Description
This Thai Fish Curry is a vibrant and aromatic main course featuring tender white fish simmered in a fragrant coconut curry sauce infused with red curry paste, fresh aromatics, and a medley of colorful vegetables. Ready in under 30 minutes, it’s a perfect blend of spicy, savory, and creamy flavors for a quick weeknight dinner or an impressive meal for guests. Customizable with your favorite white fish and adjustable in heat, it’s a surefire way to enjoy authentic Thai flavors at home.
Ingredients
Units
Scale
For the Curry
- 1 lb (450g) white fish fillets, such as cod or tilapia, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 (14-ounce) can coconut milk
- 1/2 cup chicken or fish stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 small zucchini, sliced into half moons
For Serving & Finish
- Juice of 1 lime
- Fresh cilantro or Thai basil, chopped, for garnish
- Steamed jasmine rice, for serving
Instructions
- Prep the fish and vegetables. Cut the fish fillets into 2-inch pieces and set aside. Slice the bell peppers and zucchini so they’re ready to add to the curry.
- Sauté the aromatics. Heat the vegetable oil in a large skillet or wok over medium heat. Add the Thai red curry paste and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add coconut milk and simmer. Pour in the coconut milk and chicken or fish stock. Stir to dissolve the curry paste completely, then bring the mixture to a gentle simmer.
- Season the curry. Add the fish sauce and brown sugar to the pan, stirring until combined. Taste and adjust seasoning as needed (more fish sauce for saltiness, more sugar for sweetness).
- Add vegetables and cook fish. Stir in the bell peppers and zucchini. Lay the fish pieces carefully into the sauce, ensuring they are mostly submerged. Gently simmer for 5–7 minutes, or until the fish is cooked through and the vegetables are tender-crisp.
- Finish and serve. Squeeze fresh lime juice over the curry and stir gently. Garnish with chopped cilantro or Thai basil. Serve immediately with steamed jasmine rice.
Notes
- Swap the fish for shrimp or tofu for variation.
- Increase or decrease the amount of red curry paste for a milder or hotter curry.
- Add other vegetables like snap peas or baby corn for more color and crunch.
- Leftovers keep well in the fridge for up to 2 days, but best enjoyed fresh.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup curry + rice)
- Calories: 310
- Sugar: 7g
- Sodium: 790mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 56mg
