Creamy, fragrant, and full of fresh citrus flavor, this Coconut Lime Fish Curry combines tender white fish with coconut milk, garlic, ginger, lime, and warm curry spices. Served over fluffy jasmine rice, it makes an easy and satisfying weeknight dinner.
Ingredients
For the Fish Curry
1½ lb (680 g) firm white fish fillets, such as cod, haddock, halibut, or tilapia
1 tbsp olive oil or avocado oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red bell pepper, thinly sliced
1½ tbsp curry powder
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp chili flakes, optional
1 can (13.5 oz / 400 ml) full-fat coconut milk
½ cup (120 ml) low-sodium vegetable or seafood broth
1 tbsp tomato paste
1 tbsp fish sauce, optional
1 tsp brown sugar or honey
Zest of 1 lime
2 tbsp fresh lime juice
½ tsp salt, or to taste
¼ tsp black pepper
2 cups baby spinach, optional
¼ cup fresh cilantro, chopped
For the Jasmine Rice
1½ cups (300 g) jasmine rice
2¼ cups (540 ml) water
½ tsp salt
For Garnish
Lime wedges
Fresh cilantro
Thinly sliced green onion
Fresh red chili, optional
Toasted coconut flakes, optional
Instructions
- Prepare the fish
Pat the fish fillets dry with paper towels. Cut them into large bite-sized pieces, about 1½–2 inches.
Season lightly with salt and black pepper.
Tip: Don’t cut the fish too small because it can break apart easily during simmering.
- Cook the jasmine rice
Rinse the jasmine rice under cold water until the water runs mostly clear.
Add rice, water, and salt to a saucepan.
Bring to a boil, then reduce the heat to low and cover.
Cook for 12–15 minutes, or according to your rice package directions.
Remove from heat and let it rest, covered, for 5–10 minutes.
Fluff gently with a fork.
- Start the curry
While the rice cooks, heat the oil in a large deep skillet or sauté pan over medium heat.
Add the diced onion and bell pepper.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic and ginger
Add the minced garlic and fresh ginger.
Cook for about 30–60 seconds, stirring constantly, until fragrant.
Be careful not to burn the garlic.
- Toast the spices
Add:
Curry powder
Turmeric
Cumin
Chili flakes
Stir continuously for about 30 seconds.
This briefly blooms the spices and helps release their aroma.
- Build the coconut curry sauce
Add the tomato paste and stir for about 30 seconds.
Pour in the coconut milk and broth.
Add fish sauce, brown sugar or honey, lime zest, salt, and black pepper.
Stir well.
Bring the sauce to a gentle simmer.
Cook uncovered for 5–7 minutes, stirring occasionally.
- Add the fish
Gently place the fish pieces into the simmering coconut sauce.
Spoon some sauce over the top.
Cover the pan and simmer gently for approximately 6–10 minutes, depending on the thickness of the fish.
Avoid vigorous boiling because the fish can break apart.
The fish is ready when it becomes opaque and flakes easily. For food safety, FDA guidance recommends cooking finfish to 145°F (63°C) internally.
- Add spinach and lime
During the final 1–2 minutes, add the baby spinach if using.
Once wilted, turn off the heat.
Stir in the fresh lime juice and chopped cilantro.
Taste and adjust:
More lime juice for brightness
More chili for heat
A little honey for sweetness
Salt or fish sauce for seasoning
9. Serve
Spoon fluffy jasmine rice into bowls.
Top with generous portions of coconut lime fish curry.
Garnish with fresh cilantro, green onion, lime wedges, and sliced chili if desired.
Serve immediately.
Easy Variations
Add vegetables:
Broccoli, zucchini, snow peas, mushrooms, carrots, or baby corn work beautifully.
Make it spicy:
Add Thai red chili, cayenne, chili flakes, or a spoonful of chili paste.
Use shrimp:
Replace some or all of the fish with peeled shrimp. Shrimp should become firm and opaque when cooked.
Make it dairy-free:
It already is, as written.
Make it more filling:
Add chickpeas or serve with extra vegetables alongside the rice.
ALL NUT & ALLERGEN INFORMATION
Does this recipe contain nuts?
No peanuts or tree nuts are required in the basic recipe.
Coconut is used in the recipe. Coconut is botanically a fruit, although it is treated as a tree nut for U.S. food-allergen labeling purposes. Anyone with a coconut allergy should avoid the coconut milk and coconut flakes.
Nut-free version
For someone avoiding coconut as well, replace the coconut milk with approximately:
1 cup heavy cream + ½ cup broth, or
an appropriate non-coconut cooking cream.
The flavor will be different but still creamy.
Other allergens
Fish: Yes — the recipe contains finfish.
Fish sauce: Optional, but it is fish-derived. Omit it for a fish-sauce-free version.
Dairy: None in the basic recipe.
Egg: None.
Gluten: The basic ingredients can be gluten-free, but check curry powder, broth, fish sauce, and other packaged ingredients.
Soy: Not required, but check packaged fish sauce or curry products for ingredient and cross-contact information.
Sesame: Not included.
Peanuts: Not included.
If preparing the dish for someone with a severe allergy, check every packaged ingredient’s label for allergen and cross-contact information.
Q&A
Q: What fish is best for coconut fish curry?
A: Firm white fish such as cod, haddock, halibut, or tilapia works well because it holds together during simmering.
Q: Can I use frozen fish?
A: Yes. Thaw it safely in the refrigerator, then pat it thoroughly dry before cooking. FDA recommends refrigerator thawing for frozen seafood; cold-water or microwave thawing should be followed by immediate cooking.
Q: Can I use salmon instead?
A: Absolutely. Salmon gives the curry a richer flavor and works particularly well with coconut and lime.
Q: Can I use shrimp?
A: Yes. Add peeled, deveined shrimp toward the end of cooking because shrimp cook faster than thick fish pieces.
Q: Why did my fish fall apart?
A: The sauce may have been boiling too vigorously, or the fish may have been stirred too much. Keep the curry at a gentle simmer and move the fish as little as possible.
Q: How do I know when the fish is cooked?
A: It should be opaque and separate easily with a fork. For the most reliable check, use a food thermometer and cook finfish to 145°F (63°C).
Q: Can I make this curry without fish sauce?
A: Yes. Simply omit it. You can add a little extra salt and lime juice to balance the flavors.
Q: Can I use light coconut milk?
A: Yes. The sauce will be thinner and less rich. Full-fat coconut milk gives the creamiest result.
Q: Can I make the curry ahead of time?
A: You can prepare the curry sauce ahead, but it’s best to add and cook the fish shortly before serving.
Q: Can I make the rice ahead?
A: Yes. Cool cooked rice promptly and refrigerate it in a shallow container. Reheat thoroughly before serving.
Q: Can I freeze the curry?
A: You can freeze it, but the fish may become softer and the coconut sauce may separate slightly after thawing. For best texture, freeze the sauce separately before adding the fish.
Q: How long do leftovers last?
A: Refrigerate leftovers promptly and use within 3–4 days. Seafood should not be left at room temperature for more than 2 hours.
Q: Can I make it without rice?
A: Yes. Serve it with quinoa, cauliflower rice, naan, flatbread, or steamed vegetables.
Q: How can I make it creamier?
A: Use full-fat coconut milk and allow the sauce to gently simmer for several minutes before adding the fish.
Q: Can I add vegetables?
A: Definitely. Spinach, zucchini, bell peppers, broccoli, mushrooms, and snow peas are excellent additions.
Q: Can I make it extra limey?
A: Yes. Add additional fresh lime juice at the very end rather than cooking a large amount of lime juice for a long time.
Q: Is this recipe spicy?
A: It has mild warmth from the curry spices. For a very mild version, omit the chili flakes. For more heat, add fresh chili or chili paste.
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