Description
A quick and comforting creamy coconut lime fish curry with fresh lime zest and juice, tender white fish, and fluffy jasmine rice. Ready in under 30 minutes, perfect for an easy homemade dinner with bright, fresh flavors.
Ingredients
Scale
- 1 lb (450g) white fish fillets (cod, tilapia, or halibut), skinless
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 limes, juiced and zested
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium onion, finely chopped
- ½ tsp red chili flakes (optional)
- 1 tbsp fish sauce (or soy sauce as substitute)
- 1 tsp brown sugar
- A handful fresh cilantro, chopped
- 1.5 cups (280g) jasmine rice, uncooked
- 2.25 cups (540 ml) water
- 1 tbsp oil (for sautéing)
- Pinch of salt (for rice)
Instructions
- Rinse 1.5 cups jasmine rice under cold water until water runs clear to remove excess starch.
- Add rinsed rice to a medium saucepan with 2.25 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Turn off heat and let rice sit covered for 5 minutes. Fluff with a fork before serving.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 3-4 minutes.
- Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant. If using, add red chili flakes and toast gently.
- Pour in the coconut milk and stir to combine with aromatics.
- Add fish sauce, brown sugar, and lime zest; stir well and simmer gently for about 3 minutes to thicken sauce.
- Cut fish fillets into 2-inch chunks and gently nestle into simmering sauce. Spoon sauce over fish, cover, and cook on low heat for 7-8 minutes until fish flakes easily.
- Squeeze in lime juice and stir gently. Sprinkle chopped cilantro over the top. Taste and adjust seasoning with extra fish sauce or lime juice if needed.
- Serve immediately by spooning curry over jasmine rice.
Notes
[‘Rinse jasmine rice to keep it fluffy and separate.’, ‘Use fresh lime zest and juice for best flavor.’, ‘Handle fish gently to keep chunks intact.’, ‘Simmer sauce gently to prevent coconut milk from separating.’, ‘Adjust spice level by varying red chili flakes or using fresh chilies.’, ‘Prep garlic, ginger, onion, and lime zest ahead to save time.’, ‘Measure fish by weight for consistent portions.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 340
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 28
Keywords: coconut lime fish curry, easy fish curry, quick dinner, homemade curry, jasmine rice, creamy curry, weeknight dinner