This post may contain affiliate links. Please read our disclosure policy.
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!
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:
- Saute onions, garlic, and ginger for big-time flavor.
- Now create the sauce by adding coconut milk, curry paste, fish sauce (stinky but tasty!), a little coconut sugar.
- Now some chopped veggies go into the pot to cook for a few minutes.
- Add the fish last as it cooks very quickly.
That's it! You've just made Thai fish curry!
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:
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.
- 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)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.