Thai Fish Curry is a true delight—a symphony of creamy coconut milk, aromatic spices, vibrant herbs, and tender fish that captures the heart of Thai comfort cooking. This beloved dish brings together bold flavors and fresh ingredients for a satisfying meal that’s both energizing and soothing. It’s the ultimate recipe for those craving a weeknight dinner that feels special, or for sharing the magic of Thai cuisine with friends and family. If you’ve ever wished you could bring a taste of Southeast Asia straight to your kitchen, this Thai Fish Curry is the perfect place to start.

Ingredients You’ll Need

The beauty of Thai Fish Curry lies in its simple yet flavorful ingredients. Each component has a purpose, whether it’s delivering creaminess, heat, fragrance, or texture—so gather these staples for a dish that truly sings.

White Fish Fillets (cod, halibut, or snapper): Choose firm, mild fish that remain tender and flaky in the sauce.
Thai Red Curry Paste: The soul of the dish, giving deep flavor and a signature spicy kick.
Coconut Milk: Adds luscious creaminess and mellows the heat of the curry paste.
Fish Sauce: Delivers that unmistakable umami depth you find in all great Thai dishes.
Brown Sugar: A subtle sweetness that balances the spice and saltiness.
Fresh Lime Juice: Brightens everything with a fresh, zesty tang right before serving.
Bell Peppers: Sliced thin for color, crunch, and just a touch of sweetness.
Onion or Shallots: Bring savory sweetness and round out the aromatics.
Garlic & Ginger: These fresh aromatics anchor the sauce with warmth and depth.
Fresh Basil or Cilantro: For a fragrant burst of herbal freshness to finish.
Jasmine Rice (to serve): Steamed, fluffy, and perfect for soaking up every drop of sauce.

How to Make Thai Fish Curry

Step 1: Prep Your Ingredients

Begin by setting up all your ingredients so everything comes together seamlessly. Slice your fish into generous bite-sized pieces, finely chop the onion or shallots, mince your garlic and ginger, and thinly slice the bell peppers. This bit of prep work makes the actual cooking process a breeze, and keeps the flavors vibrant and fresh.

Step 2: Sauté Aromatics

In a large skillet or wok, heat a splash of oil over medium heat. Add the chopped onion (or shallots) and sauté for a couple of minutes until just softened. Stir in the garlic and ginger, letting them release their extraordinary aroma—this is the foundation of your Thai Fish Curry.

Step 3: Build the Curry Base

Add the Thai red curry paste to the pan and stir for 1–2 minutes. This step allows the flavors and spices in the paste to bloom—don’t rush it! The paste should become fragrant, deepening its color and filling your kitchen with a sweet-spicy promise of what’s to come.

Step 4: Pour in the Coconut Milk

Slowly pour in the coconut milk, stirring constantly to create a smooth, creamy sauce. Add the fish sauce and brown sugar, then bring everything to a gentle simmer. Taste the sauce—it should be a beautiful balance of salty, sweet, spicy, and creamy.

Step 5: Add Fish and Vegetables

Nestle your pieces of fish and sliced bell peppers into the sauce. Simmer gently for 5–8 minutes, until the fish turns opaque and tender and the peppers are just cooked but still vibrant. Avoid stirring too much so the fish holds its shape.

Step 6: Brighten and Finish

Take the pan off the heat and squeeze fresh lime juice over the top. Scatter with torn fresh basil or cilantro. This final touch brings excitement and freshness to your Thai Fish Curry, making it utterly irresistible.

How to Serve Thai Fish Curry

Garnishes

A handful of fresh herbs—think Thai basil, cilantro, or even mint—works wonders as a garnish for Thai Fish Curry. For extra color and crunch, sprinkle with thinly sliced chilies or crispy fried shallots. A wedge of lime on the side is always a welcome finishing touch.

Side Dishes

Jasmine rice is the classic partner, soaking up every drop of the bubbling yellow-orange sauce. For a refreshing contrast, serve a crisp cucumber salad dressed in rice vinegar and a dusting of chili flakes. If you want to go all out, Thai roti or flatbread is perfect for swiping up the creamy curry.

Creative Ways to Present

Turn your Thai Fish Curry into a showstopper by serving it in a coconut shell or small soup bowls with a swirl of coconut milk on top. For a dinner party, try individual portions with bold garnishes, or even assemble a DIY curry bar with different herbs, pickles, and toppings for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Thai Fish Curry to an airtight container and refrigerate for up to two days. The flavors actually deepen over time, making tomorrow’s lunch an exceptional treat—just note the herbs are best added fresh each time you serve.

Freezing

While fish curry can be frozen, the texture of the fish may change slightly upon thawing. For best results, freeze the curry sauce separately and add fresh fish when reheating. If you do choose to freeze leftovers, use within two months for best quality.

Reheating

Gently reheat your Thai Fish Curry on the stovetop over low heat, stirring occasionally. Avoid high heat, which can make the fish tough. If it seems a little thick, splash in extra coconut milk or a bit of water to restore its velvety sauce.

FAQs

Can I use a different type of fish?

Absolutely! Any firm, mild white fish—like tilapia, sea bass or even salmon—works beautifully in Thai Fish Curry. Just make sure to adjust cooking times so your fish stays moist and tender.

Is Thai Fish Curry very spicy?

That’s entirely up to you! Most of the heat comes from the red curry paste, so feel free to use less for a milder dish or add extra for those who love a good tingle. Balancing spice with coconut milk is the secret.

What vegetables go well in Thai Fish Curry?

Bell peppers are just the beginning. Feel free to add snow peas, zucchini, bamboo shoots, or even baby spinach. Just add heartier veggies earlier so they cook through, and leafy greens right at the end.

Can I make this curry dairy-free and gluten-free?

Good news—Thai Fish Curry is naturally dairy-free, and it can easily be gluten-free as long as you use certified gluten-free fish sauce and curry paste. Double-check labels if this is a concern!

How can I make Thai Fish Curry in advance?

You can prepare the curry sauce ahead of time and store it in the fridge. When you’re ready to serve, simply bring it to a simmer and cook the fish fresh. This keeps the fish perfectly tender and the sauce deeply flavorful.

Final Thoughts

There you have it—your guide to making an incredible Thai Fish Curry at home. This recipe has become a favorite in my own kitchen, and I know it’ll win over hearts at your table, too. Don’t hesitate to play with the veggies or adjust the spice, and above all, enjoy every bite of this vibrant dish!

Thai Fish Curry Recipe