Thai Fish Curry Recipe
If you’re searching for an irresistibly aromatic, quick-to-make dish that transforms everyday ingredients into something exotic, you’ll love this Thai Fish Curry. This recipe brings together silky coconut milk, delicate white fish, and a vibrant red curry base, filling your kitchen with tantalizing aromas and delivering layers of punchy flavor in every spoonful. Equally satisfying as a weeknight dinner or a show-stopping meal for friends, Thai Fish Curry is a guaranteed crowd-pleaser that celebrates the perfect marriage of sweet, spicy, and savory notes.
Ingredients You’ll Need
Ingredients You’ll Need
Making Thai Fish Curry is delightfully straightforward, and every ingredient counts for flavor, texture, or a pop of color. With this simple list, you’ll have everything you need to craft a dish that’s both authentic and approachable, even if you’re new to Thai cuisine.
- Coconut Oil: Adds a rich, tropical undertone and helps sauté the aromatics to glossy perfection.
- Onion (sliced): Lends gentle sweetness and bulk to the curry’s base, absorbing the flavor of the spices.
- Garlic (minced): A must-have for earthy depth—freshly minced for the best aroma!
- Fresh Ginger (grated): Gives a peppery brightness to balance the creaminess of coconut milk.
- Thai Red Curry Paste: The star ingredient—packed with chili, lemongrass, and warm Thai spices.
- Full-Fat Coconut Milk: Provides the silky, luscious base; go full-fat for the creamiest result.
- Fish or Vegetable Broth: Adds savory complexity and helps thin the curry just enough.
- Fish Sauce: Delivers hallmark Thai umami flavor and irresistible savoriness.
- Brown Sugar: Just a touch rounds out the spicy and saline notes with subtle sweetness.
- Lime Juice: Finishes the curry with zingy brightness and lifts all the flavors.
- Red Bell Pepper (sliced): Offers a sweet crunch and bursts of color in every bite.
- Zucchini (sliced): Absorbs the curry broth beautifully and adds a gentle, fresh flavor.
- White Fish Fillets (cod, halibut, or tilapia): Use a firm fillet for best flakes—delicate yet sturdy enough for stewing.
- Fresh Cilantro and Lime Wedges: Essential for garnishing, adding a final herbal and citrusy pop before serving.
How to Make Thai Fish Curry
Step 1: Sauté Aromatics
Begin by heating your coconut oil in a large skillet or saucepan over medium heat. Once shimmering, add your sliced onion and gently sauté for a solid three to four minutes, stirring occasionally, until the onion turns wonderfully soft and translucent—trust me, this builds the perfect flavor foundation.
Step 2: Add Garlic, Ginger, and Curry Paste
Sprinkle in the minced garlic and freshly grated ginger, letting those fragrant notes perfume your kitchen for another one to two minutes. Next, add the Thai red curry paste and stir it through, cooking just long enough (about a minute) to unlock all those complex, warming spices—it’s the secret to deep, authentic flavor.
Step 3: Build the Curry Sauce
Pour in the full-fat coconut milk, followed by your broth of choice, fish sauce, and a hint of brown sugar. Mix thoroughly and bring the mixture to a gentle simmer, admiring as the colors swirl together into a creamy, fragrant broth. This is when your kitchen starts to smell absolutely amazing!
Step 4: Simmer Vegetables
Add the sliced red bell pepper and zucchini straight into the simmering curry. Let them cook for five to six minutes—they should become slightly tender but retain enough bite to hold up against the fish later. You’re building layers of texture as well as taste.
Step 5: Add the Fish
Carefully nestle your chunks of firm white fish into the bubbling curry sauce. Don’t stir too much; just let the fish gently poach for six to eight minutes. Once it turns opaque and flakes effortlessly with a fork, you know it’s just right—tender, juicy, and infused with curry flavor.
Step 6: Finish and Adjust
Off the heat, squeeze in the fresh lime juice and give your Thai Fish Curry a final taste. Feel free to adjust with a bit more fish sauce, lime juice, or a pinch more sugar until the flavors sing. This last touch brings everything together in perfect balance.
How to Serve Thai Fish Curry
Garnishes
Don’t skip the garnishes—they bring the finishing touch! I love scattering plenty of fresh cilantro over each bowl, which adds verdant freshness, plus a wedge (or two) of lime for that exhilarating citrus pop right before you dig in. Some paper-thin sliced Thai chili or scallions make things extra festive if you want more kick and color.
Side Dishes
Thai Fish Curry is truly at its best spooned over a steaming mound of jasmine rice, which soaks up the coconut-rich sauce beautifully. If you’re in the mood for something a little different, try serving it over delicate rice noodles or alongside warm roti to mop up every last drop of curry. Even a simple cucumber salad with a dash of rice vinegar pairs delightfully for a cool, crunchy contrast.
Creative Ways to Present
For an eye-catching dinner party, ladle the curry into individual bowls and top each with a different mix of fresh herbs, thinly sliced red chili, and extra lime wedges piled high on the side for a colorful DIY garnish station. Or serve the Thai Fish Curry family-style in a big, shallow platter, nestled among steamed greens and vibrant veggie sides for a centerpiece that’s as inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Fish Curry keeps beautifully in an airtight container in the fridge for up to two days. The flavors will continue to mingle, often making the curry taste even better the next day. Be sure to store it promptly, and always keep it chilled to maintain that fresh, coconutty taste.
Freezing
While the curry sauce itself freezes well, cooked fish can become a bit mushy after thawing. If you want to freeze, consider making and freezing the sauce and veggies alone, then adding freshly poached fish just before serving for best texture and flavor. Freeze in a sturdy, freezer-safe container for up to one month.
Reheating
To reheat Thai Fish Curry gently, transfer it to a saucepan and warm over low to medium heat, stirring now and then until heated through. Try not to boil—just heat until steaming. This method keeps the fish tender and prevents the coconut milk from separating.
FAQs
Can I use a different type Main Course
Absolutely! While cod, halibut, and tilapia are classic choices, you can swap in any firm white fish you love. Even salmon works for a richer taste, or substitute shrimp or tofu for a tasty variation that still soaks up all the flavorful curry sauce beautifully.
How spicy will this Thai Fish Curry be?
Using two tablespoons of Thai red curry paste results in a medium heat level; it’s warmly spiced but approachable for most. You can always adjust the amount of curry paste up or down to match your own heat preference, or add fresh chili for extra kick!
Is there a way to make this curry vegetarian?
Definitely! Simply swap the fish fillets for firm tofu or even chickpeas, use vegetable broth, and replace the fish sauce with soy sauce or a vegan fish sauce alternative. You’ll still get all the coconut-rich, curry-kissed goodness in every bite.
What type of coconut milk is best for Thai Fish Curry?
Full-fat canned coconut milk creates the richest, creamiest base with wonderful body and flavor. Light or reduced-fat varieties will work in a pinch but result in a thinner sauce, so go for full-fat if possible for the best results.
Can Thai Fish Curry be made in advance?
Yes, you can absolutely prepare the sauce and vegetables ahead of time for convenience. Simply simmer the fish in the reheated sauce right before serving to keep it delightfully tender—this way, you’re only minutes away from a fresh-tasting curry whenever you crave it.
Final Thoughts
If you’re craving bold flavors and a dinner that truly feels special yet stress-free, this Thai Fish Curry fits the bill. I can’t wait for you to try it and experience just how easy it is to bring the fresh, vibrant essence of Thai cooking to your own kitchen—don’t forget to grab some extra lime and cilantro for serving!
Print
Thai Fish Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Fish Curry recipe is a delightful blend of aromatic spices, creamy coconut milk, and tender white fish, creating a flavorful and comforting dish that is perfect for a cozy dinner at home.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup fish or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
Additional Ingredients:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks
- Fresh cilantro and lime wedges for serving
Instructions
- Heat coconut oil: In a large skillet or saucepan, heat coconut oil over medium heat.
- Sauté onion: Add sliced onion and sauté until soft, about 3–4 minutes.
- Add aromatics: Stir in garlic and ginger, cooking for another 1–2 minutes.
- Cook curry paste: Add red curry paste and cook for 1 minute.
- Simmer with coconut milk: Pour in coconut milk, broth, fish sauce, and brown sugar. Bring to a gentle simmer.
- Add vegetables: Add bell pepper and zucchini, cook for 5–6 minutes.
- Simmer with fish: Gently add fish chunks and simmer for 6–8 minutes until cooked through.
- Finish and serve: Stir in lime juice, adjust seasoning, and serve hot with cilantro and lime wedges.
Notes
- Use firm white fish for best results.
- You can substitute shrimp or tofu for a variation.
- Add Thai basil or chopped scallions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
