Fish Curry with Lime and Coconut Rice Recipe

Name: Fish Curry with Lime and Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces monkfish fillets, cut into bite-size chunks; 1 3/4 cups coconut milk, mixed with 1 3/4 cups water; 1 pound live mussels; 2 tablespoons peanut oil; 1 tablespoon palm sugar; 2 1/2 tablespoons fish sauce; 5 ounces sugarsnap peas; 3-4 scallions, minced; Handful of fresh basil or cilantro leaves for garnish; Toasted coconut shavings for garnish (optional); 1 1/2 cups jasmine rice, washed; 1 cup coconut milk, mixed with 3/4 cup water; Juice of 1 lime; 2 kaffir lime leaves; Pinch of sea salt; 3 garlic cloves, roughly chopped; 3 large shallots, roughly chopped; 6-7 large, mild, red chili peppers, deseeded and chopped; 2-inch piece of fresh ginger, chopped; Small handful of cilantro stems, chopped; 1 lemongrass stalk, minced; 2 kaffir lime leaves, minced (or finely grated zest of 2 limes); 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 3-4 tablespoons water

Servings: persons

14 ounces monkfish fillets, cut into bite-size chunks
1 3/4 cups coconut milk, mixed with 1 3/4 cups water
1 pound live mussels
2 tablespoons peanut oil
1 tablespoon palm sugar
2 1/2 tablespoons fish sauce
5 ounces sugarsnap peas
3-4 scallions, minced
Handful of fresh basil or cilantro leaves for garnish
Toasted coconut shavings for garnish (optional)
1 1/2 cups jasmine rice, washed
1 cup coconut milk, mixed with 3/4 cup water
Juice of 1 lime
2 kaffir lime leaves
Pinch of sea salt
3 garlic cloves, roughly chopped
3 large shallots, roughly chopped
6-7 large, mild, red chili peppers, deseeded and chopped
2-inch piece of fresh ginger, chopped
Small handful of cilantro stems, chopped
1 lemongrass stalk, minced
2 kaffir lime leaves, minced (or finely grated zest of 2 limes)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
3-4 tablespoons water

1
Put the monkfish pieces into a large bowl with a little seasoning and spoon a few tablespoons of coconut milk over them.
2
Cover with plastic wrap and refrigerate until ready to cook.
3
Wash the mussels; discard any that do not close when gently tapped.
4
To make the lime and coconut rice, put all the ingredients into a medium saucepan.
5
Bring to a boil, then reduce the heat and cover the pan.
6
Simmer until the rice has absorbed most of the liquid, 8-10 minutes.
7
Without removing the lid, remove from the heat and let the rice steam for 5-10 minutes.
8
While the rice is cooking, put all the ingredients for the curry paste into a food processor and blitz to a smooth paste, stopping the machine once or twice to scrape down the sides.
9
If necessary, add a little more water to get a finely ground paste.
10
Heat the peanut oil in a deep pan or a wok.
11
Add the curry paste and stir-fry for over low heat just until the paste smells fragrant, 2-3 minutes.
12
Pour in the coconut milk and water mixture, then stir in the palm sugar and fish sauce.
13
Bring to a simmer, stirring to dissolve the sugar.
14
Tip in the sugarsnap peas, stir, and cook for 2 minutes.
15
Add the mussels and monkfish, cover the pan, and simmer until the mussels have opened and the monkfish is opaque and just cooked through, 2-3 minutes.
16
Scatter the scallions and basil leaves over the top.
17
Serve immediately with the lime and coconut rice, garnished with a sprinkling of toasted coconut shavings.

785

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 14 ounces monkfish fillets, cut into bite-size chunks, 1 3/4 cups coconut milk, mixed with 1 3/4 cups water, 1 pound live mussels, 2 tablespoons peanut oil, and more.

Yes, Fish Curry with Lime and Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Curry with Lime and Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions