Thai Fish Curry

This Thai Fish Curry is a flavorful and aromatic dish that brings the best of Thai cuisine to your table in under 30 minutes. Packed with tender white fish, a rich coconut milk base, and a mix of vegetables, it’s the perfect balance of creamy, spicy, and savory. Whether you’re new to Thai food or a seasoned fan, this recipe is bound to become a favorite!

Why You’ll Love This Recipe

Thai Fish Curry is a quick and easy dish that delivers bold flavors with minimal effort. The combination of coconut milk, red curry paste, and fresh herbs creates a rich, creamy base that perfectly complements the light, flaky fish. The curry is further enhanced with the sweetness of bell peppers, snap peas, and a touch of lime. This recipe is not only easy to make, but it’s also incredibly satisfying. Whether you’re serving it for dinner or as part of a larger spread, this dish is sure to impress.

Ingredients

• 1 pound white fish fillets (such as cod or tilapia)

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, grated

• 1-2 tablespoons red curry paste (adjust to taste)

• 1 can (14 oz) coconut milk

• 2 cups vegetable or fish stock

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 bell pepper, sliced

• 1 cup snap peas or green beans

• Fresh basil leaves, for garnish

• Lime wedges, for serving

• Cooked jasmine rice or rice noodles, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Ingredients: Cut the fish fillets into bite-sized pieces and set aside.

2. Heat Oil: In a large saucepan or pot, heat the vegetable oil over medium heat.

3. Cook Aromatics: Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute.

4. Add Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.

5. Pour Coconut Milk: Gradually add the can of coconut milk, stirring to combine with the other ingredients.

6. Add Stock: Pour in the vegetable or fish stock and bring the mixture to a gentle simmer.

7. Season: Stir in the fish sauce and brown sugar, and let the curry simmer for about 10 minutes to develop the flavors.

8. Add Vegetables: Toss in the sliced bell pepper and snap peas or green beans, cooking for another 3-5 minutes until the vegetables are tender-crisp.

9. Add Fish: Carefully add the fish pieces to the pot. Simmer for about 5-7 minutes, or until the fish is opaque and cooked through.

10. Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve hot with lime wedges and your choice of jasmine rice or rice noodles.

Servings and timing

This recipe serves 4.

• Prep time: 15 minutes

• Cook time: 25-30 minutes

• Total time: 40-45 minutes

Variations

• Spicier Curry: If you prefer more heat, increase the amount of red curry paste or add chopped fresh chilies to the curry.

• Vegetarian Option: To make this dish vegetarian, substitute the fish with tofu or more vegetables, such as mushrooms or eggplant, and use vegetable stock.

• Noodle Option: Serve this curry over rice noodles for a more substantial meal, or with noodles if you prefer a soupier version.

• Additional Veggies: Feel free to add other vegetables like carrots, zucchini, or bamboo shoots for added texture and flavor.

Storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the curry in a saucepan over low heat, adding a splash of water or stock if needed to thin the sauce.

This curry is not ideal for freezing as the fish may lose its texture upon thawing.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but make sure to thaw it completely before adding it to the curry for the best texture.

How do I know when the fish is done?

The fish is done when it turns opaque and flakes easily with a fork. Be careful not to overcook it to keep it tender.

Can I use other types of curry paste?

While red curry paste is traditional, you can substitute with green or yellow curry paste for a different flavor profile. Just adjust the amount to your heat preference.

Can I make the curry ahead of time?

Yes, the curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors actually develop more as it sits!

What can I substitute for fish sauce?

If you don’t have fish sauce, you can use soy sauce or tamari for a similar umami flavor, though it will slightly alter the taste.

Is this curry gluten-free?

Yes, this curry is gluten-free as long as you use gluten-free soy sauce or tamari (if substituting for fish sauce) and ensure your curry paste doesn’t contain gluten.

Can I make this dish spicier?

Yes, if you prefer a spicier curry, you can add extra red curry paste, fresh chilies, or a dash of chili flakes.

Can I use a different type of fish?

Yes, you can use other white fish such as haddock, snapper, or tilapia. Just be sure to adjust cooking time based on the thickness of the fish fillets.

Can I add more vegetables?

Absolutely! This curry is versatile, and you can add more vegetables such as carrots, baby corn, or peas for extra flavor and texture.

Can I substitute the coconut milk?

For a dairy-free version, coconut milk is the best choice. However, you can use any other non-dairy milk (like almond or oat milk), but it will alter the flavor and texture.

Conclusion

This Thai Fish Curry is an easy, quick, and delicious dish that combines the best of Thai flavors in one comforting bowl. With tender fish, aromatic spices, and a creamy coconut milk base, this curry is a feast for the senses. Serve it with jasmine rice or noodles, and garnish with fresh basil and lime wedges for a meal that’s sure to impress every time.