This 15-minute Coconut Thai Fish Curry recipe features flaky white fish in a balanced Thai curry broth, and is both paleo and keto friendly!
A few years ago when I visited Thailand, I took a cooking class at the resort where we stayed. We made a few traditional Thai dishes, including two types of curry.
One of the best things about Thai food in general and curry in particular is that it has a very balanced flavor profile.
And you don’t need store-bought curry paste to make a great curry!
Easy Coconut Thai Fish Curry Recipe
In this recipe, coconut milk lends subtle sweetness.
Coconut aminos and fish sauce add salty and umami flavors.
Savory depth comes from onion, garlic, and ginger.
Fresh lime juice adds pleasantly tartness and brightens up the flavors of everything else!
How to Make Fish Curry
You might be surprised at how easy this recipe is to make!
Here are the basic steps:
- Sauté a few aromatics (like onion, garlic, and ginger).
- Add the coconut milk (or whatever liquid the recipe calls for) and seasonings, and bring it to a gentle boil.
- Add the fish, cover the pot, and cook until the fish is opaque and flakes easily. This generally takes less than 10 minutes!
Thai Fish Curry
As far as fish curry goes, Thai style is different than Indian style recipes.
Indian fish curry typically uses garlic and ginger as the base. However, it also usually contains stronger spices, such as garam masala, curry powder, or red chilli powder (which is a blend of red chillies along with cumin, coriander, turmeric, and a couple other spices).
Alternatively, Thai fish curry features soy sauce and fish sauce, and lets the flavors of garlic and ginger come through.
Both types of curry are delicious! However, if you’re looking for the best fish curry recipe that has a well-balanced flavor profile, isn’t too heavily spiced, and lets the flavor of the fish shine, Thai curry is the way to go.
What Type of Fish is Good for Curry?
The type of fish used to make curry will depend on your location and what you have access to.
Here in the U.S., I like to use a firm white fish, such as cod, haddock, or halibut.
I like to use de-boned fish fillets for curry. But still be careful because there might be stray bones!
If You’re Trying to Eat More Fish, Here’s More Inspiration:
- New England Fish Chowder
- Classic Fish Cakes
- Sriracha Almond Crusted Salmon
- Hoisin Salmon Burgers with Ginger Mayo
- Lemony Baked Basa
- Ancho Garlic Fish Tacos with Citrus Mint Cabbage Slaw
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Coconut Fish Curry
- 1 tablespoon coconut oil or light olive oil
- 1/2 medium onion thinly sliced
- 2 large cloves garlic minced
- 1 tablespoon fresh-grated ginger
- 3/4 cup canned unsweetened full-fat coconut milk
- 1/2 tablespoon coconut aminos
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon black pepper
- 10 ounces fresh cod fillets cut into 1 1/2-inch chunks
- 1 teaspoon fresh lime juice
- Fresh cilantro for garnish
- Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger and cook until the onion is softened, but not browning, about 5 minutes, stirring occasionally.
- Add the coconut milk, coconut aminos, fish sauce, salt, turmeric, and black pepper, and bring up to a gentle boil.
- Add the cod, cover the saucepan, and cook until the fish is opaque and flakes easily without a fork, about 5 to 7 minutes.
- Turn off the heat and stir in the lime juice.
- Serve garnished with cilantro.
- Net Carbs: 7g per serving
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!