Thai Fish Curry

Thai fish curry is a vibrant, comforting dish that combines flaky white fish with a rich, fragrant coconut curry sauce. Ready in just 25 minutes, this quick dinner recipe is packed with Thai flavors like red curry paste, garlic, ginger, and fresh lime juice. It’s perfect for busy weeknights when you want something healthy, hearty, and full of flavor.

Why You’ll Love This Recipe

This Thai fish curry is the ideal balance of bold and comforting. The creamy coconut base is layered with savory, spicy, and slightly sweet flavors, while the fish stays tender and moist from gentle poaching. It’s a naturally dairy-free and gluten-free dish, and you can easily customize it with your favorite vegetables. Plus, it’s all made in one pot and comes together faster than takeout.

Ingredients

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

• White fish (cod, lingcod, haddock, tilapia, etc.)

• Red Thai curry paste

• Coconut oil

• Onion, finely minced

• Fresh ginger, minced

• Garlic, minced

• Canned coconut milk

• Water

• Fish sauce

• Coconut sugar or brown sugar

• Chopped vegetables (carrots, bell peppers, green beans, etc.)

• Minced cilantro and fresh lime juice (for serving)

Directions

1. Cut the fish into 2-inch pieces and pat dry. Rub with 1 tablespoon of red curry paste and set aside.

2. In a large pot, heat coconut oil over medium-high heat. Sauté the onion, ginger, and garlic for about 5 minutes until golden and aromatic.

3. Add the remaining curry paste, coconut milk, water, fish sauce, and coconut sugar. Stir to combine.

4. Add the chopped vegetables and bring everything to a gentle boil.

5. Reduce heat to medium-low. Gently place the fish into the pot, cover, and cook for 5 minutes. If your fish is thick, flip the pieces and cook for 1–2 more minutes until just opaque and flaky.

6. Serve immediately with chopped cilantro and a squeeze of lime juice. Enjoy with rice or noodles.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Use different curry pastes: Swap red curry paste with green or yellow for a different flavor profile.

• Swap the fish: Try sea bass, rockfish, grouper, or even shrimp or salmon.

• Add leafy greens: Stir in spinach, kale, or bok choy in the last 2 minutes of cooking.

• Make it vegan: Replace the fish with tofu or chickpeas and use soy sauce instead of fish sauce.

• Make it spicy: Add extra red curry paste or sliced Thai chilies for heat lovers.

Storage/Reheating

• Store in the refrigerator in an airtight container for up to 2 days.

• Reheat gently over low heat on the stovetop. Avoid boiling to prevent overcooking the fish.

• This dish is best enjoyed fresh. Freezing is not recommended as fish can become tough once thawed and reheated.

FAQs

What kind of fish is best for Thai fish curry?

Firm white fish like cod, tilapia, lingcod, haddock, or grouper work best. They hold up well in the sauce without falling apart.

Can I use frozen fish?

Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture in the curry.

What can I serve with this dish?

Serve it with jasmine rice, brown rice, or rice noodles. A side of steamed or stir-fried veggies also pairs well.

Is this curry spicy?

It has a mild to moderate heat from the red curry paste. Adjust by using less paste or a milder variety if you’re sensitive to spice.

Can I make this curry ahead of time?

Yes, the sauce can be made ahead, but add the fish just before serving to keep it tender and fresh.

What vegetables go best in this curry?

Try green beans, bell peppers, carrots, snap peas, or zucchini. Choose quick-cooking vegetables for the best texture.

Can I substitute the coconut milk?

Full-fat coconut milk is recommended for the best flavor and texture, but light coconut milk can be used for a lighter dish.

What if I don’t have fish sauce?

You can substitute with soy sauce or tamari, though the flavor will change slightly. Add a touch of lime juice to balance the salt.

How do I keep the fish from breaking apart?

Handle the fish gently and avoid over-stirring once it’s added to the curry. A wide pot helps keep pieces from overlapping.

Can I make it less sweet?

Yes, reduce the coconut sugar or leave it out entirely for a more savory flavor.

Conclusion

Thai fish curry is a fast, flavorful, and nourishing dish that brings the bold flavors of Thai cuisine to your kitchen with minimal effort. With its velvety coconut curry sauce and tender, perfectly cooked fish, it’s a guaranteed crowd-pleaser that works for both casual dinners and special meals. Once you try it, it’s bound to become a staple in your recipe rotation.