Coconut Lime Fish Curry

This coconut lime fish curry is my ultimate weeknight dinner solution when I crave something exotic but don’t have hours to spend in the kitchen. The combination of creamy coconut milk, zesty lime, and aromatic spices transforms simple white fish into a restaurant-worthy meal in just about 30 minutes.

I discovered this recipe during a particularly rainy spring when I was craving something bright and tropical. Now it’s become my go-to comfort food that even my seafood hesitant friends request when they visit.

Ingredients

• White fish fillets: Cod or tilapia work beautifully because their mild flavor absorbs the curry perfectly
• Coconut milk: Use full-fat for the richest curry
• Red curry paste: Look for authentic Thai brands for the best flavor profile
• Fresh limes: Both juice and zest are essential for that vibrant flavor
• Fresh garlic and ginger: These aromatics create the foundation of flavor
• Fish sauce: Adds incredible depth though you can omit if you prefer
• Jasmine rice: Its floral aroma complements the curry beautifully
• Fresh cilantro: Adds brightness and color as a finishing touch

Step-by-Step Instructions

Prepare the aromatics:

Mince the garlic cloves until they’re very fine and grate the ginger using a microplane. The finer these ingredients are prepared the more flavor they’ll release into the curry. Take time to zest your limes before juicing them.

Prepare the fish:

Cut your fish fillets into approximately 2-inch chunks. This size allows them to cook quickly while remaining tender. Season lightly with salt and pepper. Keep refrigerated until ready to use.

Create the curry base:

Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add the curry paste, garlic, and ginger, stirring constantly for about 1 minute until extremely fragrant. This blooms the spices and develops their flavors.

Cook the fish:

Add the fish chunks to the skillet, gently stirring to coat with the spice mixture. Cook for just 2 minutes, turning once. The fish should not be fully cooked at this point as it will continue cooking in the sauce.

Build the curry sauce:

Pour in the coconut milk, stirring to incorporate the curry paste completely. Add the lime juice, lime zest, and fish sauce if using. Stir gently to avoid breaking up the fish too much.

Simmer to perfection:

Reduce heat to medium-low and simmer for 10 to 15 minutes until the sauce has thickened slightly and the fish flakes easily. Taste and adjust seasoning with salt and pepper.

Prepare the jasmine rice:

While the curry simmers, rinse the rice under cold water until the water runs clear. Combine with water and a pinch of salt in a pot. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing.

Serve with flair:

Spoon the fragrant rice into shallow bowls, create a well in the center, and ladle the curry into it. Garnish generously with fresh cilantro leaves and offer lime wedges on the side.

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My absolute favorite part of this dish is the moment when the coconut milk hits the spice paste and the kitchen fills with an incredible aroma. It takes me back to a cooking class I took in Thailand where the instructor taught us that the secret to a good curry is patience with the base flavors.

Storage and Leftovers

This curry keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and deepen overnight, making it an excellent meal prep option. I often make a double batch specifically to have leftovers. When reheating, gentle warming on the stovetop is best to prevent the fish from becoming tough. Add a splash of water or coconut milk if the sauce has thickened too much in storage.

Ingredient Substitutions

Don’t let missing ingredients stop you from enjoying this curry. Salmon works wonderfully in place of white fish, though it creates a richer final dish. No fresh limes? Bottled lime juice will work in a pinch though you’ll miss the aromatic zest. Green curry paste can substitute for red, creating a slightly different but equally delicious flavor profile. For a vegetarian version, replace the fish with firm tofu and use soy sauce instead of fish sauce.

Serving Suggestions

While perfectly satisfying on its own, this curry welcomes accompaniments. I love serving it with a simple cucumber salad dressed with rice vinegar and a touch of sugar for brightness against the rich curry. For a more substantial meal, crispy papadums or naan bread make excellent dipping options. If you’re entertaining, consider starting with a light soup like tom yum to set the Thai flavor theme or ending with fresh mango for dessert.

Frequently Asked Questions

→ What type of fish works best for this dish?

White fish fillets like cod or tilapia work wonderfully, as they hold their shape and absorb the flavors of the curry beautifully.

→ Can I make this dish spicier?

Yes, you can increase the spice level by adding more red curry paste or a pinch of chili flakes.

→ Can I substitute jasmine rice?

Absolutely! Basmati rice or even brown rice can be used as alternatives, depending on your preference.

→ Is fish sauce necessary?

No, fish sauce is optional. It adds a deeper umami flavor, but the curry will still taste delicious without it.

→ How can I thicken the curry sauce?

If you prefer a thicker sauce, simmer the curry a bit longer or add a slurry of cornstarch and water.