Thai Fish Curry – Gimme Some Oven

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This lovely Thai-inspired curry recipe features tender white fish simmered in a creamy coconut curry broth with veggies.

These warm spring evenings have us craving lighter and brighter meals lately, and this easy Thai fish curry hits all the right notes!

Simmered in a rich yellow coconut curry broth with zesty aromatics, tender veggies and your choice of white fish (cod, tilapia, halibut, snapper — take your pick!), this one-pan dinner comes together quickly and easily and couldn’t be more flavorful. I opted to use Thai yellow curry paste in this one, whose hints of lemongrass and turmeric pair beautifully with the delicate flavor of the fish, and then lots of fresh lime juice, ginger and coconut milk bring everything together. I recommend serving it over rice or noodles to soak up every drop of that delicious broth!

This recipe is super versatile, so feel free to swap in whatever other veggies or protein (shrimp, chicken, tofu, etc) that you love best. It’s one of those dinners that tastes impressive but is quick and easy enough for a weeknight, and leftovers taste even better the next day. I think you’re going to love it!

Thai Fish Curry Ingredients

Here are a few quick notes about the ingredients you will need to make this Thai fish curry recipe:

• White fish: White fish — such as cod, halibut, snapper, or tilapia — work beautifully in this curry, offering a mild flavor and flaky texture that soaks up the sauce. Just be sure that whatever fish you choose is firm enough to hold together while simmering.
• Veggies: I used a colorful mix of sliced onion, carrot and broccolini florets as the veggies in the batch shown here, which add great texture and earthy, sweet flavor to the curry. That said, see notes below for ideas for other sauté-friendly veggies that you could add instead.
• Aromatics: Fresh garlic and ginger are the delicious aromatics for this curry, adding warmth, spice, and depth.
• Thai curry paste: Thai yellow curry paste brings a warm, fragrant blend of turmeric, lemongrass, and chiles that pairs perfectly here with the mild flavor of the fish. You’re welcome to swap in Thai red or green curry paste though if you prefer — any of these options would be delicious in this dish.
• Coconut milk: Coconut milk creates a rich, creamy broth that mellows the spice and ties all the ingredients together. It’s essential to use full-fat coconut milk for that velvety Thai curry texture. (This is my favorite brand.)
• Sweetener: Coconut sugar is the sweetener traditionally used in Thai curry to balance the heat and acidity of the broth, but feel free to substitute brown sugar or another sweetener if you prefer.
• Fish sauce (optional): A small splash of fish sauce adds a deep umami richness and a deliciously salty tang to the broth. (This is my favorite brand.)
• Lime juice: Fresh lime juice brightens the curry and adds a pop of acidity to balance the creamy and spicy flavors in the broth. I recommend also serving additional lime wedges with each bowl for anyone who wants an extra squeeze.
• Salt and pepper: Don’t forget to give the curry a taste before serving to season it with extra salt and pepper as needed!
• Toppings: I highly recommend topping each serving bowl with lots of chopped cilantro and chopped scallions, which add the perfect burst of fresh flavor and color.
• Rice or noodles: I recommend serving this fish curry over rice or rice noodles, which serve as a hearty, mild base to soak up the flavors of the curry.

Recipe Variations

Here are a few more tasty twists that you’re welcome to try with this curry:

• Add a different protein: Use salmon, shrimp, scallops, tofu, or shredded rotisserie chicken instead of white fish for a different twist.
• Add more veggies: Add bell peppers, zucchini, snap peas or mushrooms to the sauté along with (or in place of) the carrots and broccolini. You could also wilt in some baby spinach or kale just before serving.
• Use Thai red or green curry paste: Change the flavor profile by using Thai red curry paste for a bolder heat or Thai green curry paste for a herbier, spicier kick.
• Make it spicier: Add sliced Thai chilies or a pinch of chili flakes to boost the heat level.
• Add a crunchy topping: Garnish with toasted peanuts or cashews for extra texture.

More Thai Curry Recipes

Looking for more Thai-inspired curry recipes to try? Here are a few of our favorites:

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