Let me tell you about a dish that’s quickly become a staple in our household: Thai Fish Curry. Bursting with aromatic flavors like coconut milk, fresh lime, and spicy red curry paste, this curry is all about balance—creamy, spicy, savory, and tangy. It’s the kind of meal that feels like a big, warm hug, especially on a busy weeknight when you want something comforting yet packed with flavor.
What I love most about this dish is how versatile it is. You can use any white fish you like—cod, tilapia, or even a meatier fish like salmon—and the result is always a tender, flaky fish swimming in the most flavorful coconut curry broth. It’s light yet rich, spicy yet soothing, and absolutely perfect over a bowl of fluffy jasmine rice or noodles.
The best part? It’s super easy to make! With just a handful of fresh ingredients and pantry staples, you’ll have a beautiful Thai-inspired dinner ready in under 30 minutes. Once you taste this silky curry with those bold Thai flavors, trust me, you’ll want to make it a regular in your meal rotation.
A Flavorful Dish in 30 Minutes
This Thai Fish Curry is the perfect blend of bold flavors and creamy textures, with coconut milk, red curry paste, and lime juice taking center stage. It’s a dish that feels indulgent but is surprisingly light, making it ideal for weeknight dinners or even entertaining.
Not only is it quick and easy to make, but the curry is also highly adaptable. You can swap out the fish for shrimp, chicken, or tofu, and it pairs beautifully with rice, noodles, or even naan bread. The fresh herbs and spices really bring the whole dish together, making each bite a flavorful delight.
Family Favorite: A Bowl of Comfort with a Kick
I first made this Thai Fish Curry on a whim, thinking my husband might enjoy something different from our usual meals. Little did I know, it would become one of his favorite dishes! The fragrant coconut broth, the tender fish, and that perfect kick of heat—it was an instant hit.
We’ve made it so many times since that it’s become our go-to when we’re craving something comforting but also packed with flavor. One night, after a particularly busy day, I whipped this up in just 25 minutes, and it was like a mini escape to Thailand right in our kitchen. The kids love the mild, creamy sauce (I tone down the spice for them), and we all enjoy scooping it up with rice. It’s now a regular at our family dinners.
Why This Thai Fish Curry?
Uniqueness: This dish brings authentic Thai flavors into your kitchen in a super simple way. The creamy coconut milk paired with spicy curry paste creates a balance of heat and richness, while fresh herbs like cilantro and basil add a fresh finish.
Ingredients: White fish fillets, coconut milk, red curry paste, fresh lime juice, garlic, ginger, and vibrant veggies like bell peppers and spinach.
Flavors: Expect a fragrant, aromatic, and mildly spicy curry with creamy coconut undertones, balanced by the freshness of lime and the richness of the fish.
Tips:
- Don’t Overcook the Fish: Fish cooks quickly, so keep an eye on it! It’s done when it easily flakes with a fork.
- Balance the Spice: If you prefer a milder curry, start with 1 tablespoon of red curry paste, and add more to taste.
- Add More Veggies: Feel free to add spinach, zucchini, or mushrooms for extra veggies in the curry.
Substitutions and Variations:
- Fish Alternatives: You can use shrimp, salmon, or even tofu for a vegetarian option.
- Curry Paste Swap: If you prefer a milder curry, use yellow curry paste instead of red.
- Vegetable Options: Add any veggies you like—green beans, carrots, or snap peas work well in this curry.
Make a Healthier Version:
- Light Coconut Milk: Use light coconut milk to reduce the fat content while still keeping the creaminess.
- Low Carb: Serve with cauliflower rice instead of jasmine rice for a lower-carb option.
- Lower Sodium: Skip the fish sauce or use a low-sodium version, and adjust the seasoning with lime juice and herbs.
And there you have it! A delicious, creamy Thai Fish Curry that’s bursting with flavor. Whether you’re making it for a quick weeknight meal or a cozy dinner with friends, this curry is sure to impress. Let us know how yours turns out, and don’t forget to check out our other delicious curry recipes!
Frequently Asked Questions:
- Can I use frozen fish?
Yes! Just thaw the fish fillets completely and pat them dry before cooking. - What’s the best fish for this curry?
Any mild white fish like cod, tilapia, or snapper works well, but salmon is a great option too. - Can I make this curry ahead of time?
You can prepare the curry base ahead of time, but cook the fish just before serving to keep it fresh and tender. - How spicy is this curry?
It has a moderate level of heat, but you can adjust the spice by adding more or less curry paste. - Can I freeze leftovers?
Yes! This curry freezes well, though the texture of the fish may change slightly when reheated. - What sides go well with Thai Fish Curry?
Serve with jasmine rice, rice noodles, or a light cucumber salad to balance the richness of the curry.
Thai fish curry
- Total Time: 40 minutes
Description
Let me tell you about a dish that’s quickly become a staple in our household: Thai Fish Curry. Bursting with aromatic flavors like coconut milk, fresh lime, and spicy red curry paste, this curry is all about balance—creamy, spicy, savory, and tangy.
Ingredients
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 pound mahi mahi (or other white fish)
- 2 cloves garlic, minced or grated
- 1-inch fresh ginger, minced or grated
- 1 shallot, sliced
- 2 medium zucchini, chopped into ½ inch pieces
- 1 red or orange bell pepper, chopped into ½ inch pieces
- 3 tablespoons Thai red curry paste
- 1 (14.5 ounces) can coconut milk
- 1 tablespoon lime juice
- 1 lime, sliced
- ½ cup chopped basil or other soft herbs (parsley, Thai basil, cilantro)
- Optional – serve with rice and top with sliced red chiles
Instructions
Heat 1 tablespoon of olive oil in a shallow frying pan over medium heat. Pat the fish dry and sprinkle 1 teaspoon of salt and ½ teaspoon black pepper across the fish.
Cook the fish in the frying pan for 3 to 4 minutes on each side, until the fish gently flakes. Set the fish aside.
Meanwhile, heat the remaining tablespoon of olive oil in a dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the garlic, ginger, and shallot and sauté for 1 minute.
Add the zucchini and bell pepper and sauté for another 3 minutes.
Add in the red curry paste and stir continuously for 30 seconds, then pour in the coconut milk. Stir till the curry paste has dissolved.
Increase the heat and bring the mixture to a low boil, reduce the heat and allow to simmer for 10 minutes.
Turn off the heat and stir in the lime juice.
Flake the white fish apart into several large 2-inch pieces. Add the pieces to the curry and stir to combine. Top with fresh basil leaves and serve immediately.
Optional – serve with white or brown rice and top (if desired) with sliced chiles.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 1
- Calories: 406
- Sugar: 5g
- Fat: 21g
- Saturated Fat: 12g
- Fiber: 3g
- Protein: 32g
