Thai Fish Curry Recipe

This incredibly flavorful Thai fish curry recipe with flaky white fish, coconut milk, and green curry paste is pure magic. We’ve been exploring the world of Thai curries, and this one is a winner.

If you’ve been following along, you know we’ve been obsessed with our homemade green curry paste. We have already shared our Thai Green Curry with chicken, but we loved the flavor so much, we had to find another way to use it, and this Thai-inspired fish curry was the answer. It’s everything we hoped for and more.

It’s also really easy to make (I promise!). This saucy green curry fish is perfect for when you’re craving a light, flavorful meal, but you don’t have much time. You’ll gently simmer flaky white fish in a vibrant, aromatic coconut sauce. Then, serve the fish and lots of the creamy green curry sauce over Jasmine rice or rice noodles.

Key Ingredients

White Fish: Choose a flaky white fish for this fish curry. Think cod, halibut, haddock, tilapia, and snapper for a tender, soft texture. Or, go with mahi mahi or sea bass for a slightly firmer texture.

Green Curry Paste: I love using our homemade curry paste, which is bright and super herby thanks to chile peppers, garlic, lemongrass, ginger, mint, and basil. With our recipe, you have complete control over the spice level, which is a big bonus. Of course, you can still use a store-bought Thai curry paste. My favorite is from Maesri (sold in cans).

Coconut Milk: This is a non-negotiable for a creamy curry, and full-fat coconut milk really is best. A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious thick coconut cream inside!

Fish Sauce: This helps to season the curry. I have two favorites in my pantry, including Red Boat and Three Crabs fish sauce.

Vegetables: I always start by cooking some sliced shallots, and then finish the curry with a quick-cooking veggie like snow peas. Zucchini, snap peas, green beans, spinach, asparagus, or small broccoli florets are also great options.

Lime and Fresh Herbs: To build off the fresh, herby flavor of the curry paste, I love finishing the curry with a squeeze of fresh lime juice and a handful of fresh herbs like Thai basil and mint (Italian basil works, too).

Kaffir Lime Leaves (Optional): These are optional, but they add a lovely aromatic flavor to this curry recipe. They used to be sold in my local grocery store, but they have been harder to find recently. You can buy them online, though! If you do find them fresh, buy a bunch, then freeze them!

Find the full recipe with measurements below.

Tips for Making the Best Thai Fish Curry

We’re head over heels for this recipe, and honestly, I think you will be, too. It’s perfect for an easy weeknight dinner, and doubles as a celebration-worthy dish any time of the year. Here are a few tips for making it:

Tip 1: Boost store-bought paste: If you aren’t starting with our homemade green curry paste, you can boost the flavor of store-bought. Store-bought curry pastes range in flavor and spice level. I recommend Maesri (sold in cans). To achieve the fresh, vibrant flavor that homemade paste gives our curry, add the following along with the curry paste in step two of the recipe below: 2 teaspoons minced garlic, 2 teaspoons finely grated fresh ginger, and 2 teaspoons lemongrass paste.

Tip 2: Cook your curry paste first: Before adding the coconut milk, sauté your curry paste in some oil to bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little, and it just begins to stick to the pan. This step makes a huge difference!

Tip 3: Prepare for some spice: Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can make our homemade paste and reduce the chili peppers. Or, swap the green curry paste for yellow curry paste, which is much milder and sweeter.

Tip 4: Don’t forget the rice: This fish curry is extra saucy, so you’ll want a bed of rice or noodles to soak up all the creamy coconut sauce. Jasmine rice, brown rice, coconut rice, cilantro lime rice, or cooked rice noodles are perfect. If you’re trying to keep the carbs down, consider my favorite cauliflower rice.

For more Thai curry inspiration, see our homemade red curry paste, which we used for this easy vegetable curry. Or, for a mild curry, see our homemade yellow curry paste, which we use for this yellow chicken curry. Happy cooking!