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Thai Coconut Fish Curry

Ingredients

Fish & Veg

  • 800 g  firm white fish  cut into large chunks (cod, hake, haddock or ling)
  • 1 red pepper sliced
  • 1  handful green beans or sugar snaps
  • 1 courgette shaved into ribbons
  • 1 carrot shaved into ribbons

Sauce

  • 1 tbsp neutral oil
  • 1.5 tbsp red Thai curry paste
  • 1 tsp grated ginger
  • 2 garlic cloves crushed
  • 400 ml full-fat coconut milk
  • 1 fish stock pot dissolved in 100ml boiling water
  • 1.5 tbsp light soy sauce
  • 2 tsp fish sauce
  • 1 tsp honey optional

To Serve & Garnish

  • 750 g cooked brown rice
  • Fresh coriander leaves
  • Lime wedges
  • Sliced fresh red chilli
  • Crispy fried onions
  • 2-3 tsp peanut rayu

Method

  • Prep the rice base: Spread the reheated cooked brown rice evenly in the bottom of a large oven-proof casserole or deep baking dish.
  • Layer the vegetables and fish. Arrange the red pepper, green beans, courgette and carrot ribbons over the rice. Place the fish chunks on top.
  • Make the sauce:
Heat oil in a small saucepan over medium heat. Fry curry paste, ginger and garlic for 1–2 minutes until fragrant. Add coconut milk, dissolved stock, soy, fish sauce and honey. Bring to a gentle simmer, then blitz with a stick blender until smooth and glossy.
  • Assemble and cook: 
Pour the blitzed sauce evenly over the fish and vegetables. Cover the casserole with a lid or foil. Let it sit for a few minutes to warm through, or gently heat in a 150°C oven for 8–10 minutes if needed.
  • Serve:
Spoon portions into bowls, making sure each gets rice, veg, and fish. Garnish generously with coriander, lime wedges, sliced chilli, crispy onions and a drizzle of peanut rayu.
Back to recipes
Bowl of noodles in creamy broth topped with sliced chicken, black sesame seeds, fresh cilantro, sliced red onion, and lime wedge
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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