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Thai Coconut Fish Curry Recipe
Ash Tyrrell

Thai Coconut Fish Curry Recipe

I still remember the first time I made this Thai coconut fish curry—it instantly became one of my favorite comfort meals. The creamy coconut sauce, paired with tender fish and bold spices, felt like something straight out of a restaurant. I love how quickly it comes together without compromising flavor.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g white fish fillets like cod or hake – firm fish works best so it doesn’t fall apart while cooking
  • 1 tablespoon oil – use neutral oil like vegetable or coconut oil for authentic flavor
  • 1 onion finely chopped – adds sweetness and depth to the base
  • 2 garlic cloves minced – fresh garlic gives stronger aroma than pre-minced
  • 1 tablespoon ginger grated – fresh ginger adds warmth and brightness
  • 2 –3 tablespoons Thai red curry paste – adjust based on spice preference
  • 400 ml coconut milk – full-fat gives a rich creamy texture
  • 1 cup fish or vegetable stock – enhances the overall flavor of the curry
  • 1 red bell pepper sliced – adds color and a slight crunch
  • 1 zucchini sliced – mild flavor that absorbs the curry beautifully
  • 1 tablespoon fish sauce – adds umami depth don’t skip if possible
  • 1 teaspoon brown sugar – balances the spice and acidity
  • Juice of 1 lime – fresh lime brightens the dish
  • Fresh cilantro chopped – for garnish and freshness
  • Salt and pepper to taste – adjust seasoning at the end

Method
 

  1. Start by chopping all your vegetables and cutting the fish into bite-sized pieces. This helps everything cook evenly and quickly. Having everything ready before cooking makes the process smooth and stress-free.
  2. Heat oil in a large pan over medium heat and sauté the onions until soft and translucent. Add garlic and ginger, cooking until fragrant. This step builds the base flavor of the curry.
  3. Stir in the Thai red curry paste and cook for a minute to release its oils. This intensifies the flavor and aroma. Make sure it’s well combined with the onion mixture.
  4. Add coconut milk and stock, stirring to combine into a smooth sauce. Bring the mixture to a gentle simmer. The sauce should start smelling rich and slightly spicy.
  5. Toss in the sliced bell peppers and zucchini. Let them cook for a few minutes until slightly tender. They should still have a bit of crunch for texture.
  6. Gently add the fish pieces into the simmering curry. Let them cook for about 5–7 minutes until flaky and tender. Avoid stirring too much to keep the fish intact.
  7. Add fish sauce, sugar, lime juice, salt, and pepper. Taste and adjust seasoning as needed. The balance of sweet, salty, and tangy is key to a great curry.
  8. Turn off the heat and sprinkle fresh cilantro on top. Let it sit for a minute before serving. This helps flavors settle and intensify.

Notes

  • I always use fresh fish instead of frozen because it holds its texture better
  • Don’t overcook the fish—it can become dry and break apart easily
  • I like to simmer the sauce a bit longer before adding fish for deeper flavor
  • Adding a splash of extra lime juice at the end makes it taste fresher
  • If the curry is too thick, I add a little warm water or stock to adjust consistency