Experience the delightful flavors of this Thai fish curry recipe, where tender white fish swims in a creamy coconut green curry broth with vegetables, creating pure magic.
If you’ve been following along, you’re aware of our love for homemade green curry paste. After sharing our Thai Green Curry with chicken, we couldn’t resist incorporating the flavorful paste into this Thai fish curry. The result? Everything we anticipated and more.
This saucy green curry fish dish is not only delicious but also quick and easy to prepare. Simmer flaky white fish in a vibrant coconut sauce infused with aromatic flavors. Serve the fish and plenty of the creamy green curry sauce over Jasmine rice or rice noodles.
Key Ingredients
- White Fish: Opt for a flaky white fish like cod, halibut, haddock, tilapia, or snapper for a delicate, soft texture. Alternatively, choose mahi mahi or sea bass for a slightly firmer texture.
- Green Curry Paste: Our homemade curry paste is vibrant and herbaceous, made with chile peppers, garlic, lemongrass, ginger, mint, and basil. You can adjust the spice level to your liking with our recipe. Alternatively, you can use a store-bought Thai curry paste, with Maesri being a favorite.
- Coconut Milk: Essential for a creamy curry, full-fat coconut milk is recommended for the best results. When shopping, opt for cans with thick coconut cream rather than liquidy ones.
- Fish Sauce: Adds seasoning to the curry. Popular choices in my pantry include Red Boat and Three Crabs fish sauce.
- Vegetables: Start by sautéing sliced shallots and finish the curry with quick-cooking veggies like snow peas. Other great options include zucchini, snap peas, green beans, spinach, asparagus, or small broccoli florets.
- Lime and Fresh Herbs: Enhance the fresh, herbaceous flavor of the curry paste with a squeeze of fresh lime juice and a handful of Thai basil and mint (Italian basil works too).
- Kaffir Lime Leaves (Optional): While optional, kaffir lime leaves add a lovely aromatic flavor to the curry. If you can’t find them locally, consider purchasing them online.
Find the complete recipe with measurements below.
How to Make Thai Fish Curry
Tip 1: Enhance store-bought paste: If you’re not using our homemade green curry paste, you can elevate the flavor of store-bought paste. Add 2 teaspoons minced garlic, 2 teaspoons finely grated fresh ginger, and 2 teaspoons lemongrass paste to the curry paste in step two of the recipe.
Tip 2: Cook the curry paste first: Before adding the coconut milk, sauté the curry paste in oil to intensify the flavors. Cook over medium heat until the paste darkens slightly and begins to stick to the pan.
Tip 3: Expect some spice: Green curry is known for its spiciness, being the hottest of all Thai curries. If you prefer a milder dish, adjust the spice level by reducing chili peppers in our homemade paste or using yellow curry paste instead.
Tip 4: Serve with rice: Since this fish curry is rich in sauce, pair it with rice or noodles to soak up the creamy coconut sauce. Jasmine rice, brown rice, coconut rice, cilantro lime rice, or rice noodles are all excellent choices. For a low-carb option, consider cauliflower rice.
More Thai Curry Recipes
Thai Fish Curry Recipe
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Indulge in this Thai fish curry recipe for a simple weeknight dinner. While we adore our homemade curry paste, check the tips section below the recipe for ways to enhance the flavor of store-bought curry paste.
Keep in mind that traditional green curry tends to be spicy. Our homemade paste allows for customization, but store-bought versions may vary in spice levels. For a reliable store-bought option, consider Maesri (in cans).
Serve this curry over steamed Jasmine rice, cilantro lime rice, or cooked rice noodles. For an extra touch, sprinkle some crispy fried shallots on top!
4 to 6 Servings
You Will Need
2 tablespoons avocado oil
2 medium shallots, sliced thin
6 tablespoons homemade green curry paste (refer to tips for using store-bought curry paste)
1 (15oz) can full-fat coconut milk
1 tablespoon fish sauce
4 kaffir lime leaves, optional
1 ½ pounds skinless, boneless white fish, cut into chunks (680g)
8 ounces snow peas (225g)
Juice from half a lime, plus lime wedges for serving
½ cup green herbs like Thai basil, mint, and cilantro for serving
Thinly sliced red chilies for serving, optional
Directions
1Cook the shallots: Heat a wide pot or deep skillet over medium heat. Add avocado oil and shallots, cooking until translucent, about 4 minutes.
2Bloom the curry paste: Add the green curry paste and cook until slightly darker and sticking to the pot, 2 to 3 minutes.
3Simmer the sauce: Pour in coconut milk, swirl water in the empty can to gather any remaining coconut milk, and add to the pot. Stir in fish sauce and kaffir lime leaves (optional). Simmer until the sauce thickens slightly, 5 to 6 minutes.
4Cook the fish and veggies: Add fish and snow peas, simmering until the fish is cooked through, 5 to 8 minutes. Spoon the coconut sauce over the fish and vegetables as they cook. If the fish is mostly tender but the tops are undercooked, cover the pot with a lid off the heat to finish cooking.
5Finish and serve: Remove the lime leaves, stir in lime juice, and adjust seasoning with more fish sauce if needed. Serve over rice, garnished with fresh herbs and sliced red chilies (optional).
Adam and Joanne’s Tips
- Store-bought curry paste: Opt for 4-ounce cans from Maesri or Thai Kitchen green curry paste. Adjust the amount based on the paste’s flavor and spice level.
- Enhancing store-bought curry paste: Add minced garlic, grated fresh ginger, and lemongrass paste to boost the flavor. Lemongrass paste in tubes is a convenient option.
- Recipe inspired by our Thai Green Curry and Ali Sagle’s Corn and Cod Green Curry (NYT).
- Nutrition facts are estimates.
Nutrition Per Serving
Serving Size
1/6 of the recipe
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Calories
274
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Total Fat
17g
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Saturated Fat
11.3g
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Cholesterol
52.2mg
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Sodium
718.5mg
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Carbohydrate
8.4g
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Dietary Fiber
2.1g
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Total Sugars
2.9g
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Protein
23.3g