This Thai Fish Curry delivers vibrant Southeast Asian flavors without complicated steps. The coconut milk creates a luxurious sauce that melds beautifully with curry paste, fresh herbs, and citrus notes. The fish cooks gently in the simmering sauce, staying tender and succulent. Whether served over rice or noodles, it’s a refreshing yet hearty dish that brings restaurant quality to your home kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • White fish fillets (like cod, tilapia, snapper, or halibut) • Coconut oil or neutral cooking oil • Thai red or green curry paste • Garlic, minced • Ginger, minced • Lemongrass (optional), finely chopped • Coconut milk • Fish sauce • Lime juice • Brown sugar or palm sugar • Vegetable or fish broth • Bell peppers, sliced • Bamboo shoots (optional) • Fresh basil leaves (Thai basil if available) • Fresh cilantro for garnish • Lime zest or lime wedges • Optional: sliced chili or red pepper flakes for heat
Directions
Heat the Oil: In a large skillet or wok over medium heat, warm the coconut or neutral oil. Add the curry paste and sauté briefly until fragrant, about 30 seconds to 1 minute.
Add Aromatics: Stir in the minced garlic, ginger, and lemongrass (if using). Cook for another minute until aromatic.
Pour in Coconut Milk: Add the coconut milk and gently stir to dissolve the curry paste into the sauce. Bring it to a gentle simmer.
Season the Sauce: Stir in fish sauce, lime juice, and brown sugar. Adjust these to balance salty, sour, and sweet flavors.
Add Vegetables: Add sliced bell peppers and bamboo shoots (if using). Simmer until the vegetables begin to soften.
Cook the Fish: Gently nestle the fish pieces into the simmering curry sauce. Cover and cook for 5–8 minutes, or until the fish is just cooked through and flakes easily.
Finish with Herbs: Stir in fresh basil leaves and remove from heat.
Serve: Garnish with fresh cilantro, lime zest, or lime wedges. Serve hot over steamed rice or rice noodles.
Servings and timing
• Serves: About 4 people • Prep time: 10–15 minutes • Cook time: 15–20 minutes
Variations
• Spicy Version: Add extra sliced chilies or a dollop of chili paste for more heat. • Green Curry Style: Use Thai green curry paste instead of red for a more herbal, zesty flavor. • Vegetable Thai Curry: Omit the fish and add tofu or extra vegetables like zucchini, eggplant, or snap peas. • Creamier Curry: Add a splash of coconut cream or full‑fat coconut milk for an even richer sauce.
Storage/Reheating
• Refrigerator: Store leftover curry in an airtight container for up to 2–3 days. • Freezer: Freeze in a freezer‑safe container for up to 2 months. • Reheat: Warm gently on the stovetop over low heat, stirring occasionally until heated through. Add a splash of broth or coconut milk if the sauce thickens.
FAQs
What kind of fish is best for Thai fish curry?
Use firm white fish like cod, snapper, halibut, or tilapia — they hold up well in simmering liquid and flake nicely.
Can I make this gluten‑free?
Yes — most curry pastes and fish sauces are gluten‑free, but check the labels to be sure.
Can I use frozen fish?
Yes — thaw the fish first and pat it dry before adding it to the curry for best results.
What can I serve with Thai fish curry?
Steamed jasmine rice, basmati rice, or rice noodles are classic pairings.
Is Thai curry spicy?
It can be — the heat level depends on the curry paste you choose. Start mild and add extra chilies if you want spice.
Can I use green curry paste instead?
Absolutely — green curry paste gives a brighter, more herbal flavor.
Can I make this dairy‑free?
Yes — this recipe is naturally dairy‑free thanks to coconut milk.
Can I add other vegetables?
Yes — bell peppers, snap peas, zucchini, carrots, and eggplant all work great.
How do I adjust the curry flavor?
Add more lime juice for brightness, fish sauce for saltiness, or sugar for sweetness.
Can I make this ahead of time?
You can prepare the curry sauce ahead and store it, then add and cook the fish just before serving.
Conclusion
Thai Fish Curry is a vibrant, flavorful dish that marries tender fish with creamy coconut and aromatic spices. It’s easy to prepare, versatile, and perfect for bringing bold Thai flavors into your home kitchen. Enjoy it with rice or noodles for a satisfying meal that’s sure to become a favorite.
A fragrant and comforting Thai-inspired curry featuring tender white fish simmered in a creamy coconut sauce with aromatic herbs, lime, and bold curry flavors.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Thai
Diet:Halal
Ingredients
1 1/2 pounds white fish fillets (cod, tilapia, snapper, or halibut), cut into chunks
1/2 cup fresh basil leaves (Thai basil if available)
Fresh cilantro, for garnish
Lime zest or lime wedges, for serving
Sliced chili or red pepper flakes (optional)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the curry paste and sauté for 30 seconds to 1 minute until fragrant.
Stir in the garlic, ginger, and lemongrass (if using) and cook for 1 minute.
Pour in the coconut milk and broth, stirring to dissolve the curry paste. Bring to a gentle simmer.
Add fish sauce, lime juice, and brown sugar, adjusting to balance sweet, salty, and sour flavors.
Add the bell peppers and bamboo shoots and simmer for 3–4 minutes until slightly tender.
Gently add the fish pieces to the sauce, cover, and cook for 5–8 minutes until the fish is just cooked and flakes easily.
Stir in fresh basil and remove from heat.
Garnish with cilantro and lime zest or wedges and serve hot.
Notes
Use firm white fish so it holds together while simmering.Adjust spice level by adding more curry paste or fresh chilies.For best texture, avoid overcooking the fish.Serve with jasmine rice or rice noodles.
