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Thai Fish Curry

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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.

Ingredients

  • 1 1/2 pounds white fish fillets (cod, tilapia, snapper, or halibut), cut into chunks
  • 1 tablespoon coconut oil or neutral cooking oil
  • 2 tablespoons Thai red or green curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lemongrass, finely chopped (optional)
  • 1 (14-ounce) can full-fat coconut milk
  • 1/2 cup vegetable or fish broth
  • 1 tablespoon fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar or palm sugar
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots (optional)
  • 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

  1. Heat the coconut oil in a large skillet or wok over medium heat.
  2. Add the curry paste and sauté for 30 seconds to 1 minute until fragrant.
  3. Stir in the garlic, ginger, and lemongrass (if using) and cook for 1 minute.
  4. Pour in the coconut milk and broth, stirring to dissolve the curry paste. Bring to a gentle simmer.
  5. Add fish sauce, lime juice, and brown sugar, adjusting to balance sweet, salty, and sour flavors.
  6. Add the bell peppers and bamboo shoots and simmer for 3–4 minutes until slightly tender.
  7. Gently add the fish pieces to the sauce, cover, and cook for 5–8 minutes until the fish is just cooked and flakes easily.
  8. Stir in fresh basil and remove from heat.
  9. 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.

Nutrition

Find it online: https://cookibly.com/thai-fish-curry/