Thai Coconut Curry Fish

Servings

3–4 servings

Total Time

25 minutes

---

Ingredients

Fish

• 500 g white fish fillets (cod, halibut, or tilapia)

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp lime juice

Curry Sauce

• 1 can (400 ml) coconut milk

• 1½ tbsp red curry paste

• 1 tbsp fish sauce

• 1 tsp brown sugar

• 1 tsp lime juice

• 1 tsp grated ginger

• 2 cloves garlic, minced

Aromatics

• 1 red chili, sliced

• 2 tbsp fresh cilantro, chopped

• 2 green onions, sliced

Cooking

• 1 tbsp vegetable oil

Garnish

• lime wedges

• extra cilantro

---

Instructions

1. Prepare the Fish

Pat fish fillets dry.

Season with:

• salt

• black pepper

• lime juice

Let sit for 10 minutes.

---

2. Make the Curry Base

Heat oil in a skillet over medium heat.

Add:

• garlic

• ginger

• curry paste

Cook for 1–2 minutes until fragrant.

---

3. Add Coconut Milk

Pour in coconut milk.

Stir well and add:

• fish sauce

• brown sugar

Simmer 3–4 minutes.

---

4. Cook the Fish

Place fish fillets into the sauce.

Simmer gently 6–8 minutes until fish is tender and flakes easily.

---

5. Finish the Dish

Add:

• lime juice

• chili slices

• green onions

Simmer 1 minute.

---

6. Serve

Garnish with:

• cilantro

• lime wedges

Serve hot with:

• steamed jasmine rice

• noodles.

---

✅ Flavor profile

• creamy coconut curry

• mildly spicy

• bright citrus flavor

• tender flaky fish

Perfect for:

• healthy seafood dinners

• Thai-inspired meals

• restaurant-style dishes at home 🍛✨