Coconut Lime Fish Stew with Chili Peppers

Craving something bright, bold, and a little bit exotic? This Coconut Lime Fish Stew with Chili Peppers is absolutely dreamy—a zesty, creamy, and lightly spicy bowl of comfort that transports you straight to the tropics!

The tender white fish melts into a fragrant coconut broth, flecked with fresh lime and just the right punch of chili heat. It’s weeknight-easy, made in just one pot, and loaded with fresh, wholesome ingredients.

This is my go-to dish when I want to impress with minimal effort—perfect for cozy family dinners or casual dinner parties. Serve it over fluffy rice, and you’ve got a restaurant-worthy meal in under an hour!

Inspired by my travels in Southeast Asia, this stew is both refreshing and comforting, with flavors that keep you coming back for another spoonful.

Why You'll Love This Recipe

• Bursts with tropical flavor from creamy coconut, fresh lime, and aromatic herbs
• Ready in just 45 minutes with simple, wholesome ingredients
• Mildly spicy and totally customizable—make it as hot (or mild) as you like
• One-pot meal means minimal cleanup and fuss
• Naturally dairy-free and easy to make gluten-free

Key Ingredients for Coconut Lime Fish Stew with Chili Peppers

See recipe card below for full list of measurements, ingredients, and instructions.

White Fish Fillets

The star of this stew is flaky, mild white fish like cod, halibut, or tilapia. Their delicate texture soaks up all the coconut and lime flavors beautifully. Cut the fish into large, even cubes so they cook gently and don’t break apart. Frozen fillets (thawed) work just as well if fresh isn’t available. You can substitute salmon or shrimp for a twist, though the stew will taste richer.

Coconut Milk

Coconut milk gives the stew its signature creamy, tropical base. For the richest flavor, choose full-fat coconut milk. Light versions will work if you prefer a lighter stew, though the broth won’t be quite as velvety. If coconut isn’t your thing, try cashew cream or even half-and-half (though you’ll lose that signature flavor).

Fresh Lime

Lime juice and zest brighten everything and cut through the richness of the coconut milk. Always use fresh limes for the best punchy flavor. In a pinch, bottled lime juice will do, but the zest makes a big difference. Lemons can work as a substitute but will change the flavor profile.

Chili Peppers

Fresh red chili peppers add a gentle heat and gorgeous color. Use Thai bird’s eye or Fresno chilies for more spice, or jalapeños for a milder stew. You control the heat by seeding or leaving seeds in. Can’t handle much spice? Replace with sweet red bell pepper for color without the burn.

Aromatics (Garlic, Ginger, Onion)

A base of sautéed garlic, ginger, and onion infuses the stew with warmth and depth. Peel and finely mince for the best flavor distribution. If you’re out of fresh ginger, a teaspoon of ground ginger will work. Shallots or leeks also make tasty alternatives for onion.

Instructions for Coconut Lime Fish Stew with Chili Peppers

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 3 minutes. Stir in the garlic, ginger, and sliced chili peppers, sautéing for another 1-2 minutes until fragrant.

Build the Flavor Base

Add the sliced red bell pepper to the pot and sauté for 2 more minutes. Pour in the coconut milk and broth, scraping up any bits from the bottom. Stir to combine, then add the lime zest, lime juice, fish sauce, sugar (if using), salt, and black pepper.

Simmer the Broth

Bring the mixture to a gentle simmer over medium heat. Add the cherry tomatoes and let the broth cook, uncovered, for 10 minutes. This allows the flavors to meld and the broth to become fragrant and slightly thickened.

Add the Fish

Gently add the fish pieces to the simmering broth, making sure they’re mostly submerged. Reduce heat to low, cover the pot, and let the fish poach for 5-7 minutes, until just opaque and flaky. Avoid over-stirring so the fish stays in large, tender pieces.

Finish and Serve

Turn off the heat. Stir in the chopped cilantro and taste for seasoning, adding more salt, lime juice, or chili if desired. Ladle the stew over bowls of hot jasmine rice and top with extra cilantro and lime wedges. Enjoy immediately!

Recipe Variations

Swap the Fish

Not a fan of white fish, or craving something different? Try cubed salmon for a richer stew or peeled shrimp for a quicker-cooking option. Both pair beautifully with coconut and lime, though shrimp will need just 2-3 minutes to cook through.

Vegan & Vegetarian Version

For a plant-based twist, substitute the fish with canned chickpeas, cubed tofu, or cauliflower florets. Use vegetable broth and soy sauce instead of fish sauce. You’ll still get all that creamy, zesty goodness—100 percent vegan!

Make It Extra Spicy

If you love heat, add an extra chili pepper or a spoonful of chili-garlic paste when sautéing the aromatics. For a smoky kick, toss in a pinch of cayenne or a dash of your favorite hot sauce when serving.

Coconut-Free Option

Coconut not your thing? Use cashew cream, unsweetened oat milk, or regular heavy cream for a different—but still delicious—stew. The flavors will shift, but you’ll have a creamy, comforting bowl.

Add More Veggies

Boost the nutrition by stirring in baby spinach, snap peas, or zucchini rounds in the last few minutes of cooking. These add color, crunch, and freshness without much extra prep.

Serving Suggestions

This stew is utterly delicious ladled over a bowl of steamed jasmine or basmati rice, which soaks up all that creamy, zesty broth. For extra crunch, top with sliced radishes or scallions. Garnish generously with more fresh cilantro, a few extra chili slices for heat, and a lime wedge for extra brightness. Pair with a crisp cucumber salad or crusty bread for a complete, satisfying meal.

Storage and Reheating

Store any leftover stew in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, until heated through; avoid boiling so the fish remains tender. If the broth thickens, just add a splash of broth or water. While coconut-based stews freeze well, fish can become a bit mushy after thawing, so freezing is not recommended for best texture.

Frequently Asked Questions About Coconut Lime Fish Stew with Chili Peppers (FAQ)

Q: Can I make this stew ahead of time?
A: Yes! You can prep the broth and aromatics in advance. Add the fish just before serving to keep it tender and flaky.

Q: What kind of fish works best in this stew?
A: Mild, sturdy white fish like cod, halibut, or tilapia are perfect. Salmon and shrimp also work well if you want to change it up.

Q: Is this recipe gluten-free?
A: Yes, as written. If you use gluten-free fish sauce or soy sauce and serve with gluten-free rice, it’s naturally gluten-free.

Q: How spicy is this stew?
A: It’s gently spicy, but you can easily adjust the heat by using more or fewer chili peppers or swapping for a mild pepper.

This Coconut Lime Fish Stew with Chili Peppers is bursting with bold flavors, creamy coconut comfort, and just enough chili heat to keep things exciting. I know you’ll fall in love with every spoonful! Give it a try, and don’t forget to leave a comment or rating below—I’d love to hear how it turns out for you.