Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!

Put on a pot of rice or make some cauliflower rice and the meal is complete. And if you love Thai curries, also try our Thai peanut curry and our Thai beef curry

Thai fish curry on a white plate with rice.

Thai fish curry

This Thai fish curry is so flavorful and cozy that it's hard to believe it's a simple recipe.

The coconut milk curry sauce with garlic, ginger, and curry paste is creamy and flavorful. And ever so gently simmering the fish keeps it tender and delicate.

How to make this Thai fish curry recipe

Thai fish curry is so easy to make! Here's what you're going to do:

  1. Saute onions, garlic, and ginger for big-time flavor.
  2. Now create the sauce by adding coconut milk, curry paste, fish sauce (stinky but tasty!), a little coconut sugar.
  3. Now some chopped veggies go into the pot to cook for a few minutes.
  4. Add the fish last as it cooks very quickly.

That's it! You've just made Thai fish curry!

Full recipe in the recipe card below.

A pan of Thai fish curry with a wooden spoon inside.

Can I use a different curry paste?

Yes! Any kind of Thai curry paste will work in this recipe. While the flavor will change slightly depending on whether you choose green, yellow, or red curry paste, the fish will be delicious no matter what.

But if you're after a Thai flavored meal, avoid using curry powder, which is a blend of Indian spices and would dramatically change the flavor of this recipe.

What kind of fish is best for fish curry?

Any kind of white fish works great in this recipe. We like lingcod, which is in the pictures, but there are many different kinds that work well. Here are a few others to choose from:

  • Cod
  • Tilapia
  • Haddock
  • Grouper
  • Rockfish
  • Sole
A closeup of a fork taking a piece of Thai fish curry out of a bowl.

How long does Thai fish curry last?

Fish curry will keep for 2 days in your fridge. Be very careful when reheating it and don't let it come to a boil. You only want to warm the fish, not cook it more.

Can I freeze this recipe?

Cooked fish does not freeze very well as it becomes tough when reheated. While it is possible to freeze fish curry, it won't be as good as it is fresh.

Only freeze fish curry in a pinch, or if you don't mind fish that's a bit tough.

Cooking Thai fish curry in a pot.
Thai fish curry on a white plate with rice.

Thai Fish Curry

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.82 stars (16 ratings)
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Ingredients

  • 1 ½ lb white fish
  • 3 tablespoons red Thai curry paste, divided
  • 2 tablespoons coconut oil
  • ½ medium onion, finely minced
  • 2 tablespoons finely minced ginger
  • 3 cloves garlic, finely minced
  • 15 ounce can coconut milk
  • ½ cup water
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut or brown sugar
  • 4 cups chopped veggies, pictured are green beans, carrots, and red bell peppers
  • Minced cilantro and lime juice, to serve

Instructions 

  • Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
    1 ½ lb white fish
  • Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
    2 tablespoons coconut oil, ½ medium onion, 2 tablespoons finely minced ginger, 3 cloves garlic, 15 ounce can coconut milk, ½ cup water, 1 tablespoon fish sauce, 1 tablespoon coconut or brown sugar, 4 cups chopped veggies
  • Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
  • Serve with a little minced cilantro and a squeeze of lime juice.
    Minced cilantro and lime juice

Notes

A low-sided pot works great for this recipe. But if you don't have one, simply use your biggest pot so that you don't have to stack the pieces of fish on top of each other. 
Serving: 1 serving = ¼ of the recipe, Calories: 573kcal, Carbohydrates: 25g, Protein: 39g, Fat: 38g, Saturated Fat: 31g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 85mg, Sodium: 556mg, Potassium: 1278mg, Fiber: 7g, Sugar: 14g, Vitamin A: 23157IU, Vitamin C: 14mg, Calcium: 104mg, Iron: 4mg
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A pan of Thai fish curry with a wooden spoon inside and the recipe title on top of the picture.