March 5, 2026
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
- 1½ 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
- 1½ 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
Instructions
- 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.