Easy Coconut Lime Fish Curry with Jasmine Rice

Easy Coconut Lime Fish Curry with Jasmine Rice is a quick and flavorful dinner that’s better than takeout. After making this many times, I’ve perfected the balance of coconut and lime for a creamy, tangy sauce. The curry is cozy and comforting, perfect for a weeknight meal. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler Cheesecake Bars Recipe for Summer Dessert and Easy Hibachi Zucchini Stir Fry Recipe for Dinner.

What You'll Need for Easy Coconut Lime Fish Curry with Jasmine Rice

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb white fish (such as cod or halibut)
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• curry powder
• turmeric
• garlic powder
• ginger powder
• salt
• black pepper
• lime juice
• fish sauce
• Optional: chopped fresh cilantro
• Optional: lime wedges
• Optional: crushed red pepper flakes

How to Make Easy Coconut Lime Fish Curry with Jasmine Rice

1. Step 1: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
2. Step 2: Add curry powder, turmeric, garlic powder, ginger powder, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute.
3. Step 3: Add fish to the skillet and cook for 2-3 minutes on each side, until browned. Remove fish from skillet and set aside.
4. Step 4: Add red bell pepper to the skillet and cook for 3-4 minutes, until softened.
5. Step 5: Stir in coconut milk, chicken broth, fish sauce, and lime juice. Bring to a simmer.
6. Step 6: Return fish to the skillet and spoon sauce over the top. Add frozen peas and cook for an additional 5 minutes, until fish is cooked through and peas are heated.
7. Step 7: Stir in chopped cilantro and serve over jasmine rice. Garnish with additional cilantro and lime wedges, if desired.

Storing & Reheating Easy Coconut Lime Fish Curry with Jasmine Rice

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Curry can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.

Freezing Easy Coconut Lime Fish Curry with Jasmine Rice

Freeze cooked curry for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: To make this recipe in the slow cooker, combine all ingredients except fish and cilantro in the slow cooker. Cook on low for 6-8 hours. Stir in fish and cilantro before serving.
• Best substitution: You can substitute the white fish for chicken or shrimp in this recipe.
• Make-ahead: Curry can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your curry is too thick, thin it out with a little chicken broth or water. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Easy Coconut Lime Fish Curry with Jasmine Rice

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb white fish (such as cod or halibut)
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro

Seasonings

• curry powder
• turmeric
• garlic powder
• ginger powder
• salt
• black pepper
• lime juice
• fish sauce

Optional Toppings

• chopped fresh cilantro
• lime wedges
• crushed red pepper flakes

Instructions

1. Step 1: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
2. Step 2: Add curry powder, turmeric, garlic powder, ginger powder, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute.
3. Step 3: Add fish to the skillet and cook for 2-3 minutes on each side, until browned. Remove fish from skillet and set aside.
4. Step 4: Add red bell pepper to the skillet and cook for 3-4 minutes, until softened.
5. Step 5: Stir in coconut milk, chicken broth, fish sauce, and lime juice. Bring to a simmer.
6. Step 6: Return fish to the skillet and spoon sauce over the top. Add frozen peas and cook for an additional 5 minutes, until fish is cooked through and peas are heated.
7. Step 7: Stir in chopped cilantro and serve over jasmine rice. Garnish with additional cilantro and lime wedges, if desired.

Notes

• Chef tip: To make this recipe in the slow cooker, combine all ingredients except fish and cilantro in the slow cooker. Cook on low for 6-8 hours. Stir in fish and cilantro before serving.
• Best substitution: You can substitute the white fish for chicken or shrimp in this recipe.
• Make-ahead: Curry can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your curry is too thick, thin it out with a little chicken broth or water. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked curry for up to 2 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
• Make ahead: Curry can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.

Nutrition Per Serving

• Calories: 380
• Protein: 32g
• Fat: 18g
• Carbs: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1090mg
• Cholesterol: 75mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Lime Fish Curry with Jasmine Rice FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Lime Fish Curry with Jasmine Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!