Coconut Lime Fish Jasmine Rice

This vibrant coconut lime fish curry with jasmine rice brings together bright citrus, creamy coconut, and tender fish in one beautiful bowl. It is my go-to when I want a dinner that feels both comforting and tropical—perfect for busy weeknights or a relaxed dinner with friends.

When I first whipped this up after a beach trip, the kids devoured it. Now it is our reset meal for days that need a little sunshine.

Ingredients

• White fish fillets: Such as cod or tilapia provide a mild base that soaks up the curry flavor plus they cook quickly and stay tender
• Coconut milk: Gives the curry its creamy velvety richness opt for full-fat for the best mouthfeel and check the label for pure coconut content
• Red curry paste: Adds robust depth with subtle heat choose a Thai variety for complex flavor
• Fish sauce: Is optional but rounds out the umami skip if you want a milder taste
• Lime juice and zest: Bring brightness and a little tang use fresh limes for the biggest punch
• Coconut oil: Further boosts that tropical flavor and helps sauté the aromatics
• Onion: Is the savory foundation for sweetness and depth pick yellow or sweet varieties for best results
• Garlic and ginger: Deliver flavor complexity grate ginger fresh for lasting aroma
• Salt and pepper: Are key for balancing everything season as you go and taste at each step
• Jasmine rice: Has a floral aroma and slightly sticky texture rinse well before cooking for perfect results
• Fresh cilantro leaves: Add herbal freshness as a garnish use perky green bunches for color and bright flavor

Step-by-Step Instructions

Prepare the Jasmine Rice:

Rinse the Jasmine Rice. Pour the jasmine rice into a fine mesh sieve and run it under cold water letting the water pass through until it turns from cloudy to clear. This removes excess starch so your rice will stay fluffy and not gummy.

Cook the Rice:

Add the rinsed rice and measured water to a medium saucepan. Sprinkle in a pinch of salt. Set the pot over high heat and bring the water to a lively bubble. Once it starts boiling, stir the rice briefly reduce the heat to low, and clamp on a lid.

Simmer and Rest:

Let the rice simmer gently for 15 minutes without peeking. Once the timer is up remove the pan from the heat but leave it covered so it steams for another 5 minutes. This makes for perfect delicate grains. Fluff with a fork just before serving.

Make the Curry:

Sauté the Aromatics. In a wide skillet over medium heat melt the coconut oil until it looks glossy. Add the chopped onion and cook for about 3 to 4 minutes stirring often. You want the onion to be soft and translucent with no browning.

Add Garlic and Ginger:

Tip in the minced garlic and grated fresh ginger. Stir these through the onions and let them sizzle for 1 to 2 minutes. The scent will get stronger and this is where the flavor base forms.

Toast the Curry Paste:

Spoon in the red curry paste and stir it constantly with the onions until it is fragrant and deepens in color about 1 minute. This step wakes up the spices in the paste.

Build the Sauce:

Pour in the entire can of coconut milk scraping the sides to get it all. Add the juice and zest from your limes plus the fish sauce if using. Sprinkle over salt and pepper to taste. Stir well to combine.

Simmer the Curry:

Let the sauce gently simmer uncovered for about 5 minutes. This is where all the flavors meld together and the sauce starts to thicken just a bit.

Cook the Fish:

Add Fish to Sauce. Nestle the fish chunks into the simmering curry sauce in a single layer so they can cook evenly. Cover with a lid.

Poach Fish Until Flaky:

Allow the fish to cook undisturbed for 5 to 7 minutes. Check after 5 minutes—the fish should be opaque and break apart easily with a fork. Avoid stirring to keep the fish intact.

Serve:

Assemble and Garnish. Scoop jasmine rice into bowls and spoon the coconut lime fish curry right over the top letting the sauce soak into the rice. Scatter fresh cilantro leaves over everything and add a lime wedge on the side for squeezing at the table.

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The zing from fresh lime always reminds me of my dad squeezing citrus over every meal in summertime. Cilantro is my favorite for garnish because it absolutely wakes up the bowl—reminding me of street curries across Southeast Asia.

Storage Tips

Store any leftover curry and rice separately in airtight containers in the fridge. The curry will keep for three days and the rice for two. Always reheat the curry gently over low heat so the fish stays tender and does not dry out. Add a splash of coconut milk or water if the sauce thickens overnight.

Ingredient Substitutions

You can swap in shrimp or salmon if white fish is not available—just adjust the cook time so the protein does not overcook. If you prefer dairy free or nut oils you can use avocado or olive oil instead of coconut oil for sautéing. For an extra vegetable boost stir in baby spinach or snow peas at the end before serving.

Serving Suggestions

This curry is a showstopper over steamy jasmine rice but is just as good with coconut rice or even brown rice. I like adding crunchy pickled vegetables on the side for contrast. A sprinkle of toasted nuts or seeds adds a fun texture twist if you want a special finish.

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This coconut lime fish curry thought will bring the vibrant flavors of the tropics straight into your kitchen bowl—a dinner to savor and share.

Frequently Asked Questions

→ What type of fish works best for this dish?

Firm white fish like cod or tilapia work well, as they hold their shape and absorb the coconut lime flavors.

→ Can the curry be made ahead of time?

Yes, the curry sauce can be prepared in advance and gently reheated before adding the fish to keep it tender.

→ How can I adjust the spice level?

Reduce or increase the amount of red curry paste to suit your heat preference, or add fresh chilies for extra kick.

→ Are there alternative garnishes?

Fresh basil, thinly sliced scallions, or lime wedges can also add brightness alongside the cilantro garnish.

→ What sides pair well with this meal?

A refreshing cucumber salad or steamed green vegetables can complement the creamy textures and citrusy notes.