Thai Fish Curry

Discover how to make a delicious Thai Fish Curry in just 25 minutes. Packed with bold flavors and creamy textures, this easy recipe is perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

680 g white fish like cod or tilapia, cut into 5 cm pieces
3 tablespoons Thai red curry paste divided
2 tablespoons coconut oil
1/2 medium onion finely chopped
2 tablespoons ginger finely chopped
3 cloves garlic finely chopped
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, and red bell peppers
chopped cilantro for serving
lime wedges for serving

Equipment

Large pot or Dutch oven
Wooden spoon or spatula
Sharp knife and cutting board
Measuring spoons and cups

Method

Cut the fish into bite-sized pieces and pat dry with paper towels; rub 1 tablespoon of curry paste onto the fish.
Heat coconut oil in a large pot over medium-high heat, add onion, ginger, and garlic, and sauté until golden and fragrant, about 5 minutes.
Stir in the remaining curry paste, then pour in coconut milk, water, fish sauce, and sugar; mix until smooth and add chopped vegetables.
Bring the mixture to a gentle boil and taste to adjust seasoning if needed.
Gently add the fish pieces into the simmering sauce; cover and cook for 5 minutes until the fish is opaque.
Garnish with chopped cilantro and fresh lime juice; serve hot with steamed rice.

Nutrition

Calories: 300kcalCarbohydrates: 25gProtein: 28gFat: 12gSaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Use high-quality curry paste for the best results. Don’t skip the fish sauce as it adds essential umami flavor. Feel free to substitute fish with shrimp or tofu for a vegetarian option. Store leftovers in an airtight container for up to three days, or freeze the sauce without fish for up to three months. Reheat gently on the stovetop and add a splash of coconut milk or water to loosen the sauce if it thickens.