This Coconut Fish Curry with Lime and Lemongrass is a vibrant, creamy, and aromatic dish that brings the bold flavors of Southeast Asia into my kitchen. The tanginess of lime, the citrusy punch of lemongrass, and the richness of coconut milk come together perfectly with tender white fish to create a soul-warming meal.
Why You’ll Love This Recipe
I love how quick and easy this recipe is to make, yet it tastes like something I’d order at a fancy restaurant. The fragrant lemongrass and lime lift the dish beautifully, and the coconut milk adds that velvety texture I always crave in a curry. It’s also a great way to get a nutritious, protein-packed meal on the table without too much effort. Whether I’m cooking for myself or guests, this one never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 pounds (700g) white fish fillets (like cod, halibut, or snapper), cut into large chunks
1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, outer layer removed, inner part finely minced
1-2 tablespoons red curry paste (depending on how spicy I like it)
1 can (13.5 oz or 400ml) coconut milk
1 cup (240ml) fish stock or water
1 tablespoon fish sauce
1 tablespoon brown sugar
Zest and juice of 1 lime
Salt, to taste
Fresh cilantro, chopped (for garnish)
Cooked jasmine rice, to serve
Directions
I heat the oil in a large skillet or saucepan over medium heat.
I sauté the onion until soft and translucent, about 3-4 minutes.
Then I stir in the garlic, ginger, and minced lemongrass, cooking for another minute until fragrant.
I add the red curry paste and cook for a minute to let the flavors develop.
I pour in the coconut milk and fish stock, then stir in the fish sauce, brown sugar, and lime zest.
I bring the mixture to a gentle simmer and let it cook for 5 minutes.
I add the fish pieces gently into the curry and simmer for 6-8 minutes, or until the fish is cooked through and flakes easily.
I stir in the lime juice and taste for seasoning, adjusting with salt or more lime if needed.
I serve the curry hot, garnished with fresh cilantro and a side of jasmine rice.
Servings and timing
This recipe serves 4 people and takes about 30 minutes to prepare and cook. It’s perfect for a weeknight dinner or a casual dinner party.
Variations
Sometimes I add vegetables like baby spinach, green beans, or red bell pepper for extra color and nutrition. If I don’t have lemongrass, I use a bit of lemon zest as a substitute. For a vegetarian twist, I swap the fish for tofu or chickpeas and use vegetable broth instead of fish stock.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it in a saucepan over medium-low heat until heated through. If it thickens too much in the fridge, I add a splash of water or stock to loosen it up.
FAQs
How do I know when the fish is cooked?
I check that the fish is opaque and flakes easily with a fork. It usually takes about 6-8 minutes depending on the thickness of the pieces.
Can I use frozen fish?
Yes, I just make sure to thaw it completely and pat it dry before adding it to the curry to avoid excess water thinning the sauce.
What kind of fish works best in this recipe?
I prefer firm white fish like cod, halibut, tilapia, or snapper. They hold their shape well in the curry.
Can I make it spicier?
Absolutely. I simply add more red curry paste or a chopped chili for an extra kick.
Can I freeze the leftovers?
Yes, but the texture of the fish might change slightly. I freeze it in a sealed container for up to 2 months and reheat gently on the stove.
Conclusion
This Coconut Fish Curry with Lime and Lemongrass is one of those dishes that’s both comforting and refreshing. I love how it brings together bold flavors with simple ingredients and delivers a truly satisfying meal every time. Whether I’m cooking for myself or sharing it with friends, it’s always a winner on the table.
