Jasmine Rice with Coconut Lime Fish Curry — creamy, zesty, and fragrant with bold Thai spices for a tropical, flavor-packed meal delight.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes, perfect for weeknight dinners.
- Flavor-packed: Coconut milk, lime, ginger, and red curry paste create a complex, delicious sauce.
- Healthy and wholesome: Loaded with lean protein and fresh ingredients, naturally gluten-free and dairy-free.
- Customizable: Works with a variety of white fish or even tofu for a vegetarian option.
- Comforting and fresh: Balances creamy richness with citrusy freshness.
Ingredients
- 1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- Juice and zest of 2 limes
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- 1 cup jasmine rice
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Directions
- Prepare the Jasmine Rice
- Rinse jasmine rice under cold water until clear.
- Combine 1 cup of rice with 1½ cups of water and a pinch of salt in a saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork.
- Make the Curry
- Heat coconut oil in a skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes.
- Stir in garlic and ginger, cooking for 1–2 minutes.
- Add red curry paste and cook for 1 minute.
- Pour in coconut milk, add lime zest and juice, and fish sauce (if using). Season with salt and pepper.
- Simmer for 5 minutes to meld flavors.
- Cook the Fish
- Add fish chunks to the simmering curry.
- Cover and cook for 5–7 minutes until fish is opaque and flakes easily.
- Serve
- Divide jasmine rice among bowls.
- Top with coconut lime fish curry.
- Garnish with cilantro and serve with lime wedges.
Servings And Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 400 kcal per serving
Variations
- Vegetarian/Vegan: Replace fish with tofu or chickpeas and omit fish sauce.
- Spicier version: Add sliced red chili or an extra spoon of curry paste.
- Green curry twist: Substitute red curry paste with green curry paste.
- Add veggies: Bell peppers, snap peas, or spinach pair well with the curry sauce.
- Different grains: Serve over brown rice, quinoa, or rice noodles.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Curry can be frozen (without rice) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a saucepan over medium heat or in the microwave until hot. Add a splash of water or coconut milk if the sauce thickens too much.
FAQs
How long does Jasmine Rice With Coconut Lime Fish Curry last in the fridge?
In my experience, store this curry in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. The curry itself, without the rice, can be frozen for up to 2 months. Reheat gently in a saucepan or microwave, adding a splash of water or coconut milk if needed.
Can I substitute butter in this recipe?
I’ve found that this Jasmine Rice With Coconut Lime Fish Curry recipe does not actually call for butter. It uses coconut oil for sautéing the aromatics. If you were looking for a different fat, you could potentially use another neutral oil like vegetable or canola oil, though coconut oil adds a subtle flavor.
How long does this need to chill before serving?
This recipe for Jasmine Rice With Coconut Lime Fish Curry does not require any chilling time before serving. It is designed to be enjoyed immediately after cooking. If you have leftovers, refrigerate until firm, at least 2 hours or overnight for best results, before storing.
What goes well with Jasmine Rice With Coconut Lime Fish Curry?
This flavorful curry is already served over jasmine rice and garnished with fresh cilantro and lime wedges. For additional sides, consider a simple green salad with a light vinaigrette, steamed snap peas, or roasted bell peppers. You could also serve it with brown rice or quinoa for a different grain.
Can I make Jasmine Rice With Coconut Lime Fish Curry dairy-free?
Yes, absolutely! This Jasmine Rice With Coconut Lime Fish Curry is naturally dairy-free as written. The recipe uses coconut milk as its creamy base and contains no dairy ingredients. It’s a great option if you’re looking for a wholesome, dairy-free meal.
Conclusion
Jasmine Rice With Coconut Lime Fish Curry is a quick, flavorful, and satisfying dish that feels special but is easy enough for any night of the week. With bright lime, creamy coconut, and tender fish, it delivers bold flavors in every bite. Whether you’re cooking for a family dinner or a casual get-together, this meal is sure to impress.
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Jasmine Rice With Coconut Lime Fish Curry
- Total Time: PT30M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and aromatic dish combining creamy coconut milk, zesty lime, and red curry paste with tender white fish, served over fluffy jasmine rice.
Ingredients
- 1 lb (450g) white fish fillets (cod or tilapia), cut into chunks
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- Juice and zest of 2 limes
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- 1 cup jasmine rice
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Rinse jasmine rice under cold water until clear. Combine with 1½ cups water and salt in a saucepan. Bring to boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Add garlic and ginger, cook for 1-2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk, lime juice and zest, and fish sauce (if using). Season with salt and pepper. Simmer for 5 minutes.
- Add fish chunks to the curry, cover, and cook for 5-7 minutes until fish is opaque and flakes easily.
- Serve curry over jasmine rice, garnish with cilantro, and serve with lime wedges.
Notes
- Adjust the spice level by varying the amount of red curry paste.
- Use any firm white fish that holds up well to simmering.
- For extra depth, add a splash of soy sauce or a pinch of sugar.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg