Easy Thai Coconut Fish Curry

Creamy • Fragrant • Ready in 30 Minutes

A comforting Thai-style curry made with tender white fish simmered in rich coconut milk, infused with red curry paste, garlic, ginger, and lime. Simple enough for weeknights, impressive enough for guests.

 Ingredients (Serves 3–4)

Fish

• 700 g (1½ lb) firm white fish (cod, haddock, tilapia, sea bass)
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lime (optional, for marinating)

Curry Base

• 1 tbsp coconut oil or neutral oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2–3 tbsp Thai red curry paste (adjust to taste)

Sauce

• 1 can (400 ml / 14 oz) full-fat coconut milk
• ½ cup water or fish stock
• 1 tbsp fish sauce (or soy sauce for non-fish option)
• 1 tsp brown sugar or coconut sugar
• Zest of 1 lime (optional but recommended)

Vegetables (Optional but great)

• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• ½ cup cherry tomatoes

Finish

• Juice of 1 lime
• Fresh Thai basil or cilantro, chopped
• Optional garnish: sliced red chili

 Instructions

1. Prep the Fish
   Cut fish into large chunks. Lightly season with salt, pepper, and a squeeze of lime. Set aside.
2. Build the Flavor Base
   Heat oil in a wide pan over medium heat.
   Sauté onion for 3–4 minutes until soft.
   Add garlic and ginger; cook 30 seconds until fragrant.
3. Bloom the Curry Paste
   Stir in red curry paste. Cook 1–2 minutes, stirring constantly, until aromatic and slightly darkened.
4. Create the Sauce
   Add coconut milk and water/stock. Stir well.
   Add fish sauce, sugar, and lime zest.
   Simmer gently for 5 minutes.
5. Add Fish & Veggies
   Gently slide in fish and vegetables.
   Simmer on low heat for 6–8 minutes until fish is just cooked and flakes easily.
   (Do not stir aggressively.)
6. Finish & Serve
   Turn off heat. Add lime juice and fresh herbs.
   Taste and adjust salt, lime, or sweetness.

 Serving Suggestions

• Jasmine rice
• Coconut rice
• Rice noodles
• Low-carb: cauliflower rice or steamed greens

 Nut & Allergen Information

• Tree Nuts:
   Contains coconut (classified as a tree nut in some regions).
• Peanuts:
   None (unless using curry paste containing peanuts — check label).
• Gluten:
  Naturally gluten-free if fish sauce is gluten-free.
• Dairy:
   Dairy-free.
• Shellfish:
   None (fish only).

Always check curry paste labels — some brands include shrimp paste, peanuts, or soy.

 Q & A

Q: Can I use frozen fish?
Yes. Thaw completely and pat dry before cooking.

Q: Can I make it milder?
Use 1 tbsp curry paste and add more coconut milk.

Q: Can I make it spicier?
Add extra curry paste, fresh chilies, or chili oil.

Q: Can I substitute fish?
Yes! Shrimp, scallops, or even tofu work well (adjust cooking time).

Q: How long does it keep?
Up to 2 days refrigerated in an airtight container.

Q: Can I freeze it?
Not recommended — coconut milk may separate and fish texture can suffer.

 Variations

• Green Curry Version: Swap red curry paste for green.
• Vegetable-Only: Replace fish with mushrooms + tofu.
• Lemongrass Twist: Add bruised lemongrass stalk while simmering.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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