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 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 more.
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!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was delicous have made it three times this past summer.
This a cracker of a curry and so easy to make. Totally recommended
Amazing. Wow
All time fav recipe to make for dinner, we make it at least twice a month! I’ve made it for dinner parties, family reunions, and it’s always a hit!
Absolutely dee-lish! I added two small hot red chiles, as I like heat but it was perfect had I not had them.
Don’t hesitate. This is amazing. I just made it and am currently rubbing my belly in complete satisfaction. Also, I was nervous because I only had Blue Fish (freshly caught BTW). It was perfect. Blue Fish can be fishy and oily. But, it works perfectly with this recipe. Do it.
Hi! What would you recommend using instead of green beans? Thank you 🙂
Honestly almost all veggies work in this recipe. Asparagus and broccoli are two greens that I often sub for green beans. 🙂
It’s hard to go wrong with the bell peppers, with red and green adding the most color. Thai chilis, aka bird’s eye chili, will be a hit with heat lovers, and also comes in both red and green varies. Fresno chilis are an attractive bright red, with much less heat, but slice them thin and jalapenos also add heat in the attractive green color, but again, slice thin. Flat snow peas will work, as will frozen green peas. It’s really true has Kristen mentions that you can add just about any vegetable you like to a Thai curry. In fact, I often end up making a vegetable curry without a protein. Potatoes are often used in Thai curries.
I have also made this recipe with shrimp which is excellent as well
Giving it five stars based on the recipe posted. We like hot/spicy Thai curry. I followed the recipe as posted but then added dried hot pepper flakes and a dash of sriracha at the end. It’s a good recipe for sure! Also, I’m sure it depends on the red curry paste we used. Ours seemed bland. So, that affected the taste I’m sure. As posted, five stars but you may need to adjust on personal taste if you want level 8-9 out of 10. Any recommendations as to curry paste brands to buy is appreciated!
Just wondered if it would be better to batter and deep fry the fish first.
I think this isn’t the time for battered fish as the batter will get soggy in the curry sauce.
Tasty. Very easy and quick. Next time I would follow the directions and cut the fish smaller. We used halibut.
When do you add vegetables and how long do you cook them?
At the end of step #2. They’ll cook in the same amount of time as the fish, which you add after the veggies. 🙂
Hi! Love the concept of this dish and would love to perfect it. I used the exact measurements, except adding water to the sauce, and the dish came out very watery and not thick/creamy. Do you have any recommendations here? What type of coconut milk did you use? I used a regular organic can from whole foods – it had no guar gum.
Thank you!
For a thicker curry, you can cook it uncovered. This will reduce the sauce and make it thicker. 🙂
Recipe was delicious. I think next time I’ll eliminate the water.
Can I use salmon?
Sure!
When do you add the other two tbs of curry paste?
In step 2. Thank you for the heads up that we were missing that step. 🙂