Easy, Delicious Thai Fish Curry!

Thai Fish Curry
Fantastic Thai Fish Curry!. About.com
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 2 - 4 Servings
Ratings (36)

This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in less than 30 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. I like making this curry with salmon, but other types of fish work well too - use your favorite, sea-wise choice and ENJOY!​

What You'll Need

  • 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 tablespoons fish sauce (available at Asian food stores)
  • 1 tablespoon regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons​ brown sugar (or more to taste)
  • 1/2 teaspoons turmeric
  • 1 teaspoons​ shrimp paste OR 1 extra tsp. fish sauce
  • 1 fresh red chili, minced, OR 1/2 teaspoons cayenne OR dried crushed chili OR 1-2 tsp.chili sauce
  • Other Ingredients
  • 3-4 fillets or steaks or fish, any type (I used salmon)
  • 2-3 kaffir lime leaves left whole OR 2-3 bay leaves
  • Handful fresh mushrooms, sliced
  • 1 medium tomato, cut into small pieces
  • Handful of fresh coriander
  • Optional: 1 cup sliced green beans

How to Make It

  1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form the curry sauce.
  2. Pour sauce into a wok or large frying pan and set over medium-high heat. If you have kaffir lime leaves, add them too. Bring to a gentle boil.
  3. Add mushrooms and beans (if using). Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes or until vegetables have softened.
  1. Add fish and tomato and gently stir in. Continue simmering (covered) for another 2-3 minute or until fish is flaking and cooked to your liking.
  2. Do a taste test for flavor, adding more fish sauce if not flavorful or 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.
  3. Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the wok. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Accompany with Thai jasmine rice and enjoy!