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Thai Fish Curry Recipe

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★★★★

3.9 from 52 reviews

This Thai Fish Curry is a vibrant, aromatic dish featuring firm white fish simmered in a rich coconut milk broth infused with lemongrass, kaffir lime leaves, turmeric, and Thai curry paste. The curry is complemented by fresh vegetables like carrots, bell peppers, and green beans, delivering a perfect balance of spicy, tangy, and savory flavors. Ideal for a flavorful weeknight dinner, it pairs wonderfully with steamed rice or cauliflower rice.

Ingredients

Scale

Fish Marinade

  • 1 – 1 1/2 pounds firm white fish (Halibut, Alaskan Cod, Haddock, Black Cod, Sea Bass), cut into 2-inch chunks
  • ½ teaspoon salt
  • Zest and juice of 1 lime

Curry Base

  • 2–3 tablespoons coconut or olive oil
  • 2 large shallots or 1 small onion (red, white or yellow), finely diced
  • 4–6 garlic cloves, minced
  • 1–2 fresh hot chilies (jalapeno, serrano, red chili), finely diced
  • 3 tablespoons lemongrass, very finely chopped
  • 2 teaspoons turmeric root, grated (or substitute 1 teaspoon ground turmeric)
  • 1 teaspoon fresh ginger, grated
  • 1–3 tablespoons Thai Curry Paste (red, green, or yellow), optional
  • 2 cups chicken or fish stock
  • 8 kaffir lime leaves
  • ½ teaspoon salt
  • 2 cups carrots, diced (or substitute potatoes)
  • 1 red bell pepper, diced
  • 1 14-ounce can coconut milk (solid and liquid)
  • 1 tablespoon fish sauce
  • Squeeze of lime juice (start with half a lime, more to taste)

Vegetables and Garnish

  • 2 cups green beans, asparagus, snap peas, or snow peas
  • ½ cup chopped basil (Thai basil preferred), cilantro, or scallions

Instructions

  1. Marinate the Fish: Cut the fish into large 2-inch chunks and pat dry. Place in a bowl and season with ½ teaspoon salt, lime zest, and 1 tablespoon lime juice. Massage gently to coat the pieces evenly. Set aside to absorb flavors while you prepare the curry base.
  2. Prepare the Curry Base: Heat coconut or olive oil in an extra-large sauté pan over medium heat. Add the diced shallots or onion and sauté until golden, about 4 minutes. Add the minced garlic, chopped lemongrass, and diced fresh chilies. Continue to sauté for an additional 3-4 minutes until fragrant. Reduce heat to low.
  3. Add Aromatics and Stock: Grate fresh ginger and turmeric root into the pan, stirring to combine. If using, add Thai curry paste and sauté for 1 minute to release its flavors. Pour in the chicken or fish stock and add kaffir lime leaves, ½ teaspoon salt, diced carrots, and red bell pepper. Cover and bring to a simmer. Cook gently for about 5 minutes until the carrots are tender.
  4. Incorporate Coconut Milk and Seasonings: Stir in the coconut milk and fish sauce, followed by a squeeze of lime juice starting with half a lime. Taste the broth; it should have a salty, tangy, and mildly spicy balance. Adjust seasoning by adding more fish sauce, curry paste, or chili paste as desired, keeping in mind flavors will mellow once the fish and vegetables are added.
  5. Cook Fish and Vegetables: Nestle the marinated fish chunks into the simmering coconut broth along with the quick-cooking green beans or chosen vegetables. Simmer gently over medium-low heat, spooning the broth over the fish, or carefully turning pieces once the bottom half becomes opaque, about 3-4 minutes. Alternatively, transfer the pan to a warm 350°F oven to gently cook the fish evenly.
  6. Garnish and Serve: Remove from heat and garnish with chopped basil (preferably Thai basil), cilantro, or scallions along with lime wedges. Serve the curry hot over steamed jasmine rice or cauliflower rice for a lighter option.

Notes

  • Use any firm white fish available; thicker cuts work best to prevent breaking during cooking.
  • Adjust the amount of Thai curry paste and chilies depending on your preferred spice level.
  • If fresh turmeric root is unavailable, ground turmeric is an effective substitute but adjust quantity accordingly.
  • Kaffir lime leaves add a distinct aroma but can be omitted if not available; substitute with lime zest for some citrus notes.
  • The dish can be cooked entirely on the stovetop or finished in the oven for gentle heat that prevents the fish from overcooking.
  • Serve with steamed jasmine rice for an authentic experience or a low-carb alternative like cauliflower rice.

Keywords: Thai fish curry, coconut curry, lemongrass curry, seafood curry, Thai cuisine, easy curry recipe, spicy fish curry

Find it online: https://epicrecipebox.com/thai-fish-curry-recipe/