BEST Thai Fish Coconut Curry!

Delicious Thai Fish Curry!
Delicious Thai Fish Curry!. Taken by D.Schmidt for
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: SERVES 4-6
Ratings (4)

This wonderful Thai Fish Coconut Curry pops with flavor and is so delicious, you'll want to serve it next time you're entertaining. The curry sauce is really easy to make from scratch - just stir together the ingredients, or blend them up in a food processor, chopper, or blender. Also contributing to this sumptuous curry are chunks of juicy pineapple, coconut milk and dry toasted coconut for a tropical-tasting fish curry you'll want to make again and again!

What You'll Need

  • 1 to 1.75 lbs. (500-800 g) fish fillets or steaks (sea-friendly choices are: talapia, basa, or wild salmon - I like basa the best)
  • 1/3 cup dry unsweetened shredded coconut, baking type
  • 1 1/2 to 2 cups fresh pineapple chunks, or equivalent of canned pineapple chunks, drained
  • 1 1/2 to 2 cups cherry tomatoes
  • 1/2 tsp. whole cumin seed
  • handful fresh coriander
  • 1 can good-quality coconut milk
  • 2 shallots OR 1/4 cup red onion, chopped
  • 4 cloves garlic
  • 1-2 fresh red chilies, sliced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle
  • 1 thumb-size piece fresh ginger, cut into fine matchsticks
  • 1/2 tsp. shrimp paste (available by the bottle at Asian/Chinese food stores)
  • 3/4 tsp. turmeric
  • 1/2 tsp. ground coriander
  • 1.5 to 2 Tbsp. brown sugar (to taste)
  • 1 Tbsp. ketchup OR tomato puree (if using puree, sweeten it with 1/2 tsp. sugar)
  • 2 Tbsp. fish sauce
  • 3 Tbsp. fresh-squeezed lime juice

How to Make It

  1. Place shredded coconut in a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown and fragrant. Slide toasted coconut into a bowl to cool.
  2. Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow curry sauce. (If you don't have such a device, simply mince everything well and stir together.)
  3. Pour sauce into a wok or deep frying pan over medium-high heat. Add the fish, pineapple chunks, tomatoes, cumin, and half the toasted coconut (reserve remainder for serving). Stir and bring to a gentle boil.
  1. Once sauce is bubbling, reduce heat to medium-low and cover with a lid. Allow fish curry to simmer 15 to 20 minutes, or until cooked (fish will firm up, turn opaque, and flake easily).
  2. Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough. If not sweet enough for your taste, add more sugar. If too sweet, add another squeeze lime juice. Add more chili for more spice.
  3. Portion curry out into individual bowls or plates with rice on the side. Sprinkle over some toasted coconut and fresh coriander. Lime wedges can also be added. ENJOY!