If you’re craving a dish that perfectly balances the vibrant flavors of Thai cuisine with the delicate taste of fish, this Thai Green Curry Fish recipe is exactly what you need. I’ve found that this recipe brings together aromatic herbs, creamy coconut milk, and tender fish to create a restaurant-quality meal right in your kitchen. What makes this dish special is how the fragrant green curry paste infuses the fish with incredible flavor while keeping it light and healthy.
Ingredients
- 1.5 lbs firm white fish fillets (cod, halibut, or sea bass)
- 2 tablespoons Thai green curry paste
- 2 (14 oz) cans coconut milk
- 2 kaffir lime leaves (or 1 tablespoon lime zest)
- 1 cup bamboo shoots, sliced
- 1 cup Thai eggplants, quartered
- 1 red bell pepper, sliced
- 1 cup fresh basil leaves (Thai basil preferred)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons neutral cooking oil
Instructions
- Cut the fish into 2-inch chunks and pat dry with paper towels. Season lightly with salt.
- Heat oil in a large wok or deep skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant.
- Pour in one can of coconut milk and stir until the oil starts to separate from the mixture (about 3-4 minutes).
- Add the remaining coconut milk, kaffir lime leaves, fish sauce, and palm sugar. Bring to a gentle simmer.
- Add the bamboo shoots, eggplants, and bell pepper. Cook for 5 minutes until vegetables start to soften.
- Gently slide the fish pieces into the curry. Simmer for 5-7 minutes until the fish is cooked through.
- Turn off the heat and stir in the fresh basil leaves.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 people
Recipe Notes
For best results, keep these helpful tips in mind:
- Don’t stir the curry too vigorously once you’ve added the fish – it can break apart easily.
- If you can’t find Thai eggplants, regular eggplant chunks work well as a substitute.
- The consistency should be somewhat soupy – if it’s too thick, add a splash of water or chicken broth.
- Taste and adjust the seasoning before adding the fish. The curry should balance sweet, salty, and spicy flavors.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve with jasmine rice to soak up the delicious curry sauce.
- If you’re sensitive to heat, start with less curry paste and adjust to taste.
Thai Green Curry Fish
This Thai Green Curry Fish recipe perfectly balances the vibrant flavors of Thai cuisine with the delicate taste of fish. Aromatic herbs, creamy coconut milk, and tender fish create a restaurant-quality meal.
Ingredients
- 1.5 lbs firm white fish fillets cod, halibut, or sea bass
- 2 tablespoons Thai green curry paste
- 2 14 oz cans coconut milk
- 2 kaffir lime leaves or 1 tablespoon lime zest
- 1 cup bamboo shoots sliced
- 1 cup Thai eggplants quartered
- 1 red bell pepper sliced
- 1 cup fresh basil leaves Thai basil preferred
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons neutral cooking oil
Instructions
- Cut the fish into 2-inch chunks and pat dry with paper towels. Season lightly with salt.
- Heat oil in a large wok or deep skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant.
- Pour in one can of coconut milk and stir until the oil starts to separate from the mixture (about 3-4 minutes).
- Add the remaining coconut milk, kaffir lime leaves, fish sauce, and palm sugar. Bring to a gentle simmer.
- Add the bamboo shoots, eggplants, and bell pepper. Cook for 5 minutes until vegetables start to soften.
- Gently slide the fish pieces into the curry. Simmer for 5-7 minutes until the fish is cooked through.
- Turn off the heat and stir in the fresh basil leaves.
