black pepper
- 1 cup jasmine rice
- 1 ½ cup water for the rice
- ½ tsp kosher salt for the rice
- ¼ cup fresh cilantro leaves for garnish
Instructions
Cooking
- Cook the rice. Simmer the rinsed rice covered for 15 minutes, then rest it off the heat for 10 minutes.
- Bloom the paste. Cook the curry paste, garlic, and ginger in oil for 1 to 2 minutes until fragrant.
- Simmer the sauce. Add the coconut milk, lime zest, fish sauce, salt, and pepper and simmer for 5 minutes.
- Cook the fish. Add the fish chunks and simmer gently for 6 to 8 minutes until the fish flakes and reads 145 degrees F.
- Finish. Stir in the lime juice and serve over the rice with cilantro.
