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Easy Thai Fish Curry Recipe

User Rating 4.5 Star Rating (26 Reviews)

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Thai fish curry
Georgia Glynn Smith/Photolibrary/Getty Images
This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. And it's ready in less than 30 minutes!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 2 to 4

Ingredients:

  • THAI CURRY SAUCE:
  • 1/2 cup fresh coriander stems and leaves, chopped
  • 1 can good-quality coconut milk
  • 4 green onions, sliced (including green stem)
  • 1 thumb-size piece galangal or ginger, grated
  • 4 cloves garlic
  • 2 Tbsp. fish sauce (available at Asian food stores)
  • 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. brown sugar (or more to taste)
  • 1/2 tsp. turmeric
  • 1 tsp. shrimp paste OR 1 extra tsp. fish sauce
  • 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
  • CURRY INGREDIENTS:
  • 3-4 fillets of fresh or frozen fish - any type, from sole to salmon
  • Handful fresh mushrooms, sliced
  • 1 red bell pepper, de-seeded and diced
  • 1 medium tomato, cut into small pieces
  • Handful of fresh basil
  • Handful of fresh coriander
  • Fresh lime or lemon wedges for garnish
  • Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)

Preparation:

  1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
  2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
  3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
  4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
  5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
  6. Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with Thai jasmine rice. Enjoy!
User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent tasty dish!, Member lynne1209

Made this for my husband and he loved it! Said was as good as any restaurant! Very simple to make and quite delicious. Clean plates all round! I used cod loin, prawns and mussels and the combination worked very well. Served with Thai fragrant rice - beautiful. Definitely making this again!

3 out of 4 people found this helpful.

See all 26 reviews

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