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Tropical Coconut Lime Fish Curry with Jasmine Rice

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A creamy, zesty fish curry simmered in coconut milk and lime, served over fluffy jasmine rice—this tropical dish is pure island comfort.

Ingredients

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions:

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions:

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions:

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions:

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions:

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions:

For the Curry:

1 lb firm white fish (cod, tilapia, or halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 (13.5 oz) can coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

Instructions

1️⃣ Cook the Jasmine Rice:

Rinse jasmine rice thoroughly under cold water.

In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let sit (covered) for 5 minutes. Fluff with a fork before serving.

2️⃣ Start the Curry Base:

Heat coconut oil in a large skillet or pot over medium heat.

Add onion and sauté 2–3 minutes until softened. Stir in garlic and ginger and cook until fragrant.

Add curry paste and toast for 1 minute to release flavor.

3️⃣ Add the Coconut Broth:

Stir in coconut milk and broth until curry paste is fully dissolved. Bring to a gentle simmer.

4️⃣ Season with Lime & Balance:

Add lime zest and juice. Stir in fish sauce and sugar, if using. Adjust taste as needed.

5️⃣ Add Vegetables & Fish:

Add bell pepper and snap peas. Simmer for 3–4 minutes until tender-crisp.

Gently nestle fish into the curry and cook for 4–5 minutes until opaque and flaky.

6️⃣ Garnish & Serve:

Remove from heat and top with fresh cilantro.

Serve curry over jasmine rice with lime wedges on the side.

Notes

Use red curry paste for warmth or green curry paste for a more herbal kick.

Swap in shrimp or tofu for a variation.

Make it dairy-free and gluten-free by using compliant curry paste and fish sauce.

Adjust spiciness by adding a chili or more curry paste.

Find it online: https://allrecipesmade.com/tropical-coconut-lime-fish-curry-with-jasmine-rice/