Easy Thai Coconut Fish Curry
Easy Thai Coconut Fish Curry
Ingredients
- 1 lb firm white fish, cod, halibut, tilapia, snapper, or salmon all work
- 1 tablespoon oil
- 2-3 tablespoons Thai red curry paste
- 1 onion, small, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 can coconut milk, 13-14 oz
- 1 cup broth or water
- 1 red bell pepper, sliced
- 1 cup snap peas, green beans, or spinach
- 1 tablespoon fish sauce, or soy sauce
- 1 teaspoon brown sugar or honey
- 1 lime, juice of
Optional Toppings
- as needed fresh cilantro or Thai basil
- as needed sliced chili
- as needed lime wedges
To Serve
- as needed jasmine rice or noodles
Instructions
- 1
Heat 1 tablespoon of oil in a large pan over medium heat. Add the sliced onion and cook for 3 minutes until it softens. Stir in the minced garlic cloves and grated ginger and cook for an additional 30 seconds.
⏱️ 4 min
- 2
Stir in 2-3 tablespoons of Thai red curry paste and cook for 1 minute, allowing the flavors to deepen.
⏱️ 1 min
- 3
Pour in 1 can (13-14 oz) of coconut milk and 1 cup of broth or water. Stir well to combine all ingredients.
⏱️ 2 min
- 4
Add the sliced red bell pepper and 1 cup of snap peas, green beans, or spinach to the sauce. Simmer for 5 minutes.
⏱️ 5 min
- 5
Cut the 1 lb (450 g) firm white fish into chunks. Gently place the fish chunks into the simmering sauce. Continue to simmer for 5-7 minutes, or until the fish is flaky and cooked through.
⏱️ 7 min
- 6
Stir in 1 tablespoon of fish sauce (or soy sauce), 1 teaspoon of brown sugar or honey, and the juice of 1 lime. Taste the curry and adjust the seasoning as needed. For a brighter flavor, add more lime. For a saltier/umami taste, add more fish sauce. For a milder curry, stir in a little more coconut milk.
⏱️ 1 min
- 7
Spoon the finished curry over jasmine rice or noodles. Garnish with optional fresh cilantro or Thai basil, sliced chili, and lime wedges before serving.
Kitchen Tools
Nutrition Facts (per serving)
Easy Thai Coconut Fish Curry
- 1 lb firm white fish, cod, halibut, tilapia, snapper, or salmon all work
- 1 tablespoon oil
- 2-3 tablespoons Thai red curry paste
- 1 onion, small, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 can coconut milk, 13-14 oz
- 1 cup broth or water
- 1 red bell pepper, sliced
- 1 cup snap peas, green beans, or spinach
- 1 tablespoon fish sauce, or soy sauce
- 1 teaspoon brown sugar or honey
- 1 lime, juice of
Optional Toppings
- as needed fresh cilantro or Thai basil
- as needed sliced chili
- as needed lime wedges
To Serve
- as needed jasmine rice or noodles
Instructions
- 1
Heat 1 tablespoon of oil in a large pan over medium heat. Add the sliced onion and cook for 3 minutes until it softens. Stir in the minced garlic cloves and grated ginger and cook for an additional 30 seconds.
⏱️ 4 min - 2
Stir in 2-3 tablespoons of Thai red curry paste and cook for 1 minute, allowing the flavors to deepen.
⏱️ 1 min - 3
Pour in 1 can (13-14 oz) of coconut milk and 1 cup of broth or water. Stir well to combine all ingredients.
⏱️ 2 min - 4
Add the sliced red bell pepper and 1 cup of snap peas, green beans, or spinach to the sauce. Simmer for 5 minutes.
⏱️ 5 min - 5
Cut the 1 lb (450 g) firm white fish into chunks. Gently place the fish chunks into the simmering sauce. Continue to simmer for 5-7 minutes, or until the fish is flaky and cooked through.
⏱️ 7 min - 6
Stir in 1 tablespoon of fish sauce (or soy sauce), 1 teaspoon of brown sugar or honey, and the juice of 1 lime. Taste the curry and adjust the seasoning as needed. For a brighter flavor, add more lime. For a saltier/umami taste, add more fish sauce. For a milder curry, stir in a little more coconut milk.
⏱️ 1 min - 7
Spoon the finished curry over jasmine rice or noodles. Garnish with optional fresh cilantro or Thai basil, sliced chili, and lime wedges before serving.