This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions. With a Video!

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  #thaifishcurry Thai Fish Curry

Tender flaky white fish and seasonal veggies are bathed in the most fragrant Coconut Curry Sauce infused with lemongrass and kaffir lime leaves– a fast and easy weeknight dinner that is full of amazing flavor. Serve this over rice, or cauliflower rice!

Thai Fish Curry Video

marinating the fish

Type of fish to use in Thai Fish Curry:

Any firm white fish will work well here!

  • halibut
  • sea bass
  • Alaskan cod
  • escolar
  • black cod
  • Haddock
  • Mahi Mahi

ingredients in the curry paste

Fragrant Coconut Curry Sauce

  • shallots- give the best flavor or sub onion!
  • garlic
  • lemongrass – use fresh, frozen or lemongrass paste
  • ginger- freshly grated, or use ginger paste
  • turmeric- use fresh turmeric root or ground power
  • chilies- use jalapeno, serrano or Thai red chilies
  • kaffir lime leaves fresh, frozen or dried
  • Feel free to use red, yellow or green curry paste to bump up the flavor- or leave it out!

prepping and chopping the shallots, garlic and chillies

To create a flavorful base, saute shallots, lemongrass, garlic and chilies.

sautéing shallots, chilies and garlic.

Add fresh turmeric and ginger.

grating fresh turmeric root

At this point for an extra boost of flavor, you can add Thai Curry Paste- red curry paste, green curry paste,  or yellow curry paste. Or leave it out!

get the shallot chili mixture really golden.

Get this deeply golden- this is where the flavor is!

Prep your veggies!

prepping carrots and bell pepper

Seasonal Veggies to use:

Carrots, cauliflower, butternut, bell peppers, zucchini, potatoes, green beans, greens ( kale, spinach, etc) asparagus, snow peas, snap peas, green peas!

chopping asparagus

Divide your veggies

Divide your veggies into slow cooking and quick cooking. Slow cooking veggies like carrots, cauliflower or potatoes go in first, while quick-cooking veggies like asparagus, green beans or snap peas, go in later with the fish ( to keep them vibrant and green!).

adding the veggies, broth and kaffir lime leaves to the pan, cover and simmer.

So here I’ve added carrots, bell pepper and kaffir lime leaves, along with the chicken (or fish) stock. Cover and let simmer until the carrots are tender.

dried kaffir lime leaves

TIP: Kaffir lime leaves can be hard to find for many of you so I tested out some dried ones I found here. I was surprised at the flavor- much better than I thought!

Once the carrots are tender, add the coconut milk.

add the coconut milk.

Season with fish sauce  and lime juice.

Add lime juice to taste. You’ll want this slightly salty and lime-y- understanding that this will mellow out with the addition of the fish and veggies, and will mellow further once it goes over rice. So be bold here!

For more heat- stir in some curry paste, garlic chili paste or even cayenne or chili flakes.

squeezing lime juice into the coconut curry.

Nestle in the fish and remaining quick-cooking veggies. Simmer gently, turning over the fish after a few minutes, or spooning the flavorful broth over top.

You could also place this in a warm 350F oven until the fish is cooked through to your liking.

add the fish, and let it simmer gently

Make rice at the same time- I used this pasta cooking method for the fastest cooking.

make rice at the same time as the curry

Garnish the Thai Fish Curry and serve!

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  #thaifishcurry

Sprinkle with Thai basil, regular basil or cilantro and serve with lime wedges over rice- or if going low-carb, try cauliflower riceThis recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  #thaifishcurry

What I love about this recipe, besides the vibrant flavor, are all the seasonal veggies!  Spring veggies like asparagus, peas or spinach, summer veggies like zucchini, eggplant and green beans, or fall veggies like butternut or cauliflower, all work here!

Feel free to mix it up, just paying attention to which veggies need longer to cook and which ones just need a quick simmer to keep them vibrant. You can always add a handful of baby spinach to add a burst of nutrients and color right at the end.

Hope you are having a glorious week. Breath some fresh air, move that beautiful body, let the sun kiss your face and give you some healing Vitamin D.

xoxo

Sylvia

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This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  #thaifishcurry

Thai Fish Curry

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main, fish, keto
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Description

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.


Ingredients

Scale
  • 11 1/2  pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best)
  • ½ teaspoon salt
  • one lime- zest and juice

Coconut Thai Curry Sauce:

  • 23 tablespoons coconut or olive oil
  • 2 large shallots or 1 small onion- finely diced ( red, white or yellow)
  • 46 garlic cloves
  • 12 fresh hot chilies- finely diced ( jalapeno, serrano, red chili)
  • 3 tablespoons lemongrass, very finely chopped
  • 2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
  • 1 teaspoon fresh ginger, grated
  • 13 tablespoons Thai Curry Paste (optional) red, green, or yellow
  • 2 cups chicken or fish stock
  • 8 kaffir lime leaves
  • 1/2 teaspoon salt
  • 2 cups carrots, diced (or sub potatoes)
  • 1 red bell pepper, diced
  • 1  14-ounce can coconut milk ( liquid and solids)
  • 1 tablespoon fish sauce
  • squeeze of lime
  • 2 cups green beans, or asparagus, snap peas or snow peas
  • ½ cup chopped basil, (Thai basil is great!) cilantro, scallions

Serve over jasmine rice, cauliflower rice,  basmati rice, black rice or everyday quinoa.


Instructions

Cut the fish into large 2-inch chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.

In an extra-large saute pan, heat the coconut oil over medium heat.  Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Grate the ginger and turmeric and add the Thai Curry paste if using, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.

Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.

Taste it- coconut broth should be salty, lime-y and a little spicy- and adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste, be bold here -keeping in mind all the flavors will mellow out with the addition of the fish, veggies and with it being served over rice.

Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, or turning the fish over after the bottom half is cooked and becomes opaque, about 3 -4 minutes. You can also place this in a warm 350F oven to fish cooking.

Garnish with basil or Thai basil, or cilantro and lime wedges.

Serve over rice or cauliflower rice.


Notes

Leftovers will keep up to 3 days in the fridge.

Nutrition

  • Serving Size: 1 ½ lbs halibut- Not including rice
  • Calories: 371
  • Sugar: 5.6 g
  • Sodium: 1074.3 mg
  • Fat: 21.2 g
  • Saturated Fat: 13.7 g
  • Carbohydrates: 13.8 g
  • Fiber: 3.4 g
  • Protein: 26.6 g
  • Cholesterol: 56.3 mg

Keywords: Thai fish Curry, recipe for Thai fish curry, Thai fish curry with coconut milk, Thai fish curry red, Thai fish curry green, Thai fish curry yellow

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Comments

  1. That is the absolute Best curry recipe EVER!! I used salmon instead of cod because that was what was available at my local market and it was perfect. Thank you for yet another outstanding recipe!

  2. Just divine! I could eat that sauce over anything! But the fish balances the otherwise hearty sauce very well. I used sweet potatoes instead of carrots, so it took a little longer to soften. An absolute make-again dish!

  3. Wow, did I look genius tonight! Made the broth ahead just as described, heated it when ready for mains, dropped in fish and prawns pre-prepared, dished minutes later and basked in the glory. Well done Sylvia! And thank you for introducing me to how easy Thai can be 🥰

  4. Delicious recipe, flavourful
    fresh and nicely balanced. I didn’t use paste but added a half teaspoon if sugar for some sweetness.

  5. I really want to make this to take on a girls trip. We definitely won’t have all the required kitchen implements at the air B&B (nor do I want to carry everything needed individually), so I am wondering how much of this can be preprepared. What would be the stopping point: before adding the coconut milk, or before the simmering vegetables? Or should I get it totally prepared except for the fish? And how many days in advance could the curry be made? Any advice is greatly appreciated! Thanks!

    1. Get the coconut sauce totally prepared, then just add the fish, on the day you are serving. The sauce will keep up to 4 days, but I would aim for 2-3. 😉 Have a fun time with your friends! 🥂

      1. Sorry it took so long to circle back and thank you for this guidance. I did as you suggested, and it worked perfectly! Everyone was SO IMPRESSED (not that it matters, but it sure does feel nice)! And what a treat to have an incredible Thai meal at an Air B&B in the middle of a national forest after a cold, rainy day of kayaking. I make a lot of your recipes, and I am always delighted with them. But this was truly extra special. Thanks for helping me figure out how to make it happen! 🥂

  6. This is a simply delicious recipe! I love the way you explain the need to divide the slow and quick cooking vegetables at different stages of the cooking process. Works a treat! Thanks so much! 🙂

  7. Silvia, this is divine! The combination of Thai Red curry paste and coconut and lime is simply complimentary for a mouthful of vegetable and fish deliciousness.

  8. Silvia, this is divine! The combination of Thai Red curry paste and coconut and lime is simply complimentary for a mouthful of vegetable and fish deliciousness.

  9. This stew is outstanding. I’ve made it twice in the past few months. The flavors are incredible, but you have to taste test the broth (as the recipe instructs) to get it where you like it. I haven’t yet used the lemongrass, chilies, or the lime leaves. I sub 1 tablespoon of curry powder for the curry paste because I don’t like things too spicy. It’s a warm, comforting, flavorful, healthy dish. It’s been my favorite way to use cod yet! I’ll make it regularly.
    *One note: I chopped up a head of cauliflower to use in place of the green veggies, and I had a hard time differentiating it from the cod when I was dishing it out, since they’re both white. The only reason this was a problem is because I was trying to make sure I got enough protein in my dish! I won’t add as much cauliflower next time.

  10. Five stars from me. I used red snapper, left out the Thai curry paste and threw in some frozen peas but did everything else as called for. A keeper recipe and company-worthy!

  11. This is SO delicious!!! We’ve tried making Thai curry dishes for years at home but they never quite hit the mark. This truly does. It’s amazing! Thank you!!!

  12. Absolutely perfect! I didn’t add the fresh chiles because I forgot to buy them but with ~2 tablespoons curry paste it had a nice balanced heat. I also added a swirl of tamarind and it was delicious, but totally unnecessary! Just wanted to use it cuz I had it 🙂

  13. Im making this tonight and have prepared the curry. Is it ok to rub the lime zest, juice and salt on the fish several hours before?

  14. Excellent dish. Went great with the Alaskan sablefish we had. I would make it spicier next time. I subbed lime/lemon zest for the Kaffir leaves and that seemed to work ok.

    The only criticism I have is that prep took much longer, almost an hour, for me.

    I’m on your email list and have really enjoyed the recipes.

  15. Sylvia, I can’t tell you how excited I am about this recipe. Growing up on the Pacific coast, I was spoiled by a wide variety of authentic Asian restaurants. Where I live now I can’t get decent Thai food. I miss it terribly and have always found it particularly challenging to capture at home, but this recipe is it! It’s the first time I’ve found the right technique to create the coconut curry broth I so crave. THANK YOU!

  16. Sauce was delicious. I used eggplants, string beans, low fat coconut milk .
    But am not sure if I pick the right fish Red Snapper ?
    Would say my husband loves it.
    Thank you Sylvia.

  17. Oh my goodness. I am a big fan of Feasting at Home and cook 1-3 recipes a week from here. This is incredibly delicious and complex without being difficult. Had friends over for post vaccination gathering and this was so perfect!

    Made as written except used vegetable broth rather than chicken.

  18. My new fave! I made the curry the day before our little dinner party to let all the flavors commingle….and they loved each other! Just before dinner I added red pepper, asparagus and scallops then right at the end some fresh spinach. It was a feast for the eyes, stomach and soul! Thanks, Sylvia.

  19. Excellent recipe. The broth is perfect. Love that I’ll be able to make it again and again with different seasonal vegetables.

  20. Very good! Like another reviewer, I also used turmeric/lemongrass paste because my store was out of fresh lemongrass. I will make this again.

  21. Absolutely delicious! I used a turmeric / lemongrass paste instead of fresh lemongrass (couldn’t find any locally), and it turned out great. The whole family enjoyed this recipe…even better the next day when the flavors had more time to meld together. Thanks for the inspiration!

  22. This looks good. Will certainly give it a try. By the way I love most of your vegan recipes, they are awesome.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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