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Coconut Lime Fish Curry

A delicious and easy dish featuring creamy coconut milk and fresh lime, ready in under 30 minutes. Perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fish fillets (such as cod or tilapia) Use fresh or thawed fish.
  • 1 can coconut milk (about 14 oz)
  • 2 tablespoons lime juice Freshly squeezed for best flavor.
  • 1 tablespoon lime zest
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • to taste Salt and pepper
  • to garnish Fresh cilantro Adds flavor and color.
  • for serving Cooked rice Any variety of rice works well.

Method
 

Cooking
  1. In a large pan, sauté the onion, garlic, and ginger over medium heat until soft.
  2. Add the curry powder and cook for an additional minute to release the flavors.
  3. Pour in the coconut milk, lime juice, and lime zest, stirring to combine.
  4. Season with salt and pepper.
  5. Add the fish fillets and simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily.
  6. Serve hot over cooked rice, garnished with fresh cilantro.

Notes

Let leftovers cool before transferring to an airtight container. Store in the refrigerator for up to 2 days. Reheat on the stove over medium heat until warmed through. Fresh lime juice and zest enhance flavor, and any white fish can be used. For more heat, add chopped chili peppers or cayenne pepper. You can include vegetables like bell peppers, snap peas, or spinach for added nutrition.