Coconut Fish Curry with Lime and Lemongrass: A Taste of the Tropics

When you’re craving a dish that’s vibrant, aromatic, and deeply satisfying, a good curry is always the answer. This Coconut Fish Curry with Lime and Lemongrass is an absolute delight, transporting your taste buds straight to a sun-drenched beach with every spoonful. It combines tender white fish in a rich, creamy coconut milk base, infused with fragrant lemongrass, zesty lime, and a hint of spice from red curry paste. It’s a quick, healthy, and incredibly flavorful meal that’s perfect for any night of the week.

Why I Love This Recipe

I’m a huge fan of meals that are both wholesome and packed with exotic flavors, and this Coconut Fish Curry with Lime and Lemongrass absolutely delivers. What I love most is the sheer brightness of the flavors. The lime and lemongrass cut through the richness of the coconut milk beautifully, creating a harmonious and refreshing curry that’s not too heavy. The fish cooks up quickly, keeping it tender and flaky, and the whole dish comes together in under 20 minutes once your ingredients are prepped. It’s a fantastic way to enjoy healthy seafood, and it always feels like a special treat, even on a busy weeknight. It’s truly a burst of tropical goodness that warms you from the inside out!

Ingredients

Here’s what you’ll need to create this aromatic and delicious Coconut Fish Curry with Lime and Lemongrass:

• 500g (1 lb) white fish fillets (like cod, snapper, or halibut), cut into 1-inch chunks
• 1 tablespoon oil (vegetable, coconut, or olive oil)
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger (fresh is best)
• 1 stalk lemongrass, smashed (see notes)
• 1 tablespoon red curry paste (adjust to your spice preference)
• 1 can (400ml/13.5 oz) coconut milk (full-fat recommended for creaminess)
• Juice of 1 lime (about 2 tablespoons)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Swaps and Notes

• Fish: Cod, snapper, halibut, basa, or even salmon (though salmon will change the flavor profile) work well. Choose a firm white fish that won’t fall apart easily.
• Lemongrass: To smash lemongrass, use the back of a knife or a rolling pin to bruise the lower, thicker part of the stalk. This releases its essential oils and fragrance. You can also buy pre-minced lemongrass if fresh is unavailable, but it might not be as potent.
• Red Curry Paste: Curry pastes vary greatly in heat and flavor. Start with 1 tablespoon and add more if you prefer a stronger, spicier curry. Look for a good quality Thai red curry paste for authentic flavor.
• Coconut Milk: Full-fat coconut milk will give you the creamiest, richest curry. Light coconut milk can be used for a lower-calorie option, but the texture will be thinner.
• Lime Juice: Freshly squeezed lime juice is essential for that bright, zesty finish.
• Optional Veggies: Feel free to add quick-cooking vegetables like bell pepper strips, snap peas, or spinach during the last few minutes of simmering for added nutrition and color.
• Fish Sauce: A dash of fish sauce (about 1 teaspoon) can add an extra layer of authentic umami depth, though it’s optional.

Directions

Let’s get cooking this aromatic Coconut Fish Curry with Lime and Lemongrass:

1. Prep Aromatics: Heat 1 tablespoon oil in a large pan or Dutch oven over medium heat. Add the sliced onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes.
2. Add Lemongrass & Curry Paste: Add the smashed lemongrass stalk and red curry paste to the pan. Cook for 1 minute, stirring constantly, until the curry paste is fragrant. This “blooming” of the paste helps to deepen its flavor.
3. Simmer Coconut Milk: Pour in the can of coconut milk. Stir well to combine the curry paste with the coconut milk. Bring the mixture to a gentle simmer, stirring occasionally.
4. Add Fish: Once the curry base is simmering, carefully add the fish chunks to the pan. Submerge them gently in the liquid. Cook gently for 6–8 minutes, stirring minimally, until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, or it will become tough.
5. Finish & Season: Remove the lemongrass stalk before serving. Stir in the juice of 1 lime. Season the curry with salt and pepper to taste. Adjust as needed – you might want more lime for tang, or more salt for balance.
6. Garnish & Serve: Ladle the hot Coconut Fish Curry into bowls. Garnish generously with fresh chopped cilantro. Serve hot with a side of fluffy rice.

Tips for Success

• Prep Ahead: Have all your ingredients prepped and ready before you start cooking. This curry comes together quickly!
• Don’t Overcook Fish: Fish cooks very fast in a hot liquid. Keep an eye on it to ensure it remains tender and flaky.
• Bruise Lemongrass: Smashing the lemongrass stalk releases its essential oils, infusing the curry with its distinct aroma.
• Taste the Curry Paste: Since curry pastes vary, taste a tiny bit of yours before adding. If it’s very spicy, you might start with slightly less than 1 tablespoon.
• Serve with Rice: The rice is crucial for soaking up all that delicious, flavorful sauce.

Serving Suggestions and Pairings

This Coconut Fish Curry with Lime and Lemongrass is a complete meal, but it pairs wonderfully with:

• Rice: Fluffy jasmine rice or basmati rice are classic accompaniments.
• Noodles: Serve over rice noodles for a different texture.
• Naan Bread: Warm naan or roti bread for dipping into the sauce.
• Steamed Greens: A side of simple steamed bok choy or green beans.
• Beverage Pairings: A crisp, dry white wine like a Sauvignon Blanc, a light lager, or even a refreshing glass of iced green tea would complement the flavors beautifully.
• Other Flavorful Mains: If you enjoy bold, comforting main courses, this could fit into a menu with something like a Cajun Chicken Sausage Gumbo for a full comfort food spread, or alongside a hearty Mexican Chicken and Rice Casserole (served separately, of course!).

Storage and Leftover Tips

Leftover Coconut Fish Curry can be stored in an airtight container in the refrigerator for up to 1-2 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Be careful not to re-cook the fish for too long to avoid it becoming rubbery. Freezing is generally not recommended as the texture of the fish and coconut milk can change upon thawing.

More Recipes You Will Love

If you appreciate vibrant, flavorful main dishes like this one, you’ll surely love these other fantastic recipes from Chef Maniac:

• For another quick and flavorful dinner, my Tomato Skillet with Okra and Sausage is a fantastic option.
• If you need a convenient way to feed a crowd with something cheesy and delicious, these Sheet Pan Quesadillas are incredibly efficient.
• For an easy, cheesy chicken dish, don’t miss my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.

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This Coconut Fish Curry with Lime and Lemongrass is a delightful journey for your senses. It’s fresh, aromatic, and comforting—a perfect weeknight meal that feels like a special escape. Give it a try, and let the flavors whisk you away!

What’s your favorite way to enjoy seafood in a curry? Share your ideas in the comments below!