Ingredients
1 ½ lb white fish (cod, haddock, tilapia, or similar), cut into 2-inch pieces
3 tablespoons red Thai curry paste (divided)
2 tablespoons coconut oil
½ medium onion, finely minced
2 tablespoons ginger, finely minced
3 garlic cloves, finely minced
1 (15 oz) can coconut milk
½ cup water
1 tablespoon fish sauce
1 tablespoon coconut sugar (or brown sugar)
4 cups chopped vegetables (green beans, carrots, red bell pepper recommended)
Fresh cilantro, minced (for garnish)
Lime wedges (to serve)
Instructions
- Pat fish dry with paper towels. Rub 1 tablespoon of curry paste over fish pieces and set aside.
- Heat coconut oil in a large pot or braiser over medium-high heat. Add onion, ginger, and garlic, and sauté until golden, about 5 minutes.
- Add remaining curry paste, coconut milk, water, fish sauce, and coconut sugar. Stir to combine, then add chopped vegetables. Bring to a gentle boil.
- Reduce heat to medium-low, add fish pieces in a single layer, cover, and simmer 5 minutes until fish is opaque and flakes easily with a fork. If fish is thick, flip once and cook 1–2 minutes more.
- Serve hot, garnished with fresh cilantro and lime juice. Best with steamed jasmine rice.
Notes
- Any Thai curry paste works: red, yellow, or green. Avoid substituting with curry powder—it changes the flavor completely.
- Use thick white fish fillets (like cod or grouper) for best results. Thinner fillets may overcook quickly.
- Leftovers keep 2 days in the fridge. Reheat gently without boiling to avoid tough fish.
- Not freezer-friendly: reheated cooked fish tends to become tough.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: undefined
- Method: undefined
- Cuisine: Thai
Nutrition
- Serving Size: ¼ of recipe
- Calories: 573 kcal
- Sugar: 14 g
- Sodium: 556 mg
- Fat: 38 g
- Saturated Fat: 31 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 39 g
- Cholesterol: 85 mg
