How can I make an easy Thai coconut fish curry recipe?

You can make this recipe incredibly easy by using a few smart shortcuts. First, use a high-quality, store-bought Thai red curry paste, which saves you the time of making one from scratch. Second, choose a quick-cooking fish like cod or halibut that you can cut into chunks. Finally, use canned full-fat coconut milk for a rich and creamy sauce without any extra effort. The entire dish comes together in one pan in under 30 minutes

What makes a Thai coconut fish curry recipe authentic?

Authenticity in this dish comes from creating a true balance of the core Thai flavors: spicy from the curry paste, salty from fish sauce, sweet from a touch of palm or brown sugar, and sour from fresh lime juice added at the end. Using key aromatic ingredients like garlic and ginger, along with fresh herbs like cilantro and Thai basil for garnish, is also crucial for an authentic taste.

Is there a popular Thai fish curry recipe from Jamie Oliver?

Yes, Jamie Oliver has featured several popular Thai-inspired curry recipes. His approach typically emphasizes using an abundance of fresh, vibrant vegetables and building a fragrant flavor base. While he might encourage making a curry paste from scratch, his recipes follow the same core principles of balancing rich, creamy, and aromatic elements that make this dish so beloved.

What is the best Thai coconut fish curry recipe?

The best recipe is one that perfectly suits your taste! A truly great version starts with a firm, white fish that won't fall apart, uses full-fat coconut milk for the creamiest sauce, and perfectly balances the essential sweet, sour, salty, and spicy flavors. The very best recipes are always finished with a generous amount of fresh garnishes like cilantro, basil, and a final squeeze of lime juice to make all the flavors pop.

Thai Coconut Fish Curry Recipe | Comforting & Easy to Make

Name: Thai Coconut Fish Curry Recipe You’ll Love: Quick, Delicious & Healthy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp coconut oil or vegetable oil; 1 (13.5 oz) can full-fat coconut milk, unshaken; 2-3 tbsp Thai red curry paste; 1 tbsp minced fresh ginger; 2 cloves garlic, minced; 1 lb firm white fish (cod, halibut, or snapper), cut into 1-inch chunks; 1 red bell pepper, thinly sliced; 1 tbsp fish sauce; 1 tsp brown sugar or palm sugar; 1 tbsp fresh lime juice; Fresh cilantro, chopped; Fresh Thai basil leaves; Thinly sliced red chili (optional)

Ingredients

Scale

1 tbsp coconut oil or vegetable oil

1 (13.5 oz) can full-fat coconut milk, unshaken

2–3 tbsp Thai red curry paste

1 tbsp minced fresh ginger

2 cloves garlic, minced

1 lb firm white fish (cod, halibut, or snapper), cut into 1-inch chunks

1 red bell pepper, thinly sliced

1 tbsp fish sauce

1 tsp brown sugar or palm sugar

1 tbsp fresh lime juice

For Garnish:

Fresh cilantro, chopped

Fresh Thai basil leaves

Thinly sliced red chili (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large skillet or Dutch oven over medium heat. Scoop the thick cream from the top of the can of coconut milk and add it to the skillet.

2. Add the red curry paste and cook for 2 minutes, stirring constantly, until fragrant (this is called “blooming”).

3. Add the minced ginger and garlic and cook for another minute.

4. Pour in the remaining liquid coconut milk from the can, the fish sauce, and the brown sugar. Stir to combine and bring to a gentle simmer.

5. Add the sliced red bell pepper and cook for 2-3 minutes until slightly softened.

6. Gently place the fish chunks into the simmering sauce. Reduce the heat to low, cover, and cook for 4-6 minutes, or until the fish is opaque and flakes easily.

7. Remove from heat and stir in the fresh lime juice.

8. Serve immediately over jasmine rice, garnished with fresh cilantro, Thai basil, and sliced red chili, if desired.

Notes

Do not overcook the fish! It will become tough. Check it after 4 minutes.

For a richer flavor, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.

Adjust the amount of curry paste to your preferred spice level.

You can add other vegetables like spinach, snow peas, or broccoli. Add heartier veggies with the bell peppers and leafy greens at the very end.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Author: Maya Thompson
Prep Time: 10
Cook Time: 20
Category: Dinner,Main Course
Method: Stovetop
Cuisine: Thai,American

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 5g
Sodium: 650mg
Fat: 28g
Saturated Fat: 22g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg