A Luscious Island-Inspired Dinner with Vibrant Flavors
There’s something irresistible about a warm, aromatic bowl of curry. When the richness of coconut milk meets the zesty brightness of lime and the fragrant punch of lemongrass and kaffir lime leaves, magic happens. This Coconut Lime Fish Curry with Jasmine Rice is your ticket to a gourmet island escape—without leaving your kitchen.
Tender, flaky white fish (like cod or halibut) is gently simmered in a golden curry sauce that’s creamy, citrusy, and layered with tropical herbs and spices. Served alongside pearly white jasmine rice, this dish is not only visually stunning, but also packed with deep, warming flavor. Let’s dive in.
Why You’ll Love This Recipe
- Quick and Elegant – Ready in under 40 minutes.
- Nutrient-Rich – Packed with protein, healthy fats, and fresh herbs.
- Gourmet at Home – Restaurant-quality presentation and taste.
- Dairy-Free & Gluten-Free – Naturally suitable for many diets.
Ingredients
For the Coconut Lime Fish Curry:
- 1 ½ lbs white fish fillets (cod or halibut), cut into 2-inch chunks
- 1 tablespoon coconut oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, outer layer removed, inner core minced
- 4 kaffir lime leaves (fresh or frozen)
- 1 tablespoon Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup low-sodium fish stock or water
- Zest of 1 lime
- Juice of 1–2 limes (to taste)
- 1 tablespoon fish sauce (optional, for depth)
- ½ teaspoon sea salt (adjust to taste)
- Fresh ground black pepper, to taste
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Sliced red chili (optional, for heat)
For the Jasmine Rice:
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ teaspoon salt
- 1 teaspoon coconut oil or butter (optional)
Step-by-Step Instructions
1. Cook the Jasmine Rice
- Rinse jasmine rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 ¼ cups of water to a boil.
- Add the rice and salt. Stir once, reduce heat to low, cover, and let simmer for 15 minutes.
- Turn off the heat and let sit (still covered) for 10 more minutes. Fluff with a fork and set aside.
2. Sauté Aromatics
- Heat coconut oil in a large skillet or Dutch oven over medium heat.
- Add the diced onion and cook for 2–3 minutes, until softened.
- Stir in garlic, ginger, lemongrass, and kaffir lime leaves. Sauté until fragrant (about 1–2 minutes).
3. Build the Curry Base
- Add red curry paste and cook for 1 minute, stirring to bloom the spices.
- Pour in the coconut milk and fish stock. Stir well to combine.
- Add lime zest and fish sauce (if using). Season lightly with salt and pepper.
- Bring the mixture to a gentle simmer over medium-low heat.
4. Add the Fish
- Gently add the fish pieces into the simmering curry.
- Cook uncovered for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.
- Finish with lime juice to taste—start with 1 tablespoon and adjust as needed for brightness.
5. Garnish and Serve
- Remove kaffir lime leaves before serving.
- Spoon the curry into bowls and garnish with fresh cilantro, lime wedges, and optional red chili slices.
- Serve alongside a bowl of hot, fluffy jasmine rice—or artfully arrange it beside the curry for that restaurant-style plating.
Pro Tips for the Perfect Curry
- Use Fresh Herbs: Kaffir lime leaves and lemongrass make this dish pop. If you can’t find them fresh, try frozen (which retain their flavor better than dried).
- Choose Firm White Fish: Cod, halibut, or even sea bass work best. Avoid delicate fish that may fall apart.
- Customize the Heat: Want it spicier? Add extra curry paste or a splash of chili oil. For a milder version, reduce the curry paste and skip the chili garnish.
- Coconut Milk Matters: Use full-fat coconut milk for a creamy, rich curry. Light versions can make the sauce too thin.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat. Avoid over-stirring to keep the fish intact.
What to Serve with Coconut Lime Fish Curry
- Steamed Jasmine or Basmati Rice
- Thai Cucumber Salad – For a crisp, refreshing contrast.
- Grilled Pineapple Slices – Enhance the tropical vibe.
- Coconut Water or Sauvignon Blanc – Pairs beautifully with the citrus and herbs.
Final Thoughts: Tropical Comfort in Every Bite
This Coconut Lime Fish Curry with Jasmine Rice is more than just a meal—it’s an experience. From the vibrant color to the aromatic steam and rich, layered flavor, every bite delivers comfort and a touch of exotic elegance. Whether you’re cooking for a cozy weeknight dinner or impressing guests at your next dinner party, this dish brings sophistication to the table with ease.
Don’t be surprised if this becomes your go-to curry recipe—it’s everything a great curry should be: creamy, citrusy, comforting, and crave-worthy.
