Coconut Lime Fish Curry with Jasmine Rice 🐟🥥🍋
A Tropical, 30-Minute Flavor Explosion!
This fragrant, creamy coconut lime curry pairs tender white fish with aromatic jasmine rice for a light yet satisfying meal that tastes like a beach vacation. With just 6 key ingredients, it’s easy enough for weeknights but impressive for guests!
📋 Ingredients (Serves 3-4)
Curry Base
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 (14 oz) can coconut milk (full-fat for creaminess!)
- 2 tbsp lime juice (1-2 limes)
- 1 tbsp lime zest (for bright aroma)
Essential Flavor Boosters
- 1 tbsp red curry paste (or green for milder heat)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp brown sugar (balances flavors)
- 2 cloves garlic, minced
For Serving
- Jasmine rice (1 cup uncooked)
- Fresh cilantro & lime wedges
(Optional: 1 cup snap peas or bell peppers for crunch!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Cook Rice
- Rinse 1 cup jasmine rice, then cook (1:1.25 rice-to-water ratio).
2️⃣ Make Curry Sauce
- In a skillet, sauté garlic + curry paste in 1 tbsp oil for 30 secs until fragrant.
- Whisk in coconut milk, lime zest, fish sauce, and sugar. Simmer 5 mins.
3️⃣ Cook Fish
- Gently add fish fillets, spooning sauce over top.
- Cover and simmer 6-8 mins until fish flakes easily.
- Stir in lime juice (don’t boil after adding to keep it bright!).
4️⃣ Serve
- Spoon over rice, top with cilantro, and serve with lime wedges.
🔥 Pro Tips
✅ Fish alternatives: Try shrimp or scallops!
✅ Extra veggies? Add spinach or zucchini with the fish.
✅ Too spicy? Use ½ tbsp curry paste + 1 tsp grated ginger.
✅ Creamier sauce? Stir in 1 tbsp peanut butter.
🍽 Pair With
- Mango salad or cucumber ribbons
- Crispy shallots for texture
- Cold beer or lemongrass iced tea
🌿 Nutritional Info (Per serving with rice)
- Calories: ~450
- Protein: 28g
- Carbs: 35g
- Healthy fats: 22g (from coconut milk!)
🌴 Why You’ll Love It
✔ Ready in 30 mins flat
✔ Dairy-free & gluten-free
✔ Tastes like vacation in every bite