Name: Tropical Coconut Lime Fish Curry with Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai-Inspired
Ingredients: 1 ½ cups jasmine rice; 3 cups water; 1 tablespoon vegetable oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon red curry paste; 1 can (13.5 ounces) full-fat coconut milk; 1 cup fish or vegetable broth; 1 red bell pepper, sliced; 1 cup snap peas or green beans; 1 ½ pounds white fish fillets (such as cod, halibut, or tilapia), cut into large chunks; 1 tablespoon fish sauce; 1 tablespoon brown sugar; Juice of 1 large lime; 1 teaspoon lime zest; Salt to taste; ¼ cup fresh cilantro, chopped

Jump to Recipe·Leave a Review

I make this tropical coconut lime fish curry when I crave something bright, comforting, and full of fresh flavor. The creamy coconut milk blends beautifully with zesty lime and tender fish, creating a dish that feels both indulgent and refreshing. Served over fragrant jasmine rice, this meal brings a little taste of the tropics right into my kitchen. Tropical Coconut Lime Fish Curry with Jasmine Rice

Why You’ll Love This Recipe

I love how quickly this curry comes together while still tasting like something I would order at a restaurant. The balance of creamy coconut milk and tangy lime makes every bite vibrant and satisfying. I also appreciate how versatile it is, since I can adjust the spice level or swap in different vegetables depending on what I have on hand. It feels elegant enough for guests but simple enough for a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups jasmine rice
3 cups water
1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
1 can (13.5 ounces) full-fat coconut milk
1 cup fish or vegetable broth
1 red bell pepper, sliced
1 cup snap peas or green beans
1 ½ pounds white fish fillets (such as cod, halibut, or tilapia), cut into large chunks
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 large lime
1 teaspoon lime zest
Salt to taste
Fresh cilantro, chopped (about ¼ cup)

directions

I rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, I combine the rice and 3 cups of water, bring it to a boil, then reduce the heat to low. I cover and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. I remove it from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, I heat the vegetable oil in a large skillet or saucepan over medium heat. I sauté the chopped onion for about 3–4 minutes until softened.
I add the minced garlic and grated ginger, cooking for another minute until fragrant. Then I stir in the red curry paste and cook for 1–2 minutes to deepen the flavor.
I pour in the coconut milk and broth, stirring well to combine. I bring the mixture to a gentle simmer.
I add the sliced red bell pepper and snap peas or green beans, letting them cook for about 5 minutes until slightly tender.
I gently place the fish chunks into the simmering sauce. I cook for 6–8 minutes, or until the fish flakes easily with a fork.
I stir in the fish sauce, brown sugar, lime juice, and lime zest. I taste and adjust with salt if needed.
I spoon the curry over the jasmine rice and finish with freshly chopped cilantro before serving.

Servings and timing

Tropical Coconut Lime Fish Curry with Jasmine Rice

Servings: 4 servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes swap the white fish for shrimp or even salmon for a richer flavor. When I want extra heat, I add sliced fresh chili or a pinch of red pepper flakes. I also enjoy adding vegetables like zucchini, baby spinach, or carrots for more texture and color. For a lighter version, I use light coconut milk, though I find the sauce slightly less creamy.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the curry in a saucepan over low heat, stirring occasionally to prevent the coconut milk from separating. If the sauce thickens too much, I add a splash of broth or water to loosen it. I store the rice separately and reheat it with a small splash of water to keep it soft.

FAQs

Can I use frozen fish for this curry?

I can use frozen fish, but I make sure to thaw it completely and pat it dry before adding it to the curry to avoid excess water in the sauce.

What type of fish works best?

I prefer firm white fish like cod, halibut, or tilapia because they hold their shape well while simmering in the sauce.

Is this curry very spicy?

I find the spice level moderate, but I control the heat by adjusting the amount of red curry paste I use.

Can I make this dish ahead of time?

I can prepare the curry a few hours in advance and gently reheat it before serving. I find the flavors deepen as it sits.

Can I make this dairy-free and gluten-free?

This recipe is naturally dairy-free. To keep it gluten-free, I make sure the curry paste and fish sauce I use are certified gluten-free.

Conclusion

I love how this tropical coconut lime fish curry brings together creamy, tangy, and savory flavors in one comforting bowl. Paired with jasmine rice, it becomes a complete and satisfying meal that I can prepare without stress. Whenever I want something fresh yet cozy, this recipe is one I gladly return to again and again.