Here’s a Tropical Coconut Lime Fish Curry with Jasmine Rice recipe that’s fragrant, creamy, and bursting with bright citrusy flavor.
🐟 Ingredients (Serves 4)
- White fish fillets (cod, halibut, or tilapia) – 1½ lbs, cut into chunks
- Coconut oil – 2 tbsp
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Fresh ginger – 1 tbsp, grated
- Red curry paste – 2 tbsp
- Coconut milk – 1 can (14 oz, full‑fat)
- Fish or vegetable stock – 1 cup
- Lime juice – 2 tbsp (plus zest of 1 lime)
- Bell peppers – 2, sliced
- Carrots – 2, julienned
- Fresh cilantro – ½ cup, chopped
- Salt & pepper – to taste
- Jasmine rice – 2 cups, cooked
👩🍳 Instructions
- Cook rice: Prepare jasmine rice according to package instructions. Keep warm.
- Sauté aromatics: In a large skillet or wok, heat coconut oil. Add onion, garlic, and ginger. Cook until fragrant (2–3 minutes).
- Add curry paste: Stir in red curry paste and cook 1 minute to release flavor.
- Build sauce: Pour in coconut milk and stock. Stir, then bring to a gentle simmer.
- Add vegetables: Toss in bell peppers and carrots. Simmer 5 minutes until slightly tender.
- Cook fish: Add fish chunks, lime juice, and zest. Simmer gently 6–8 minutes until fish is opaque and flakes easily.
- Finish: Stir in cilantro, adjust seasoning with salt and pepper.
- Serve: Spoon curry over jasmine rice, garnish with extra lime wedges and cilantro.
🌟 Tips
- Use firm white fish so it holds together in the curry.
- For extra tropical flair, add pineapple chunks.
- If you like heat, stir in sliced red chili or a dash of chili flakes.
- Sauce can be made ahead; add fish fresh when reheating.
🍴 Serving Ideas
- With naan bread for dipping.
- As part of a tropical dinner spread with mango salad.
- Garnish with toasted coconut flakes for crunch.
