Thai Fish Curry




20 Min




  • 1 ½ lb. white fish
  • 3 tablespoons red Thai curry paste (divided)
  • 2 tablespoons coconut oil
  • ½ medium onion, finely minced
  • 2 tablespoons finely minced ginger
  • 3 garlic cloves, finely minced
  • 1 15-ounce can coconut milk
  • ½ cup water
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut or brown sugar
  • 4 cups chopped veggies (pictured are green beans, carrots, and red bell peppers)
  • Minced cilantro and lime juice, to serve


Thai fish curry is a 20-minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavourful, coconut curry sauce that’s bursting with delicious Thai flavours. You’ll love it! 

Recipe From The Endless Meal


Step 1

Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel, then rub 1 tablespoon of the curry paste over the pieces.

Step 2

Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.

Step 3

Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.

Step 4

Serve with a little minced cilantro and a squeeze of lime juice.

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