I love this recipe because it feels special without being complicated. The coconut milk makes the curry rich and silky, while the lime keeps everything fresh and balanced. I also like that it comes together in under an hour and works beautifully for both weeknight dinners and relaxed weekend meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the curry:
1 lb firm white fish such as cod, tilapia, or halibut, cut into bite-sized pieces
1 tablespoon coconut oil or vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons red or green curry paste
1 can coconut milk (13.5 oz)
1 cup fish or vegetable broth
Zest and juice of 1 lime
1 tablespoon fish sauce, optional
1 teaspoon sugar, optional
1 red bell pepper, thinly sliced
1 cup snap peas or green beans
Fresh cilantro and lime wedges, for garnish
For the jasmine rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Directions
I start by cooking the jasmine rice. I rinse it under cold water until the water runs clear, then combine it with water and a pinch of salt in a saucepan. I bring it to a boil, reduce the heat to low, cover, and let it steam for about 15 minutes. I turn off the heat and let it rest for 5 minutes before fluffing with a fork.
For the curry, I heat the coconut oil in a large skillet or pot over medium heat. I add the chopped onion and sauté for 2 to 3 minutes until softened.
I stir in the garlic and ginger and cook just until fragrant, then add the curry paste and let it toast for about 1 minute.
I pour in the coconut milk and broth, stirring until the curry paste dissolves into a smooth sauce. I bring everything to a gentle simmer.
I add the lime zest and juice, then stir in the fish sauce and sugar if using. I taste and adjust the seasoning as needed.
I add the bell pepper and snap peas and let them simmer for 3 to 4 minutes until tender but still crisp.
I gently add the fish pieces and cook for 4 to 5 minutes, just until the fish is opaque and flakes easily.
I remove the curry from the heat, garnish with fresh cilantro, and serve it hot with lime wedges and jasmine rice.
Servings and Timing
I get about 4 servings from this recipe. I spend roughly 15 minutes prepping and about 25 to 30 minutes cooking, for a total time of around 45 minutes.
Variations
I sometimes swap the fish for shrimp or scallops when I want a different seafood option. I also like adding spinach or zucchini near the end for extra vegetables. When I want more heat, I add chili flakes or use a spicier curry paste.
Storage/Reheating
I store leftover curry and rice separately in airtight containers in the refrigerator for up to 2 days. To reheat, I warm the curry gently on the stovetop or in the microwave, stirring carefully so the fish stays tender. I reheat the rice with a splash of water to keep it fluffy.
FAQs
What type of fish works best?
I prefer firm white fish like cod, halibut, or tilapia because it holds together well in the curry.
Can I make this curry dairy-free?
I make it dairy-free by sticking with coconut milk and oil, which already give it plenty of richness.
Is fish sauce necessary?
I like using fish sauce for depth, but I can leave it out or replace it with soy sauce if needed.
Can I make this curry ahead of time?
I can make the curry base ahead, but I prefer adding and cooking the fish just before serving for the best texture.
How spicy is this dish?
I find it mildly spicy, but the heat level depends on the curry paste I use, so I adjust to taste.
Conclusion
I enjoy making this Tropical Coconut Lime Fish Curry because it brings bold, fresh flavors together in a comforting and satisfying way. With creamy coconut sauce, bright lime, and tender fish, it feels like a mini escape that I can create right in my own kitchen.
