Coconut Lime Fish Curry

I made a slight adjustment on 6/16/25: I lowered the amount of water from 8 ounces to 4 ounces and lowered the amount of coconut milk from 16 ounces to 13.5 ounces. I like the extra sauce so you can go with the higher measurements if you prefer extra sauce.

Feel free to add other veggies to the mix. I like adding frozen broccoli florets as well.

The creamy coconut lime sauce is thick and flavorful thanks to full fat coconut milk. If you are using a light coconut milk or homemade coconut milk, you can replace some of the water with more coconut milk. A good portion of the water will evaporate as you simmer the sauce. To add more flavor to the sauce, replace the water with veggie or fish broth. A little extra can also come from a pinch of cayenne (for heat) and a drop or two of fish sauce.

Here's the coconut milk I've been using lately, which is has no additives.

A quick note about curry seasoning: I avoid the pre-packaged curry paste and the like due to additives. Instead I find a curry powder that I know I can handle, which in my case is little to no black pepper since I have a slight allergic reaction to it. Most curry powder is made with turmeric, coriander, and cumin, so you can also make your own curry powder.

Servings: servings

Calories: 454kcal

Ingredients

2 tablespoons olive oil or coconut oil
1 small yellow onion trimmed, peeled, and diced into small pieces
2 garlic cloves peeled and minced
1 teaspoon grated ginger optional
2 teaspoons curry powder
¼ teaspoon salt
13.5 ounces coconut milk full fat
4 ounces water or veggie or fish broth
1 teaspoon lime zest
2 tablespoons lime juice or to taste
1 tablespoon honey or maple syrup or other sweetener; add more or less to taste
1 medium red bell pepper cored and cut into bite-size pieces
8 ounces green beans trimmed and cut into bite-size pieces
20 ounces cod fish or similar white fish sliced into servings, 4 to 8 pieces

US Customary - Metric

Instructions

Preheat a stock pot or large sauce pan over a low-medium heat.
Add the olive oil and then the onions. Sauté for about 5 minutes or until the onions become translucent.
Add the garlic, ginger, salt, and curry powder to the onions and sauté for a few minutes, stirring to coat the onions.
Add the coconut milk and water and simmer for a few minutes, stirring to blend.
Add the lime juice, zest, and honey and blend with a spoon.
Add the red pepper and green beans and simmer for a few minutes or until they are tender on the outside but still firm.
Add the fish pieces to the curry and simmer for about 4 minutes or until they are gently cooked.
Serve with cauliflower rice, slices of lime, and cilantro.
Store leftovers in the refrigerator for a few days.

Nutrition