THAI COCONUT CURRY FISH
Thai Coconut Curry Fish is a wonderfully aromatic dish that brings together the richness of coconut milk with the deep, spicy flavours of curry paste. The white fish fillet, whether snapper or cod, absorbs the creamy, flavourful sauce, resulting in a tender and perfectly seasoned bite. A touch of fish sauce enhances the umami profile, while garlic adds depth to the dish. This quick and easy recipe is perfect for a comforting yet light meal, making it an excellent choice for a busy weeknight or a casual lunch. Serve it with steamed jasmine rice, quinoa or sautéed greens to complete the meal. With just a few ingredients, this dish delivers a beautifully balanced combination of spice, creaminess and subtle sweetness, capturing the essence of traditional Thai cuisine in a simple, home-cooked recipe.
RECIPE CATEGORY
Entrée, Dinner, Lunch
SERVING SIZE
1
CUISINE
Thai, Southeast Asian
PREPARATION/TECHNIQUES
Simmer, 5 ingredients or less
OCCASION/HOLIDAY
Weeknight Dinner, Family Meal, Summer, Casual Entertaining
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Healthy, High Protein, Low Carb, Dairy-Free, Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Thai Coconut Curry Fish:
- 100g white fish fillet (snapper or cod)
- 50ml coconut milk
- ½ tsp curry paste
- ½ tsp fish sauce
- ½ garlic clove, minced
FULL NUTRITIONAL INFORMATION
- Calories: 150
- Protein: 18g
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fibre: 0g
- Sugar: 1g
- Sodium: 250mg
PREPARATION
- Prepare The Fish: Pat the fish fillet dry with a paper towel to remove excess moisture.
- Heat The Pan: Place a small pan over medium flame and add a splash of oil if needed.
- Sauté The Garlic: Add the minced garlic and stir for about 30 seconds until fragrant.
- Add The Curry Paste: Stir in the curry paste and cook for another 30 seconds to release its flavours.
- Pour In The Coconut Milk: Slowly add the coconut milk, stirring to combine with the curry paste.
- Incorporate The Fish Sauce: Mix in the fish sauce to enhance the savoury depth of the dish.
- Cook The Fish: Gently place the fish fillet into the pan, spooning the sauce over the top.
- Simmer Until Done: Cover and cook for 4–5 minutes or until the fish flakes easily with a fork.
- Serve Immediately: Transfer the fish to a plate and drizzle with the rich coconut curry sauce.
PREP TIME
2 minutes
COOKING TIME
7 minutes
TIPS
- Choose Fresh Fish: Fresh, firm white fish works best for absorbing the flavours.
- Use Full-Fat Coconut Milk: It provides a richer, creamier texture compared to light coconut milk.
- Adjust Spice Level: Add more or less curry paste depending on your heat preference.
- Do Not Overcook The Fish: It should be tender and flaky, not dry or rubbery.
- Stir The Coconut Milk Before Use: This prevents separation and ensures a smooth sauce.
- Balance The Flavours: If the sauce is too strong, add a touch of sugar or a squeeze of lime juice.
- Use A Non-Stick Pan: This prevents sticking and helps the fish cook evenly.
- Pair With A Side: Serve with rice, noodles or steamed vegetables for a complete meal.
VARIATIONS
- Spicy Kick: Add sliced red chillies or a pinch of chilli flakes for a more spicy kick.
- Vegetable Addition: Include bell peppers, spinach or mushrooms for extra nutrition.
- Creamier Sauce: Stir in a tablespoon of coconut cream for a thicker texture.
- Soy-Free Alternative: Replace fish sauce with tamari or coconut aminos for a soy-free version.
- Lemongrass Infusion: Add a stalk of lemongrass while simmering for an authentic Thai aroma.
- Tamarind Twist: Add a splash of tamarind paste for a tangy, slightly sweet flavour.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat.
- Freezing: Freeze cooked fish in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-Ahead Tip: Prepare the sauce in advance and store it in the fridge for up to 3 days for quicker meal prep.