Go Back
Fresh ingredients for coconut lime fish curry including cod, coconut milk, yellow curry paste, red bell pepper, and fresh limes on a warm wooden surface.

Vibrant Coconut Lime Fish Curry

This vibrant Coconut Lime Fish Curry features large, flaky chunks of white fish simmered in a creamy, rich orange-yellow coconut sauce, served with fluffy jasmine rice and fresh lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Thai-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Coconut Lime Fish Curry Ingredients
  • 1.5 lbs White Fish (Cod or Halibut) Cut into 2-inch chunks.
  • 1 can Full-Fat Coconut Milk 13.5 oz / 400ml
  • 2 tbsp Yellow Curry Paste Provides the base flavor and color.
  • 1 tsp Ground Turmeric Enhances the rich orange-yellow hue.
  • 1 medium Red Bell Pepper Finely diced.
  • 1 tbsp Fresh Garlic Minced.
  • 1 tbsp Fresh Ginger Minced.
  • 1 tbsp Coconut Oil For sautéing.
  • 1 tbsp Fish Sauce For umami depth.
  • 1 tbsp Light Brown Sugar To balance the acidity.
  • 1/4 cup Fresh Cilantro Finely chopped.
  • 2 stalks Green Onions Sliced thinly.
  • 1 cup White Jasmine Rice Uncooked.
  • 1 large Fresh Lime Cut into wedges.

Equipment

  • 1 Wide Shallow Skillet Essential for poaching the fish evenly.
  • 1 Rice Cooker For perfectly fluffy jasmine rice.

Method
 

Step-by-Step Cooking Instructions
  1. Rinse the jasmine rice until the water runs clear. Cook the rice with 1.5 cups (350ml) of water in a rice cooker or pot. Let it rest for 10 minutes before fluffing with a fork.
  2. Heat the coconut oil in a wide, shallow skillet over medium heat. Add the minced garlic, minced ginger, and diced red bell pepper. Sauté for 2-3 minutes until fragrant.
  3. Push the aromatics to the side. Add the yellow curry paste and ground turmeric to the center of the pan. Sauté for 60 seconds to release the oils and deepen the color.
  4. Slowly whisk in the full-fat coconut milk, scraping the bottom of the pan to mix in the spices. Stir in the fish sauce and brown sugar. Bring to a gentle simmer.
  5. Season the fish chunks with salt and gently nestle them into the simmering curry sauce. Cover and poach for 6-8 minutes until the fish is opaque and flaky. Do not over-stir.
  6. Remove from heat and fold in half the cilantro and green onions. Serve the curry in a shallow white bowl alongside a scoop of jasmine rice. Garnish with remaining herbs, red bell pepper, and fresh lime wedges.

Notes

Do Not Agitate the Fish: Stirring vigorously will break the beautiful large chunks.
Control Your Simmer: Keep the heat low to prevent the coconut milk from separating.