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Coconut Fish Curry is a rich, fragrant curry dish where fresh fish is cooked in a rich, creamy coconut milk sauce with red curry paste, warm spices and fresh vegetables. This fish curry recipe cooks in 15 minutes making it an easy weeknight meal.
Growing up I was not a fan of fish. I wish I would have been because I know I missed out on a lot of really delicious seafood dishes. My family lived in Portland, Maine for a few years when I was younger and I remember my parents eating all kinds of fish dishes from lobster, to shrimp pasta, to scallops.
As I became an adult I started to enjoy fish, especially fish recipes that use a rich, flavorful sauce. Today’s Coconut Fish Curry recipe is one that I especially grew to love because the warm spices and red curry paste paired with the sweet coconut milk make for the best sauce pairing with white fish. One of my favorite things about this fish curry recipe is that it only takes about 15 minutes from start to finish. You can’t beat that. I also think the leftovers are even better the second or third day when all of the flavors meld together. If you like coconut milk and curry paste try this slow cooker coconut curry chicken for an easy weeknight dinner.
If you enjoy curry dishes try my Thai Shrimp Curry, Sweet Potato Lentil Curry, Easy Green Curry Chicken, Thai Vegetable Green Curry, and Pumpkin Curry.
Why We Love Fish Curry
This fish curry is packed with flavor! Here is why we love this fish curry recipe:
• Easy to Make: This has to be one of the easiest curries in my repertoire. The whole dish can be prepared and cooked in just 15 minutes, making it the ideal family dinner any night of the week.
• Make Ahead: This delicious recipe is a great make ahead dish, cook earlier in the day, or the day before and heat up when you are ready to eat. As is the case with most curries, I think the leftovers tastes better after a day or two when the flavors sit and meld together.
• Great for a Crowd: This recipe can be doubled up if you are feeding a larger group. It also makes nice leftovers if you want to double the recipe and eat it throughout the week.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Fish – I use a light white fish filet in this recipe, tilapia or cod would be great choices. If you like white fish recipes you also might like this Air Fryer Tilapia or Easy Blackened Fish.
- Vegetables – this recipe uses onion, red bell pepper and fresh cherry tomatoes or diced fresh tomatoes. You can use canned diced tomatoes if you don’t have fresh tomatoes.
- Cilantro – freshly chopped cilantro is added to the curry sauce and I like to add extra to garnish for serving. This isn’t necessary but I do like cilantro paired with it.
- Thai curry paste – I have used a Thai red curry paste in this recipe.
- Ground spices – I use a combination of ground spices in this curry sauce including turmeric, coriander and cumin. I love the warm flavors these three spices make when mixed together.
- Ginger – for the best flavor I like to use freshly grated ginger, but pureed or ground ginger can be used if you can’t find fresh.
- Coconut milk – I add a can of full fat coconut milk to give this coconut curry a lovely creamy texture.
How to Make this Thai Coconut Fish Curry Recipe
Step 1. Prepare the fish: cut the fish fillets into 2 inch pieces and season the fish pieces with the salt and pepper. Set aside.
Step 2. Sauté the vegetables: heat a large pan with the olive oil on medium-low heat. Add the onion, garlic and red bell pepper and sauté for 2 minutes.
Step 3. Add the tomatoes: add the diced tomatoes and cilantro. Cook for 3 minutes.
Step 4. Add the spices: stir in the curry paste, turmeric powder, coriander, cumin, ginger, coconut milk and lemon juice. Bring to a gentle simmer.
Step 5. Add the fish: when simmering, add fish carefully in it. Cover the pan with a lid and cook for 5 minutes.
Step 6. Garnish the curry and serve: remove from the heat garnish with more cilantro and serve the curry with rice.
If you want to pair with a salad try this Lebanese Fattoush Salad or this Mediterranean Cucumber Salad.
Recipe Modifications
- Fish: this curry is made with white fish filets, like tilapia or cod. However, you could also use the same recipe and swap white fish for salmon or even some shrimp. Just ensure you adjust cooking times accordingly.
- Thai curry paste: I have used Thai red curry paste but you could swap this for Thai red, green or yellow curry paste if you prefer. I really like the red curry paste in this recipe in particular!
- Spices: you can use other spices in this recipe. Some good ones are red chili powder, oregano, curry powder, paprika or Italian seasoning.
- Vegetables: I’ve used onion, red bell peppers and tomatoes in this recipe, but you can add in extra veggies if you wish. Some I like are mushrooms, broccoli florets, eggplant, bok choy, carrots, zucchini, or green beans.
- Coconut milk: this recipe uses full-fat coconut milk but you can use light coconut milk. Just keep in mind that it will make the curry thinner than if you use full fat coconut milk.
If you like cod recipes try my easy baked cod with lemon or my air fryer cod recipe.
Recipe Tips
- Sautéing the vegetables: this is a light and aromatic curry, so make sure not to brown the vegetables too much, only give them a light sauté so you keep all that fresh flavor and make sure the vegetables stay slightly crisp and not mushy.
- Cooking the fish: cooking times may vary depending on the thickness of the fish filet, so make sure not to overcook the fish. Only poach in the curry until just cooked through then remove from the heat.
- Adjusting the chili heat: the heat of this curry can be adjusted using the Thai curry paste. Add more if you like a spicy curry, add less if you like your curries on the milder side. You also can add chopped jalapeños, crushed red pepper or cayenne red pepper.
Storage Tips
- Freeze: once cooked and cooled, place the curry into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.
- Leftovers: leftover curry can be stored in an airtight container, in the refrigerator, for up to 5 days.
- Reheating: to reheat leftovers place into a pot and warm up gently to piping hot on the stove, taking care not to overcook the fish, only warm it up. Add a splash of broth or water if the curry look too dry.
More Seafood Recipes
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Coconut Fish Curry
Ingredients
- 1 1/2 pounds white fish filet,, {like tilapia or cod}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 large red bell pepper, cut into large chunks
- 2 large tomatoes, diced {or use 1 cup diced tomatoes}
- 2 tablespoons chopped cilantro, plus extra to garnish
- 3 tablespoons Thai curry paste
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons freshly grated ginger, {or 1/2 teaspoon ground ginger}
- juice of 1/2 a lemon
- 15 ounce can coconut milk
Instructions
- Cut the fish filet into 2 inch pieces and season with the salt and pepper. Set aside.
- Heat a large pan with the olive oil on medium heat. Add the onion, garlic and red bell pepper and sauté for 2 minutes.
- Add the diced tomatoes and cilantro. Cook for 3 minutes.
- Stir in the curry paste, turmeric, coriander, cumin, ginger, coconut milk and lemon juice. Bring to a simmer.
- When simmering, add fish carefully in it. Cover the pan with a lid and cook for 5 minutes. Remove from the heat garnish with more cilantro and serve the curry with rice.
Notes
- Sautéing the vegetables: this is a light and aromatic curry, so make sure not to brown the vegetables too much, only give them a light sauté so you keep all that fresh flavor and make sure the vegetables stay slightly crisp and not mushy.
- Cooking the fish: cooking times may vary depending on the thickness of the fish filet, so make sure not to overcook the fish. Only poach in the curry until just cooked through then remove from the heat.
- Adjusting the chili heat: the heat of this curry can be adjusted using the Thai curry paste. Add more if you like a spicy curry, add less if you like your curries on the milder side. You also can add chopped jalapeños, crushed red pepper or cayenne red pepper.
- Leftovers: leftover curry can be stored in an airtight container, in the refrigerator, for up to 5 days.
- Reheating: to reheat leftovers place into a pot and warm up gently to piping hot on the stove, taking care not to overcook the fish, only warm it up. Add a splash of broth or water if the curry look too dry.
- Freeze: once cooked and cooled, place the curry into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
