Paleo Golden Coconut Lime Fish Curry
This curry is the kind of weeknight dinner that looks and tastes like you spent hours on it, but comes together in a single skillet with straightforward, whole-food ingredients. The sauce is built on full-fat coconut milk and fish stock, thickened naturally by simmering — no flour, no cornstarch, no shortcuts needed. Turmeric, cumin, coriander, and a hit of cayenne bloom in coconut oil before the liquid goes in, which is what gives the broth that deep golden color and layered warmth. Coconut aminos stand in for soy sauce, delivering that savory umami note without any grain or legume-based ingredients sneaking into the pot. Fresh lime juice and zest brighten everything right before the fish goes in, keeping the sauce from feeling heavy despite how rich it is. Firm white fish like cod, halibut, or mahi-mahi holds up beautifully in the gentle simmer, staying tender and flaky rather than falling apart. Served over cauliflower rice cooked in coconut oil, this is a complete, satisfying meal for four that checks every box without any compromise on flavor.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the curry
- 1.5 lbs firm white fish fillets (such as cod, halibut, or mahi-mahi), cut into 2-inch pieces
- ½ tsp salt
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fish stock broth or chicken broth
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp coconut aminos
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces.
- 2
Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, and cook, stirring occasionally, for 5–7 minutes until the cauliflower is tender and any excess moisture has evaporated. Transfer to a serving bowl and cover loosely to keep warm.
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