This Creamy Coconut Lime Fish Curry is a tropical delight! Packed with tender fish soaked in a rich coconut sauce and a zing of lime, it’s both comforting and refreshing.
I love serving this with fluffy jasmine rice—it’s like a cozy hug on your plate! Plus, the bright flavors always make me smile. Who doesn’t love a tasty getaway at dinnertime? 🌴
Key Ingredients & Substitutions
Jasmine Rice: This aromatic rice is perfect here! If you can’t find jasmine rice, basmati is a good substitute. It has a lovely fragrance and cooks nicely too.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you’re looking for a lighter option, light coconut milk works fine, but the curry may be less rich.
White Fish: Cod, tilapia, and snapper are great choices. You could also use salmon for a richer flavor, or if you’re vegetarian, try firm tofu or chickpeas as a substitute.
Curry Paste: Red curry paste brings vibrant flavor. If you don’t have it, yellow curry paste can work as a milder alternative. Always taste and adjust to your preference!
Lime: Fresh lime juice is key for brightness! If you don’t have lime, lemon juice will work in a pinch, though it has a different taste.
How Do I Get the Fish to Cook Perfectly Without Falling Apart?
To achieve tender, flaky fish without it breaking apart, handle it gently! Here are some tips:
- Cut your fish into even, bite-sized pieces to ensure they cook at the same rate.
- When adding fish to the curry, gently nestle the pieces into the sauce rather than stirring vigorously. This helps keep them intact.
- Simmer the fish just until it’s opaque and flakes easily with a fork, generally 5-7 minutes.
With these techniques and ingredient tips, you’ll be on your way to making a delicious and satisfying curry! Enjoy your cooking! 🌟
How to Make Creamy Coconut Lime Fish Curry with Jasmine Rice
Ingredients You’ll Need:
For the Curry:
- 1 ½ cups jasmine rice
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 lb white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tbsp red curry paste (or to taste)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- Zest and juice of 1 lime
- 1 tbsp fish sauce (optional but recommended)
- 1 tbsp brown sugar or palm sugar
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious dish will take about 30 minutes total. You’ll spend around 15 minutes preparing and cooking the rice and curry, followed by just a little time for plating and garnishing. Perfect for a quick, flavorful dinner!
Step-by-Step Instructions:
1. Prepare the Rice:
Rinse the jasmine rice under cold water until the water runs clear. This helps get rid of excess starch for fluffier rice! In a pot, combine the rinsed rice with 3 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes or until the water is fully absorbed and the rice is tender. When done, fluff it with a fork and set aside.
2. Cook the Onions:
In a large skillet or saucepan, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it’s soft and translucent. This adds a lovely base flavor to your curry!
3. Add Aromatics:
Next, stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until the mixture smells fragrant. This is where the delicious curry smell begins!
4. Mix in the Spices:
Now, add the red curry paste, turmeric, and ground coriander. Stir everything for about a minute to release the wonderful aromas of the spices.
5. Create the Coconut Sauce:
Pour in the coconut milk, stirring well to mix it all together. Bring the mixture to a gentle simmer, letting the flavors meld beautifully.
6. Flavor It Up:
Add the fish sauce (if you’re using it), brown sugar, lime zest, and half of the lime juice. Taste your sauce and adjust with more salt or lime juice if you like it tangier!
7. Cook the Fish:
Carefully add the bite-sized pieces of fish into the curry. Let it simmer gently for about 5-7 minutes until the fish is cooked through and tender. Try not to stir too much, as you want to keep the fish pieces intact.
8. Garnish the Curry:
Once the fish is perfectly cooked, take the skillet off the heat and sprinkle chopped cilantro over the top. This adds a fresh and vibrant touch!
9. Serve It Up:
Serve the creamy coconut lime fish curry hot over a generous scoop of jasmine rice. Don’t forget to garnish each plate with extra lime wedges for that refreshing squeeze!
Enjoy this vibrant, creamy curry that beautifully balances richness with a bright lime kick! It’s sure to become a favorite in your home. 🌴🍽️
FAQ for Creamy Coconut Lime Fish Curry with Jasmine Rice
Can I Use Different Types of Fish for This Curry?
Absolutely! While cod, tilapia, and snapper are excellent choices, you can also use salmon for a richer flavor or any firm white fish. If you’re vegetarian, consider using firm tofu or chickpeas as a delicious alternative!
How Can I Thicken the Coconut Sauce if It’s Too Thin?
If you find the sauce too thin, you can let it simmer for a few extra minutes to reduce and thicken. Alternatively, you could mix a tablespoon of cornstarch with water to create a slurry and stir that in gradually while the sauce simmers until it thickens to your liking.
Can I Make This Dish Ahead of Time?
Yes, you can! The curry can be prepared a day in advance and refrigerated. When ready to serve, gently reheat on the stove, adding a splash of coconut milk or water to loosen it up if needed.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. Enjoy your leftovers!
