Thai Fish Curry

By: Diana Posted: 7/26/24

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Easy Thai Fish Curry is a quick dinner recipe that feels like a gourmet meal. Tender fish is gently simmered in a rich coconut curry sauce infused with vibrant Thai spices.

If you love curries, you won’t want to miss this one! Serve it alongside steamed rice and veggies rice for a satisfying and nutritious meal.

Thai fish curry with green beans and red peppers in a stainless steel skillet.

This easy Thai-inspired Fish Curry meal is made with tender pieces of white fish, simmered in a creamy curry made with coconut milk, red curry paste, and the perfect blend of herbs and spices.

Thai Fish Curry is very similar to my Brazilian Fish Stew Recipe, in that the fish is gently poached in a delicious broth. Both recipes are winners!

If you’re a fan of Thai curries, be sure to check out my recipe Thai Curry Soup with Chicken. You’ll also love my Thai Beef Stir Fry, Thai Pineapple Fried Rice, and Instant Pot Pad Thai. Enjoy the exotic flavors right in your own kitchen!

a bowl of fish curry with rice, garnished with fresh herbs

Thai Fish Curry Recipe Highlights

20 Minute Meal – Fish cooks so quickly, that it’s perfect for busy weeknight meals. Once you’ve done a little bit of prep work, this curry comes together in less than half an hour.
Simplified Thai Flavors – This recipe isn’t fully authentic because I wanted it to be accessible. Like many of my curry recipes, we’re using ingredients that are easy to find at the grocery store to create a Thai-inspired dish without any fuss.
A Healthy Fish Dinner – If you’re looking for more ways to get your family to eat seafood, I suggest you start with this one. The amazing flavors will make even the pickiest eaters ask for seconds!

Ingredients In Thai Fish Curry

Here’s what you need to make this Thai-inspired fish dish:

The ingredients needed to make thai fish curry from scratch

Complete list of ingredients and amounts can be found in the recipe card below.

Fish Pieces: You can make this curry with any type of fish that you enjoy. Today I’m using cod. Because we’re poaching the fish, we can get away with using inexpensive, frozen fish pieces. Just thaw them overnight before you plan to make this recipe.
Veggies: Red bell pepper and green beans are lovely in this curry. Feel free to replace them with your favorite veggies though. Other options include sugar snap peas, baby corn, or broccoli.
Coconut Milk: This is a simple way to make a creamy sauce without any dairy. Use full-fat coconut milk that comes in a can. You can find this in the Asian section of most supermarkets.
Garlic and Ginger: These aromatics create the base for the delicious sauce. Be sure to use fresh garlic and ginger root, and grate or mince them finely.
Chiles: The amount of chilies that you use will depend on how spicy you like your food. I like spice, so I’ve included 2 Thai chiles and one red jalapeno that I deseeded (the seeds hold so much extra heat!). You can use more or less to your taste.
Fish Sauce: This Asian condiment should be available in most large grocery stores. It adds delicious depth and umami flavor.
Red Curry Paste: Also available in the Asian section of the grocery store, this is how we get the warm curry flavor into the dish.
Spices: Turmeric, cumin, and coriander add a wonderful warmth.
Sugar: I’m using coconut sugar, but brown sugar or granulated sugar will also work. This helps to balance the spicy and savory flavors of the dish.
The Finishing Touches: Fresh lime juice, cilantro, and Thai basil create a flavorful garnish.

Tip!

Make sure to prep all of your ingredients before you start cooking! Once the pan in on the stove, this recipe moves quickly!

How To Make Thai Red Curry with Fish

diced onion sauteeing in coconut oil. — 1. **Saute Onion:** Cook the onion in coconut oil for about 2 minutes.

green beans and sliced bell peppers with garlic, ginger, and chili in a skillet. — 2. **Add Veggies and Aromatics:** Next, add bell pepper and green beans to the skillet. Stir fry for one minute, then add the garlic, ginger, and chilies.

spices added to sauteed vegetables in a skillet to make curry. — 3. **Bloom the Spices:** Add red curry paste, turmeric, cumin, and coriander, and saute for 30 seconds.

solid coconut cream added to a pan with curry spices to make fish curry. — 4. **Create the Sauce:** Deglaze the pan with water if needed, then add the coconut milk, fish sauce, and sugar.

Thai curry with beans and red pepper strips cooking in a pot. — 5. **Simmer:** Stir and then simmer until the coconut melts and the sauce is slightly thickened.

cubes of fish added to curry in a metal pan. — 6. **Add the Fish:** Add fish pieces to the simmering curry.

a covered pot of thai fish chili with veggies. — 7. **Poach:** Cover with a lid and gently poach for 4 minutes, or until the fish has cooked through.

a metal pan of thai fish curry with veggies. — 8. **Serve:** Remove from the heat, drizzle with lime juice, and garnish with fresh herbs. Serve warm.

Tip!

Don’t forget the garnishes! They aren’t just for looks, the lime, cilantro, and Thai basil add a ton of fresh flavor to the plate.

a round mound of white rice in the center of a bowl of thai fish curry with peppers and green beans

Recipe Tips

Use Fresh Ingredients: Every ingredient in this recipe has a job to do, and they’ll be able to do that job best if they are fresh!
For a Milder Curry: Reduce the amount of chili peppers you add. You can even skip the chilies altogether and serve the meal with sriracha sauce on the side for the more adventurous eaters.
Use Different Vegetables: Saute carrots or mushrooms with the onions, or add broccoli, cauliflower, or sugar snap peas to simmer in the broth. Baby spinach or peas can be added at the end with the fish.

What Type of Fish is Best for Curry?

You can use any kind of fish that you enjoy in this recipe. The best options will be white fish with a mild flavor and a semi-firm texture. Try any of these:

Haddock
Cod
Grouper
Sole
Tilapia (this fish is less firm, and will break apart more easily in the curry)
You can also try this recipe with Salmon or Trout!

a spoon adding sauce to a bowl of fish curry with white rice.

Storing Tips

Store leftover fish curry for up to 2 days in your fridge.

Reheat on the stove over low to medium heat, being careful not to overcook the fish.

I do not suggest freezing this meal. Cooked fish doesn’t freeze well, and tends to get dry when reheated again.

How To Serve Thai Fish Curry

While you’re making the curry, cook some rice. Jasmine rice is perfect here, but regular long grain white rice is also fine.
Just before serving, season the curry with the juice of a lime and a few tablespoons each of chopped Thai basil and chopped cilantro.
Serve the curry with the herbs over warm rice and enjoy!

Recipe FAQs

What can I use instead of Thai Chilies?

Any kind of hot pepper will give you the flavor you need here. Try it with jalapenos, cayenne peppers, or serrano peppers. You can also add a few teaspoons of jarred chili garlic sauce.

What kind of Thai curry is best with fish?

In this recipe, I’m using Thai red curry paste which has a medium level of spiciness and goes really well with coconut and fish. Yellow curry is milder, and will also work well. If you enjoy a lot of spice, feel free to make this recipe with Thai green curry paste.

What is the difference between Thai curry and Indian curry?

The main difference between the two types of curries is the flavors. Indian curries are generally made with a combination of dry spices and are simmered for a long time to bring out all of the flavors. In comparison, Thai curries are made with fresh herbs, aromatic vegetables, and chilies, and are generally cooked more quickly.