Description
This Thai Fish Curry is what happens when comfort food meets tropical vacation vibes. We’re talking tender chunks of white fish swimming in a silky, coconut milk-based curry that’s spiked with red curry paste, garlic, ginger, and a splash of lime for zing. It’s warming, slightly spicy, and surprisingly easy for something that tastes straight out of your favorite Thai restaurant. Plus, it comes together in one pan in under 30 minutes, which is basically magic.
Ingredients
For the Curry:
– 1 tbsp coconut oil or neutral oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2–3 tbsp Thai red curry paste (adjust to taste)
– 1 can (13.5 oz) full-fat coconut milk
– 1/2 cup chicken or vegetable broth
– 1 tbsp fish sauce (don’t skip it — flavor bomb!)
– 1 tsp brown sugar
– Juice of 1 lime
– 1 lb white fish (cod, halibut, or tilapia), cut into chunks
– Salt, to taste
Add-ins & Garnish:
– 1 red bell pepper, thinly sliced
– 1 cup snap peas or green beans
– Fresh Thai basil or cilantro
– Cooked jasmine rice or rice noodles, for serving
– Extra lime wedges
Instructions
Step 1: Sauté the Aromatics
Heat oil in a large skillet or saucepan over medium heat. Add garlic and ginger, and sauté for about 1 minute until fragrant — don’t let it burn.
Step 2: Build the Base
Stir in the red curry paste and cook for 1–2 minutes until it smells amazing and darkens slightly in color. Pour in the coconut milk, broth, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a gentle simmer.
Step 3: Add the Veggies
Toss in the bell pepper and snap peas. Simmer for about 3–4 minutes until just tender but still crisp.
Step 4: Fish Goes In
Gently nestle the chunks of fish into the sauce. Simmer for another 5–7 minutes, or until the fish is opaque and flakes easily with a fork. Don’t stir too much — you want those chunks to stay whole.
Step 5: Taste and Finish
Taste your curry. Need more salt? A squeeze more lime? A touch more sugar? Adjust until it sings.
Step 6: Serve and Swoon
Ladle that gorgeous curry over jasmine rice or rice noodles. Garnish with fresh basil or cilantro and serve with extra lime wedges on the side. Cozy up and enjoy.
Notes
Serve with warm jasmine rice or steamed rice noodles to soak up all that flavorful sauce. Add a side of Thai cucumber salad or quick-pickled carrots for a crunchy contrast. A crisp, citrusy white wine (like Sauvignon Blanc) also plays very well with this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~400 kcal per serving
- Fat: ~28g
- Carbohydrates: ~10g
- Protein: ~30g