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–+ servings
Thai Fish Curry

Thai Fish Curry

Discover the rich flavors of Thai Fish Curry, a creamy and aromatic dish perfect for any occasion. Easy to make and packed with healthy ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 to 1.5 lbs (450 to 680g) firm white fish halibut, cod, haddock, black cod, or sea bass
  • 1 teaspoon salt
  • 2-3 tablespoons coconut oil or olive oil
  • 2 large shallots or 1 small onion, finely chopped
  • 4-6 cloves garlic minced
  • 1-2 fresh chili peppers (jalapeno, serrano, or red chili), finely chopped
  • 3 tablespoons lemongrass finely chopped
  • 2 teaspoons grated fresh turmeric or 1 teaspoon of ground turmeric
  • 1 teaspoon grated fresh ginger
  • 1-3 tablespoons Thai curry paste (red, green, or yellow)
  • 2 cups chicken or fish stock
  • 8 kaffir lime leaves
  • 2 cups diced carrots or potatoes
  • 1 red bell pepper diced
  • 1 can coconut milk (400 ml)
  • 1 tablespoon fish sauce
  • 2 cups green beans, asparagus, snow peas, or snap peas
  • ½ cup chopped basil, Thai basil, cilantro, or green onions

Equipment

  • Large skillet or wok
  • Sharp knife
  • Grater
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. Cut the fish into chunks, pat dry, season with salt, lime zest, and juice. Let sit.
  2. Heat coconut oil in a skillet, sauté shallots until golden (~4 minutes).
  3. Add garlic, lemongrass, and chilies to the skillet; stir to release fragrance.
  4. Grate ginger and turmeric into the skillet, add curry paste, and cook for 1 minute.
  5. Pour in stock, add kaffir lime leaves, salt, carrots, and bell pepper; simmer for 5 minutes.
  6. Stir in coconut milk, fish sauce, and lime juice; adjust seasoning as needed.
  7. Add marinated fish and quick-cooking vegetables; cook for 3-4 minutes, spoon broth over fish.
  8. Garnish with fresh herbs and serve hot over steamed jasmine rice.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

For best results, use freshly squeezed lime juice and firm white fish to avoid mushiness.
Store leftovers in an airtight container for up to 3 days; reheat gently to preserve texture.
You can substitute fish with tofu for a vegetarian version and use light coconut milk for a lower-calorie option.
Always taste as you go to ensure the flavors are well balanced!
If you can't find kaffir lime leaves, use lime zest for a similar citrus aroma.
Tried this recipe?Let us know how it was!