Thai Fish Curry
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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!
This Thai fish curry is so flavorful and cozy that it’s hard to believe how simple it is to make. The coconut milk curry sauce, infused with garlic, ginger, and curry paste, is rich and creamy, and gently simmering the fish right in the sauce keeps it perfectly tender and delicate.
In the photos, I used green beans, carrots, and red bell peppers, but this is one of those dinner recipes that happily adapts to whatever vegetables you have on hand. Broccoli, snap peas, zucchini, or spinach all work beautifully, so you can make it your own every time you cook it.
Can I use a different curry paste?
Yes! Any Thai curry paste will work in this recipe. While the flavor will vary slightly depending on whether you choose green, yellow, or red curry paste, the fish will be delicious no matter which you choose.
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?
You can use any white fish in this recipe. I like lingcod, which is in the pictures, but many different kinds work well. Here are a few others to choose from:
- Cod
- Tilapia
- Haddock
- Grouper
- Rockfish
- Sole
Store and reheat
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 further.
Thai Fish Curry Recipe
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 sugar ( 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 (I like to use my braiser) 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 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
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment Used
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Before I started, I used the head and bones of the leftover red snapper to make a fish broth base. I added curry powder with the red curry paste to enhance the curry flavor. I air-fried the leftover red snapper to make it extra crispy and poured the curry sauce over it. This is by far one of my favorite curry dishes I have ever made, utilizing any veggies and tofu I have on hand. Thank you!
Making a broth from the snapper head and bones is next level, that’s exactly the kind of thing that builds incredible depth of flavor. And air-frying the leftover fish to get it crispy before pouring the curry over top? That sounds absolutely spectacular. You clearly know your way around the kitchen. So glad this one’s become a favorite. 🐟
Great tasting sensation
So glad it hit the spot! Thanks for the kind words. 😋
wonderful recipe
So glad you enjoyed it! Thanks for the kind words. ♥
Thank you for sharing this recipe
You’re so welcome! 🌿 I’m really glad you gave it a try. Thanks so much for taking the time to leave a note
I did make this as a SE Asian/Indian variance. I tasted the original version, which was nice, but it didn’t have as much curry flavor. I added some tandoori spices and subbed the green beans with snow peas.
As I was cooking salt and pepper shrimp, I made my own “fish sauce” with the shrimp shells and all of the discardable veggies. Carrot peels, red peppers crowns/stems/seeds, onion skins, etc. Why waste them?
As shrimp stock plus fish sauce can be a bit fishy, I reduced the amount of fish sauce,but didn’t skip it.
I also added potatoes. The final dish was darn good. Indian/SE Asian fusion.
PSA. I can never leave a recipe alone. I always see a “what if” and act on it.
I love this 😄 Your “what if” instincts clearly paid off. The homemade shrimp stock/fish sauce and the tandoori twist sound incredible, and I’m all for turning recipes into your own fusion version. Thanks so much for sharing!
I appreciate the small text of measurements of ingredients during the recipe so I didn’t have to scroll back and forth- next the soup was delicious.
I’m so happy to hear that was helpful! 🙌 I added the measurements into the steps for exactly that reason — less scrolling, less frustration. And I’m thrilled you loved the soup, too. Thanks so much for the kind note!
Absolutely delicious, came out exactly as I hoped. Added a bit of salt at the end, but other than that, worked perfectly as written. A very versatile recipe.
I’m so glad it turned out just how you hoped! 😊 That little pinch of salt at the end can really make everything pop. And I love that you’re finding it versatile — that’s the best kind of recipe. Thanks so much for sharing! 💛
Looking like the pictures
I love hearing that — that’s always such a win! 😊 So glad it turned out just like the photos. Thanks so much for making it and leaving a note! 💛
This is utterly delicious, and feels really good for you when you eat it. Really easy to make too, i’ll be adding this to the repertoire.
I’m so glad you loved it! 😊 Easy, delicious, and something you want to make again is the best kind of recipe. Thanks so much for taking the time to leave a note — I love hearing it’s going into your repertoire! 💛
This was so easy and delicious. Used frozen Basa fillets, and added fresh carrot, beans and capsicum as you suggested. Also added frozen peas, cauliflower and pumpkin. Served with brown rice and quinoa mix. Many thanks Joanne (sorry no photo … contents eaten and saucepan wiped clean!)
Joanne, this made me smile! 😊 I love all the veggies you added — that sounds like such a hearty, colorful meal. And a completely wiped-clean saucepan is the best kind of review. So glad you enjoyed it, and thanks so much for sharing! 💛
So delicious! I added pre-cooked peas and sweet potato and lentil noodles. Superb!!
I’m so glad you loved it! 😊 Those additions sound fantastic — sweet potato and lentil noodles must have made it extra satisfying. Thanks so much for sharing your version!
can you make this with chicken instead
It should work well with chicken, too. Keep in mind that chicken takes a little longer than fish to cook so I would let it simmer in the sauce a few extra minutes. 🙂
I LOVE this dish!
That makes me so happy to hear! 💛 I love this one too — thanks so much for making it and taking the time to leave a note!
If you learned to love Thai food in restaurants and are now expanding your tasting opportunities to home cooking, you may enjoy getting your hands on some kaffir lime leaves, and allowing them to simmer in your sauce until the flavor is extracted. Asian markets sometimes have fresh kaffir lime leaves, but they can also be purchased dried online from Amazon or other purveyors, and the dried product does a reasonably good job of infusing the flavor we’re looking for.
Yes, kaffir lime leaves add wonderful flavor to Thai curries!
Great recipe. I doubled it and worked out nicely. Added some broccoli, red and yellow Bell peppers, carrot and juice of one lime.
Tasty!
I’m so glad you enjoyed it! 😊 Doubling it and adding all those veggies sounds fantastic — and that squeeze of lime must have brightened everything up nicely. Thanks so much for sharing your tweaks!