Go Back
–+ servings
Thai Fish Curry

Thai Fish Curry

Discover the magic of Thai Fish Curry: creamy, flavorful, and ready in under an hour. Perfect for cozy dinners or entertaining guests. Try this easy recipe today!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g white fish fillets (cod, haddock, or tilapia) cut into bite-sized pieces
  • 2 tbsp red Thai curry paste
  • 400 ml coconut milk 1 can
  • 2 tbsp vegetable oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 3 cm fresh ginger grated
  • 1 medium red bell pepper sliced into strips
  • 1 medium carrot thinly sliced into rounds
  • 100 g green beans trimmed and cut into small pieces
  • 1 tbsp fish sauce
  • 1 tsp cane sugar
  • 1 lime juice of one lime
  • q.s. fresh cilantro leaves for garnish
  • q.s. Jasmine rice for serving

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring spoons
  • Rice cooker or pot for steaming rice

Method
 

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the sliced onions, minced garlic, and grated ginger and sauté until softened, about 3-4 minutes.
  3. Stir in the red Thai curry paste and cook for another 1-2 minutes.
  4. Pour in the coconut milk and stir to combine with the curry paste.
  5. Add the bell pepper, carrots, and green beans, and let everything simmer gently for 5-7 minutes.
  6. Gently place the fish pieces into the simmering curry and cover the pan; cook for 5-7 minutes.
  7. Add the fish sauce, cane sugar, and lime juice, stir gently and taste for seasoning.
  8. Spoon the curry over steamed jasmine rice and garnish with fresh cilantro and lime wedges.
  9. Enjoy your dish!

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Use fresh ginger and garlic for maximum flavor. Adjust the amount of curry paste to control spice levels. Always taste and season at the end for balanced flavors. Leftovers can be stored in an airtight container for up to 3 days and also freeze well for up to 3 months. Reheat gently with a splash of coconut milk if needed.
Tried this recipe?Let us know how it was!