Go Back
–+ servings
Coconut Lime Fish Curry

Savory Coconut Lime Fish Curry for a Quick Weeknight Meal

This Coconut Lime Fish Curry features tender fish, creamy coconut milk, and zesty lime for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 4 fillets White Fish (e.g., cod or tilapia) Tender protein base
  • 1 can Coconut Milk About 400ml
  • 1 lime Lime Juice Freshly squeezed
  • 1 lime Lime Zest Fresh, not bottled
  • 2 tablespoons Oil for Cooking Neutral oil like vegetable or canola
  • 1 medium Onion Chopped, can substitute with shallots
  • 3 cloves Garlic Minced
  • 1 tablespoon Ginger Freshly grated
  • 2 tablespoons Curry Powder Adjust to taste
  • to taste Salt and Pepper Essential for flavor
  • 1/4 cup Fresh Cilantro For garnish, optional parsley
For Serving
  • 2 cups Jasmine Rice Cooked according to package instructions
  • 1 lime Lime Wedges For serving

Equipment

  • Large skillet or saucepan
  • Pot for cooking rice

Method
 

Step‑by‑Step Instructions
  1. Cook the Jasmine Rice. Combine 1 cup of rice with 1.5 cups of water, bring to a boil, then simmer for 15 minutes. Fluff and set aside.
  2. Sauté the onions in oil over medium heat for 3-4 minutes until translucent.
  3. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
  4. Mix in curry powder, stir well for about 30 seconds to toast the spices.
  5. Pour in coconut milk, lime juice, and lime zest. Stir and bring to a gentle simmer for 2-3 minutes.
  6. Add fish fillets, cooking for 6-8 minutes until opaque and flaky.
  7. Season with salt and pepper to taste. Adjust flavors as desired.
  8. Serve over jasmine rice, garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. It can be frozen for up to 3 months. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!