This vibrant coconut fish curry delivers bold flavors in every bite, combining tender white fish with creamy coconut milk, bright lime, and aromatic spices. It’s a comforting yet refreshing dish that comes together quickly, making it perfect for busy evenings when you still want something special.
Why You’ll Love This Recipe
This curry is quick to prepare without sacrificing flavor. The coconut milk creates a rich, silky sauce while lime juice adds a refreshing balance. It’s versatile, family-friendly, and pairs beautifully with fluffy jasmine rice. Best of all, it feels indulgent while using simple, wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the curry:
1 lb white fish fillets (cod or tilapia), cut into 1½-inch chunks
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 medium carrot, chopped
1 can (13.5 oz / 400 ml) full-fat coconut milk
1/2 cup fish stock or water
2 tbsp fresh lime juice
1 tbsp red curry paste
1 tsp fresh ginger, grated
1/4 cup fresh cilantro, finely chopped
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
For serving:
1 cup uncooked jasmine rice
2 cups water
1/4 tsp salt
Directions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the garlic and grated ginger. Cook for 30 seconds until fragrant.
Add the chopped red bell pepper and carrot. Cook for 4–5 minutes, stirring occasionally, until slightly tender.
Mix in the red curry paste, coating the vegetables evenly.
Pour in the coconut milk and fish stock. Stir well and bring to a gentle simmer.
Add the fish chunks, salt, and black pepper. Simmer gently for 6–8 minutes, or until the fish is cooked through and flakes easily.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if needed.
You can substitute shrimp for the fish, adjusting the cooking time to 3–4 minutes. Add vegetables like zucchini or snap peas for extra color and texture. For a milder curry, reduce the red curry paste to 2 teaspoons. For extra heat, add sliced chili or a pinch of chili flakes.
Storage/Reheating
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid overcooking during reheating to keep the fish tender. Rice is best stored separately and reheated with a little water.
FAQs
Can I use frozen fish for this recipe?
Yes, just make sure the fish is fully thawed and patted dry before cooking to prevent excess water in the curry.
What type of white fish works best?
Firm white fish like cod, tilapia, haddock, or pollock work well and hold their shape in the sauce.
Is this curry spicy?
It has a mild to medium heat level, depending on the red curry paste. You can adjust the amount to suit your taste.
Can I make this curry dairy-free?
Yes, the recipe is naturally dairy-free since it uses coconut milk.
What can I use instead of fish stock?
Water works perfectly, or you can use vegetable stock for extra flavor.
Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can prepare it a few hours ahead and gently reheat before serving.
Does lime juice make the curry sour?
No, it adds brightness and balance. You can reduce the amount slightly if you prefer a milder citrus note.
Can I add more vegetables?
Absolutely. Broccoli, spinach, or green beans are great additions.
What rice can I use instead of jasmine rice?
Basmati rice or plain white rice are good alternatives.
How do I know when the fish is done?
The fish is cooked when it turns opaque and flakes easily with a fork.
Conclusion
This creamy coconut fish curry is a simple yet impressive meal that brings bold, comforting flavors to your table. With its quick preparation, flexible ingredients, and satisfying taste, it’s a recipe you’ll want to make again and again for effortless, flavorful dinners.
A vibrant, creamy coconut fish curry infused with lime, red curry paste, and fresh herbs, served over fluffy jasmine rice. This quick, comforting dish brings bold flavor and freshness to your dinner table in just 35 minutes.
Ingredients
For the curry:
1 lb white fish fillets (cod or tilapia), cut into 1½-inch chunks
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 medium carrot, chopped
1 can (13.5 oz / 400 ml) full-fat coconut milk
1/2 cup fish stock or water
2 tbsp fresh lime juice
1 tbsp red curry paste
1 tsp fresh ginger, grated
1/4 cup fresh cilantro, finely chopped
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
For serving:
1 cup uncooked jasmine rice
2 cups water
1/4 tsp salt
Instructions
Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, water, and 1/4 tsp salt. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes. Let rest covered for 5 minutes.
Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
Add garlic and ginger; cook for 30 seconds until fragrant.
Add bell pepper and carrot. Cook for 4–5 minutes until slightly tender.
Stir in red curry paste and coat vegetables evenly.
Pour in coconut milk and fish stock. Stir and bring to a gentle simmer.
Add fish, salt, and pepper. Simmer for 6–8 minutes, or until fish flakes easily and is cooked through.
Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
Serve curry hot over jasmine rice.
Notes
Use cod, tilapia, haddock, or pollock for best results.
Adjust spice level by using more or less red curry paste.
Add zucchini, snap peas, or spinach for extra vegetables.
Use water or vegetable stock instead of fish stock if needed.
Store rice separately to maintain best texture when reheating.
