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Home » Type » Main Courses » Seafood » Coconut Thai Fish Curry

Coconut Thai Fish Curry

May 20, 2020 by Faith Leave a Comment

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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!

Overhead View of Coconut Fish Curry on Vintage Metal Tray on Dark Wooden Table

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!

15 Minute Coconut Thai Fish Curry with Description

In This Article

  • Easy Coconut Thai Fish Curry Recipe
  • How to Make Fish Curry
  • Thai Fish Curry
  • What Type of Fish is Good for Curry?
  • If You’re Trying to Eat More Fish, Here’s More Inspiration:
  • Coconut Fish 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!

Three Quarter Angle of Coconut Fish Curry

How to Make Fish Curry

You might be surprised at how easy this recipe is to make!

Here are the basic steps:

  1. Sauté a few aromatics (like onion, garlic, and ginger).
  2. Add the coconut milk (or whatever liquid the recipe calls for) and seasonings, and bring it to a gentle boil.
  3. 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.

Coconut Fish Curry with Fresh Cilantro Leaves in Foreground

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
  • Whole Grilled Snapper Recipe
  • Sriracha Almond Crusted Salmon
  • Hoisin Salmon Burgers with Ginger Mayo
  • Lemony Baked Basa
  • Ancho Garlic Fish Tacos with Citrus Mint Cabbage Slaw

Coconut Fish Curry in Metal Bowl with Vintage Spoons and Small Dish of Sliced Jalapenos on the Side
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

Overhead View of Coconut Fish Curry on Vintage Metal Tray on Dark Wooden Table

Coconut Fish Curry

By: Faith Gorsky
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!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 12 mins
Course Main Course
Cuisine Thai
Servings 2 servings
Calories 367 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Faith's Tips

  • Net Carbs: 7g per serving

Nutrition

Nutrition Facts
Coconut Fish Curry
Amount Per Serving
Calories 367 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 22g138%
Cholesterol 61mg20%
Sodium 874mg38%
Potassium 812mg23%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 55IU1%
Vitamin C 6mg7%
Calcium 50mg5%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Fish Curry, Thai Fish Curry
Tried this recipe?Let me know how it was!

Coconut Thai Fish Curry Pin

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!

Filed Under: Gluten Free, Low Carb and Keto, Paleo, Seafood Tagged: Coconut Milk Curry, Cod, Fish, Fish Curry, Keto, Paleo, Recipes, Seafood, Thai Fish Curry

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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