Best 7 Lime Coconut Fish Curry Recipes

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Indulge in a tantalizing culinary journey with our Lime Coconut Fish Curry, a symphony of flavors that will transport your taste buds to the vibrant shores of Southeast Asia. This delectable dish, hailing from Thailand, combines the zesty tang of lime, the creamy richness of coconut milk, and the tender, flaky texture of fish, resulting in a harmonious blend that is both refreshing and satisfying.

Accompanying this main course is a medley of equally enticing recipes, each offering a unique culinary experience. Begin your meal with the aromatic Tom Yum Soup, a spicy and sour broth infused with fragrant lemongrass, galangal, and kaffir lime leaves. As a refreshing side dish, prepare the zesty Cucumber Salad with Peanut Dressing, where crisp cucumbers are tossed in a tangy peanut sauce. To complete your feast, whip up a batch of fluffy Jasmine Rice, the perfect accompaniment to soak up the luscious curry sauce.

Check out the recipes below so you can choose the best recipe for yourself!

THAI FISH CURRY



Thai Fish Curry image

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.

Provided by Sylvia Fountaine | Feasting at Home

Categories     Main

Time 40m

Number Of Ingredients 21

1 - 1 1/2 pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best)
½ teaspoon salt
one lime- zest and juice
2-3 tablespoons coconut or olive oil
2 large shallots or 1 small onion- finely diced ( red, white or yellow)
4-6 garlic cloves
1- 2 fresh hot chilies- finely diced ( jalapeno, serrano, red chili)
3 tablespoons lemongrass, very finely chopped
2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
1 teaspoon fresh ginger, grated
1-3 tablespoons Thai Curry Paste (optional) red, green, or yellow
2 cups chicken or fish stock
8 kaffir lime leaves
1/2 teaspoon salt
2 cups carrots, diced (or sub potatoes)
1 red bell pepper, diced
1 14-ounce can coconut milk ( liquid and solids)
1 tablespoon fish sauce
squeeze of lime
2 cups green beans, or asparagus, snap peas or snow peas
½ cup chopped basil, (Thai basil is great!) cilantro, scallions

Steps:

  • Cut the fish into large 2-inch chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
  • In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Grate the ginger and turmeric and add the Thai Curry paste if using, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.
  • Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.
  • Taste it- coconut broth should be salty, lime-y and a little spicy- and adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste, be bold here -keeping in mind all the flavors will mellow out with the addition of the fish, veggies and with it being served over rice.
  • Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, or turning the fish over after the bottom half is cooked and becomes opaque, about 3 -4 minutes. You can also place this in a warm 350F oven to fish cooking.
  • Garnish with basil or Thai basil, or cilantro and lime wedges.
  • Serve over rice or cauliflower rice.

Nutrition Facts : ServingSize 1 ½ lbs halibut- Not including rice, Calories 371 calories, Sugar 5.6 g, Sodium 1074.3 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 3.4 g, Protein 26.6 g, Cholesterol 56.3 mg

THAI CURRY COCONUT FISH CURRY



Thai Curry Coconut Fish Curry image

Aromatic and zesty, this Thai coconut fish curry is light but intensely flavorful and perfect served with rice for dinner.

Provided by Alida Ryder

Categories     Dinner

Time 25m

Number Of Ingredients 15

1 tbsp oil
500 g (1lb) white fish
1 tsp salt
1 tbsp oil
1 onion (finely chopped )
3 garlic cloves (crushed )
3 tbsp Thai red curry paste
400 g (14oz) coconut milk
1 tsp fish sauce
1 tsp brown sugar
2 tsp lime juice
handful fresh herbs (Basil, coriander/cilantro, mint )
steamed rice
lime wedges
sliced chillies

Steps:

  • Pat the fish dry with paper towels then drizzle with a little oil and season with salt.
  • Sear in a hot pan until golden brown on both sides then remove and set aside.
  • In the same pan, sauté the onion and garlic until soft and translucent.
  • Add the curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar.
  • Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.
  • Add the fish to the pan and cook for 2-3 minutes until the fish is fully cooked.
  • Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.

Nutrition Facts : Calories 267 kcal, Carbohydrate 9 g, Protein 26 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 849 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

COCONUT & LIME FISH



Coconut & lime fish image

Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal

Provided by Katy Greenwood

Categories     Dinner, Fish Course, Main course

Time 30m

Number Of Ingredients 10

2 limes
100g creamed coconut from a block, chopped
1 green chilli , deseeded and roughly chopped
handful coriander
large knob of ginger , peeled and chopped
2 garlic cloves , chopped
½ tsp fish sauce , plus extra to taste
4 pieces white fish , skin on (we used sustainable cod)
steamed rice , to serve
thin-stemmed broccoli , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
  • Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

COCONUT FISH CURRY



Coconut fish curry image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories     Supper

Time 30m

Number Of Ingredients 15

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

  • Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
  • Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition Facts : Calories 412 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

COCONUT CURRY FISH



Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories     dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

  • Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
  • Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
  • Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
  • Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE



Cod with Coconut, Lime, and Lemongrass Curry Sauce image

Provided by Eric Ripert

Categories     Fish     Dinner     Lunch     Coconut     Cod     Curry     Bok Choy     Lemongrass     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice
The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste
The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt
Special equipment:
2 10-inch nonstick ovenproof skillets

Steps:

  • Preheat the oven to 400°F.
  • To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
  • Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
  • In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
  • To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

LIME COCONUT FISH CURRY



Lime Coconut Fish Curry image

Rich and aromatic and surprisingly quick -- about 20 minutes. Use real garam masala -- not the yellow supermarket curry.

Provided by fluffernutter

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 fish steaks (mahi mahi, tilapia, catfish) or 4 fillets (mahi mahi, tilapia, catfish)
1 tablespoon garam masala
2 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, sliced
1 dried hot pepper (or pepper flakes to taste)
1 large fresh tomatoes, seeded or 1 tablespoon sun-dried tomato paste
1 teaspoon additional garam masala or 1 tablespoon mild red curry paste
1 1/2 cups coconut milk
1 to 2 lime, juice of

Steps:

  • Rub fish with garam masala and brown on each side in hot oil in a skillet. The fish shouldn't cook through. Remove from skillet.
  • Saute onion and garlic in additional oil (if needed) in the skillet with the lid on, stirring occasionally, until onions are tender and slightly browned. Add pepper, tomato, and more garam masala. Cook with the lid on for a minute to "melt" the tomato.
  • Add the coconut milk and simmer 5 minutes, stirring often. Add the fish and simmer, covered, until cooked through, about 5 minutes longer.
  • Squeeze lime juice over fish and sauce. Remove the hot pepper. Serve over hot cooked rice.

Nutrition Facts : Calories 309.5, Fat 26.6, SaturatedFat 18.4, Sodium 60, Carbohydrate 18, Fiber 3.9, Sugar 10.6, Protein 4

Tips for Making the Best Lime-Coconut Fish Curry:

  • Use fresh, high-quality ingredients. The fresher your ingredients, the better your curry will taste.
  • Don't be afraid to adjust the spices to your taste. If you like a milder curry, use less chili powder. If you like a spicier curry, add more.
  • Use a good-quality coconut milk. The coconut milk is a key ingredient in this curry, so it's important to use a good brand.
  • Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry.
  • Serve the curry with rice or naan bread. This curry is traditionally served with rice or naan bread. You can also serve it with other sides, such as vegetables or yogurt.
  • Garnish the curry with fresh cilantro or mint. This will add a pop of color and flavor to your dish.

Conclusion:

This lime-coconut fish curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner idea, give this curry a try!

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