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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. With a Video!
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
Type of fish to use in Thai Fish Curry:
Any firm white fish will work well here!
- sea bass
- Alaskan cod
- black cod
- Mahi Mahi
Fragrant Coconut Curry Sauce
- shallots- give the best flavor or sub onion!
- 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!
To create a flavorful base, saute shallots, lemongrass, garlic and chilies.
Add fresh turmeric and ginger.
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 this deeply golden- this is where the flavor is!
Prep your veggies!
Seasonal Veggies to use:
Carrots, cauliflower, butternut, bell peppers, zucchini, potatoes, green beans, greens ( kale, spinach, etc) asparagus, snow peas, snap peas, green peas!
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!).
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.
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.
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!
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.
Make rice at the same time- I used this pasta cooking method for the fastest cooking.
Garnish the Thai Fish Curry and serve!
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.
More recipes you may like:
- Drunken Noodles (Pad Kee Mao)
- Pad See Ew
- Brazilian Fish Stew (Moqueca!)
- Thai Pineapple Curry
- Thai Basil Chicken
- Thai Green Curry with Vegetables
- 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)
- 20 Delicious Thai Recipes!
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.
- 1 – 1 1/2 pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best)
- 1/2 teaspoon salt
- one lime- zest and juice
Coconut Thai Curry Sauce:
- 2–3 tablespoons coconut or olive oil
- 2 large shallots or 1 small onion- finely diced ( red, white or yellow)
- 4–6 garlic cloves
- 1– 2 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
- 1–3 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
- 1/2 cup chopped basil, (Thai basil is great!) cilantro, scallions
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.
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.
Leftovers will keep up to 3 days in the fridge.
- 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
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