Coconut Fish Curry with Lime and Lemongrass

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Introduction

Craving something exotic, aromatic, and incredibly flavorful? This Coconut Fish Curry with Lime and Lemongrass is a vibrant dish that fuses tropical ingredients with rich, comforting spices. It’s everything you’d want in a weeknight meal—quick, easy, nourishing, and bursting with fresh flavors. The delicate white fish melts into a creamy coconut base enhanced by citrusy lime and fragrant lemongrass, creating a dish that’s both refreshing and satisfying.

Whether you’re new to curry-making or a seasoned pro, this recipe offers flexibility, depth, and a delightful twist on traditional seafood curries. Made with wholesome ingredients and no alcohol, it’s also a family-friendly option that’s sure to impress.

Overview of the Recipe

This coconut fish curry is built around a base of white fish fillets, gently simmered in a creamy coconut milk sauce infused with lemongrass, lime juice, aromatic spices, and fresh herbs. It delivers a flavorful punch without being too heavy, making it an excellent choice for both lunch and dinner.

Key Features:

  • Ready in under 40 minutes

  • Gluten-free and dairy-free

  • Customizable with vegetables or alternative proteins

  • Naturally free from alcohol

History and Origin

Coconut-based curries have deep roots in Southeast Asian and South Asian cuisines, with notable popularity in Thai, Malaysian, and Sri Lankan cooking traditions. These curries are often made with seafood, as coastal regions have easy access to fresh fish and shellfish.

Lemongrass and lime are staples in Thai cuisine, offering that signature citrusy brightness that contrasts beautifully with the richness of coconut milk. Combining these ingredients into a fish curry is a classic approach that highlights the balance of spicy, tangy, and creamy—a cornerstone of many Southeast Asian dishes.

This specific version draws inspiration from Thai and South Indian flavors, adapted for a modern kitchen with accessible ingredients and easy preparation methods.

Ingredients

Main Ingredients:

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 lb white fish fillets (such as cod, tilapia, or snapper), cut into chunks

  • 1 tbsp vegetable oil or coconut oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 inch fresh ginger, peeled and grated

  • 1 stalk lemongrass, bruised and chopped into pieces (or 1 tsp lemongrass paste)

  • 1-2 green chilies (optional, adjust to heat preference), sliced

  • 1 tsp chili powder (optional, for extra heat)

  • 1 can (14 oz) coconut milk

  • 1 cup fish stock or water

  • 1 tbsp lime juice

  • Zest of 1 lime

  • Salt, to taste

For Garnish:

  • Fresh cilantro leaves, chopped

  • Lime wedges

  • Sliced red chili (optional)

Instructions

1. Prepare the Curry Base:

  • Heat 1 tbsp of vegetable or coconut oil in a large skillet or sautĂ© pan over medium heat.

  • Once the oil is hot, add the finely chopped onion. SautĂ© for 3–4 minutes until the onion becomes soft and translucent.

  • Stir in the minced garlic, grated ginger, and chopped lemongrass (or lemongrass paste). Cook for 2 minutes, stirring frequently to avoid burning, until the mixture becomes fragrant.

2. Add the Spices:

  • Sprinkle in the turmeric, cumin, coriander, and chili powder (if using).

  • Stir continuously for 1 minute to gently toast the spices and bring out their essential oils, which will deepen the flavor of the curry base.

3. Make the Coconut Curry Sauce:

  • Pour in the coconut milk and fish stock or water. Stir well to combine all the ingredients.

  • Bring the mixture to a gentle simmer (not a boil), and let it cook uncovered for 5 minutes to allow the flavors to meld.

  • Stir in the lime juice, lime zest, and a pinch of salt. Taste the sauce and adjust seasoning as needed—add more lime for acidity or salt for balance.

4. Cook the Fish:

  • Gently add the chunks of white fish into the simmering sauce.

  • Carefully spoon the curry over the fish or stir gently to coat, being cautious not to break apart the delicate fillets.

  • Simmer the fish in the sauce for 5–7 minutes, or until the fish is fully cooked and easily flakes apart with a fork.

5. Garnish and Serve:

  • Once the fish is done, remove the pan from heat.

  • Garnish with freshly chopped cilantro, sliced red chili (if using), and serve with lime wedges.

  • Serve hot over steamed jasmine rice, basmati rice, or with naan bread.

Serving Size and Yield

This recipe makes 4 servings. Each serving includes:

  • Generous portions of coconut fish curry

  • 1 cup of rice or naan (optional side, not included in nutrition facts)

  • Topped with fresh garnishes for added texture and flavor

Pairing and Serving Suggestions

Side Dishes:

  • Steamed jasmine or basmati rice: A classic and neutral base to soak up the flavorful curry

  • Naan or roti: Great for dipping and scooping

  • Steamed or stir-fried vegetables: Try bok choy, broccoli, green beans, or snap peas

  • Cucumber salad: A fresh, cooling side to balance the heat

Beverage Pairings:

  • Coconut water with mint and lime

  • Iced green tea

  • Sparkling lime water

  • Thai iced tea (without alcohol)

Variations of the Recipe

Vegetarian Version:

  • Replace fish with firm tofu, tempeh, or hearty vegetables such as cauliflower, sweet potato, or eggplant.

  • Adjust simmer time to ensure vegetables or tofu are tender and infused with flavor.

Different Protein Options:

  • Substitute fish with shrimp, scallops, or even grilled chicken breast.

  • For a red meat alternative, beef strips can be used, but cooking time will increase to ensure tenderness.

Low-Carb/Keto Friendly:

  • Serve over cauliflower rice or zucchini noodles instead of regular rice.

  • Use full-fat coconut milk and omit higher-carb vegetables.

Extra Creamy Twist:

  • Add 2–3 tbsp of coconut cream at the end for a richer mouthfeel.

Health Benefits Notes

This Coconut Fish Curry is not just a treat for the tastebuds—it’s packed with nutritional goodness:

  • White fish (like cod or snapper) is a lean source of protein, low in fat, and high in vitamins B12 and D.

  • Coconut milk provides healthy fats (MCTs) that support metabolism and brain function.

  • Lemongrass contains antioxidants and is known for its anti-inflammatory and antimicrobial properties.

  • Turmeric is rich in curcumin, a compound known for its powerful anti-inflammatory and antioxidant effects.

  • Ginger and garlic support immunity and digestion.

  • Lime juice adds vitamin C and boosts overall flavor without added calories.

FAQs

Can I use frozen fish?

Yes! Just make sure it’s fully thawed and patted dry before adding to the curry to avoid excess water thinning the sauce.

What type of fish works best?

Firm, white fish like cod, tilapia, snapper, or halibut work well because they hold their shape while simmering.

How spicy is this dish?

It can be mild to medium, depending on your choice of chili and chili powder. Adjust to suit your spice tolerance.

Can I make it ahead?

Yes, it stores well. Keep it in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the fish.

Can I freeze it?

Yes, but note that coconut milk may separate slightly upon thawing. Stir well when reheating to restore creaminess.

Conclusion

The Coconut Fish Curry with Lime and Lemongrass is a vibrant, nutrient-rich, and deliciously simple meal that captures the soul of Southeast Asian cuisine while staying adaptable for any kitchen. Whether you’re looking for a comforting weekday dinner or an impressive weekend meal, this dish offers complexity in flavor without complexity in execution.

With its creamy coconut base, zesty lime, and fragrant lemongrass, each bite is like a trip to a tropical paradise. Plus, it’s easy to customize to fit your dietary preferences and spice level.

So, go ahead and give this recipe a try—you’ll fall in love with how fast, fresh, and flavorful a homemade curry can be.

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