Thai Fish Curry

Discover how to make a magical Thai Fish Curry in under 30 minutes. Packed with bold flavors and creamy coconut milk, this easy recipe is perfect for any night.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

680 g white fish (like cod or tilapia) cut into bite-sized pieces
3 tablespoons Thai red curry paste divided
2 tablespoons coconut oil
1 medium onion thinly sliced
2 tablespoons fresh ginger finely chopped
3 cloves garlic minced
400 ml coconut milk
120 ml water
1 tablespoon fish sauce
1 tablespoon coconut sugar or brown sugar
4 cups mixed vegetables (e.g., green beans, carrots, bell peppers)
Fresh cilantro for garnish
lime wedges for garnish

Equipment

Sharp knife and cutting board
Large pot or deep skillet
Wooden spoon or spatula
Measuring spoons

Method

Cut the fish into even chunks, about 5 cm wide, and pat them dry. Rub 1 tablespoon of curry paste onto the fish and let sit for 5 minutes.
In a large pot, heat coconut oil over medium-high heat. Sauté sliced onion, ginger, and garlic until onions are translucent and slightly golden, about 5 minutes.
Add coconut milk, water, remaining curry paste, fish sauce, and sugar. Stir until the sauce bubbles gently. Add chopped vegetables and simmer for 5 minutes until tender-crisp.
Gently add marinated fish pieces into the sauce, cover, and poach for about 7–8 minutes until the fish flakes easily.
Garnish with cilantro and serve with lime wedges on the side.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 12gCholesterol: 70mgSodium: 650mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 12mg

Notes

For an enhanced flavor, toast the curry paste in oil before adding liquids. Adjust spice levels according to your taste, adding more or less curry paste. Use fresh ingredients for the best flavor and skip the freezing for optimal texture. Store leftovers in an airtight container in the fridge for up to 3 days, but it’s best enjoyed fresh.