Creamy Coconut Thai Fish Curry

Creamy Coconut Thai Fish Curry Weeknight Winner

By Laura TideSeptember 25, 2025

Table of Contents

Recipe Introduction: look into into Creamy Coconut Thai Fish Curry!

Ever fancy a Thai Fish Curry that's quicker than ordering a takeaway? Honestly, this recipe ticks all the boxes: creamy, fragrant, and a little bit spicy, delivering a burst of sunshine in every bite.

I kid you not!

This Thai Red Curry Fish is inspired by Thailand's coastal flavours. It's a simple Fish Curry Recipe using flaky white fish in a rich coconut milk broth with ginger and lemongrass.

A total flavour party.

All About That Thai Fish Curry Goodness

This Authentic Thai Fish Curry is proper lush. You know, it's not just about taste. Coconut milk, a key ingredient, provides healthy fats.

Plus, it's great for a quick Weeknight Thai Curry when you need something comforting.

Origin Story: From Thailand with Love

Coconut Curry with White Fish hails from the sun-kissed shores of Thailand, where fresh seafood and aromatic spices reign supreme.

This dish is a staple, reflecting the country's vibrant culinary scene. It's easy to make too. You can get from prep to plate in about 45 minutes, perfect for serving 4 hungry souls.

Why This Easy Thai Fish Curry Rocks

The best part? This Thai Fish Curry Coconut recipe is adaptable. Wanna spice it up? Add more chili! Need it milder? Tone down the curry paste.

I had this last week, so good! It's also a great way to get some healthy fish into your diet.

A true win-win, innit? Ready to see what ingredients you need?

Alright, let's chat about what you'll need to nail this Thai Fish Curry . Honestly, it's all pretty straightforward. Don't worry, you won't need to sell your nan's silverware to afford the ingredients.

This Easy Thai Fish Curry is more about flavour than fancy.

Getting Your Bits Together: Ingredients

Okay, here’s the shopping list for the Authentic Thai Fish Curry experience!

Main Ingredients for this Cracking Curry

Red Curry Paste: 2 tablespoons (about 30g). Mae Ploy is banging. Trust me. Adjust to your heat tolerance. Some like it hot, some like it not.
Fresh Ginger: 1 tablespoon grated (about 15g). Fresh is key, dried just doesn't cut it for this Coconut Milk Curry .
Garlic: 2 cloves, minced (around 6g). No vampires allowed.
Lemongrass: 1 stalk, finely minced (30g). This is the secret weapon for that Spicy Thai Fish Curry zing.
Red Chilli: 1 small, finely chopped (optional). Go wild if you're feeling brave.
Ground Cumin: 1 teaspoon (about 2g)
Ground Coriander: 1/2 teaspoon (around 1g)
Coconut Oil: 1 tablespoon (about 15ml). For that authentic touch.
Onion: 1 medium, thinly sliced (about 150g). Don't cry too much.
Red Bell Pepper: 1, thinly sliced (about 150g). Adds a pop of color and sweetness.
Coconut Milk: 1 can (13.5 oz / 400ml) full fat. Don't skimp, full fat is the way to go in Thai Fish Curry Coconut .
Fish Stock: 1 cup (240ml). Chicken stock works too in a pinch.
Fish Sauce: 1 tablespoon (about 15ml). Don't be scared, it's the umami bomb.
Lime Juice: 1 tablespoon, freshly squeezed (15ml). Freshly squeezed, mind.
Brown Sugar: 1 teaspoon (about 4g). Balances the flavors.
White Fish: 1 pound (450g) cod, haddock, or tilapia. Cut into 1.5 inch pieces. Fresh is best.
Green Beans: 1/2 cup (50g) trimmed and halved. Adds a bit of crunch.
Cilantro: 1/4 cup (10g), chopped. Fresh herbs are a must for this Thai Red Curry Fish .
Kaffir Lime Leaves: 2 (optional)

Flavour Boosters: Seasoning Notes

The spice mix is where the magic happens. Red curry paste, ginger, lemongrass and chilli create a wonderful explosion of flavours.

For an extra kick, add a pinch of cayenne pepper. If you don’t have lemongrass, use lemongrass paste instead. It is perfectly fine!.

Kit Out Your Kitchen: Equipment Needed

Right, tools of the trade.

Large skillet or wok. Essential for cooking.
Cutting board. Keep those fingers safe.
Sharp knife. A must have for any serious home cook.
Measuring spoons and cups. No guesswork here, accuracy is important.
Citrus juicer (optional). For that perfect lime squeeze.

That's your lot! It's easier than queuing for the loo at Glastonbury, I swear. Now, let's get cooking this Weeknight Thai Curry ! And don't forget to serve your Thai Fish Curry With Rice

Cooking Method: Nailing Your Thai Fish Curry

So, you wanna learn how to make an epic Thai Fish Curry ? Honestly, it’s easier than you think! It's all about technique, especially if you want to whip up the best Thai Fish Curry with rice .

Forget bland, this is about flavour bombs! Let's dive into this fish curry recipe .

Prep Like a Pro: The Mise en Place Hustle

First things first: mise en place , people! This is fancy chef talk for "get your sht together before you start".

Chop your onion, bell pepper, mince your garlic, measure your spices and prepare your fish ( 450g of fish fillets).

Got kids? Get them involved! Getting everything ready before you start cooking will save you so much stress later. Trust me, you'll thank me later.

Thai Fish Curry - step-by-step Bliss

Alright, let’s get this show on the road, shall we? This is how to make a simple Easy Thai Fish Curry .

Sauté Aromatics: Heat 1 tablespoon of coconut oil in a wok on medium heat. Fry the 1 sliced medium onion for 5 minutes until soft. Add the 1 sliced red bell pepper and your 2 tablespoons of red curry paste. Cook for 2 minutes , stirring until it smells amazing.
Simmer the base: Pour in 400ml of coconut milk and 240ml of fish stock. Add the fish sauce ( 1 tablespoon ), lime juice ( 1 tablespoon ), and brown sugar ( 1 teaspoon ).
Add the Fish: Gently slide the fish into the sauce. Cook for 5- 7 minutes , till it flakes easily, reaching a minimum internal temperature of 63° C .
Veggie Power: Stir in 50g of green beans and cook for 3- 4 minutes .
Garnish & Serve: Remove from the heat and sprinkle over 10g of chopped cilantro. Serve this lovely coconut milk curry immediately!

Pro Tips for Authentic Thai Fish Curry

Want to take your Spicy Thai Fish Curry to the next level? Taste as you go! Add more red curry paste if you want more spice! Don't overcook the fish, keep it flaky and tender.

Warm your serving bowls! It’s the little things that elevate your Thai Red Curry Fish . For a richer curry, use full fat Thai Fish Curry Coconut milk and don't be shy with the lime juice.

Now, go forth and conquer that curry! You got this! Enjoy this tasty and convenient weeknight Thai curry !

Recipe Notes for Your Perfect Thai Fish Curry

Alright, so you're about to embark on making this amazing Thai Fish Curry ! Awesome! Before you dive in, let's chat about some helpful notes.

You know, the stuff that can make or break your Fish Curry Recipe . These little bits of wisdom are from my own experiences, so listen up!.

I've had my fair share of kitchen mishaps, trust me.

Serving Up Some Deliciousness

Want to make your Thai Fish Curry With Rice look like it came straight out of a fancy restaurant? Honestly, presentation is key! Pile that fluffy rice high in a bowl.

Then, gently ladle the Coconut Milk Curry over it. A sprinkle of fresh coriander and a wedge of lime? Chef's kiss !

For sides, I reckon some steamed greens would do the trick. Or how about a Spicy Thai Fish Curry paired with a cold Singha beer? It's the perfect combo.

Storage Savvy

Got leftovers? No worries! This Easy Thai Fish Curry keeps well. Just pop it into an airtight container. It will be fine in the fridge for up to 3 days .

Reheat it gently on the stovetop or in the microwave.

Freezing? Yep, you can. Let it cool completely first. Then, portion it out into freezer safe containers. It'll keep for about 2 months . When reheating, thaw it overnight in the fridge.

Variations on a Theme

Fancy switching things up? No problem! For a dairy-free version, just make sure your red curry paste doesn't contain shrimp paste.

Also you can always make a Coconut Curry with White Fish .

Want to try some seasonal swaps? In the summer, throw in some juicy chunks of mango. During winter, butternut squash works a treat.

Nutrition Nuggets

Okay, let's be real. This Thai Red Curry Fish is pretty good for you. It's packed with protein from the fish, and healthy fats from the coconut milk.

Plus, all those veggies are bursting with vitamins. Just remember that Coconut milk can be high in saturated fat. So, maybe don't eat the whole pot in one sitting.

It might cause digestive issues.

I hope these notes help you create the Authentic Thai Fish Curry of your dreams. Don't be afraid to experiment and make it your own!.

Cooking should be fun, and your Weeknight Thai Curry will impress your friends and family. Happy cooking!

Frequently Asked Questions

What kind of fish is best for Thai Fish Curry? I don't want to mess it up!

For a delicious Thai Fish Curry, go for a firm, white fish that won't fall apart easily. Cod, haddock, or tilapia are all great choices. Just remember not to overcook it; you want it to be flaky and tender, not rubbery like something you'd find in a dodgy chippy!

Can I make this Thai Fish Curry spicier? I like a bit of a kick!

Absolutely! If you're a chilli head, you've got a few options. You can add more red curry paste to the recipe, or throw in some finely chopped fresh chillies birds eye chillies will really bring the heat!

A pinch of cayenne pepper is another way to quickly boost the spice levels, but go easy you can always add more, but you can't take it away!

What if I don't have all the ingredients for the curry paste? Can I still make Thai Fish Curry?

Of course! If you're missing some curry paste ingredients, using a good quality store-bought red curry paste is perfectly fine. Brands like Mae Ploy are a solid choice. You can then tweak it to your liking by adding a little extra ginger, garlic, or chilli for a more personalized flavour.

How long does leftover Thai Fish Curry last, and how should I store it?

Leftover Thai Fish Curry will keep in the fridge for up to 2-3 days. Store it in an airtight container to prevent it from drying out or absorbing other flavours. When reheating, do so gently over low heat or in the microwave to avoid overcooking the fish. Give it a good stir to ensure it's heated through evenly.

Can I make this Thai Fish Curry vegetarian? What substitutions can I use?

Yes, you can easily adapt this recipe to be vegetarian! Swap the fish for firm tofu or chickpeas to keep it hearty. Use vegetable broth instead of fish stock, and be sure to use a vegetarian fish sauce substitute if desired (though you can often just omit it and adjust the salt).

Consider adding extra veggies like mushrooms or bell peppers to bulk it up.

My Thai Fish Curry turned out a bit too watery. How can I thicken it up?

A watery curry can be easily fixed! One option is to simmer the curry uncovered for a few minutes longer, allowing some of the liquid to evaporate. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the curry and simmer until it thickens.

For a creamier result, stir in a tablespoon of coconut cream or crème fraîche at the end.