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This Thai fish curry is the perfect recipe when you’re after something quick, flavorful, and satisfying. In just 15 minutes, you’ll have tender fish fillets simmered in a fragrant, creamy curry sauce made with red curry paste and coconut cream. Serve with steamed white rice for the perfect meal.
Easy Thai Fish Curry Recipe
This easy Thai fish curry recipe is a vibrant, flavorful dish that’s ready in no time. Tender fish fillets simmer in a rich, creamy curry sauce made with aromatic red curry paste, velvety coconut cream, and a touch of lime juice. The combination of creamy, savory, and tangy flavors is absolutely irresistible. What sets this recipe apart is the balance of bold spices and fresh ingredients, creating a dish that’s both satisfying and packed with flavor without being overwhelming.
Serve it with steamed rice for a quick, satisfying meal full of flavor. Whether you’re looking for a simple weeknight dinner or craving a comforting, flavorful dish, this Thai red curry fish is sure to become a favorite in your recipe rotation. Be sure to check out my video guide and tips and tricks below to help you perfect this dish every time!
Add This To Your Recipe Rotation
- A quick weeknight fix. This dish is perfect for those busy nights when you want something flavorful but don’t have much time. Ready in just 15 minutes, it’s a quick and easy option for a delicious dinner when you need it fast.
- Mouthwatering Thai red curry. The combo of red curry paste, coconut cream, and a touch of lime juice gives this curry the most amazing balance of savory, tangy, and slightly spicy flavors. It’s a dish that will leave you coming back for more!
- Perfectly cooked fish that melts in your mouth. Quick-searing the fish first helps lock in all that moisture, and gently finishing it in the curry keeps the fillets tender, flaky, and never dry.
Ingredients You’ll Need
- White fish fillet – Go for red snapper, cod, barramundi, or rockfish for the best results.
- Salt and pepper
- Cooking oil – Use vegetable or canola oil.
- Red curry paste – I recommend Mae Ploy, Maesri, or Thai Kitchen.
- Red bell pepper
- Chicken broth – If you don’t have it on hand, water works just fine as a substitute.
- Coconut cream – I used coconut cream for a richer, creamier texture, but you can easily swap it for coconut milk if that’s what you have on hand.
- Fish sauce – I recommend using Red Boat Fish Sauce or Megachef Fish Sauce.
- Sugar
- Lime juice
- Cilantro leaves
Check out the recipe card at the bottom of this post for all the ingredient details and exact measurements you’ll need.
Thai Curry Variations
Thai curries come in all kinds of bold, beautiful flavors—each one with its own personality. If you enjoyed this recipe, you’ll definitely want to check out these other tasty variations next!
- Green Curry (Spicy & Herbaceous) – This one brings the heat! Made with fresh green chilies, lemongrass, and Thai basil, green curry is bold, punchy, and full of that vibrant, fiery flavor you’ll keep craving.
- Yellow Curry (Mild & Aromatic) – Always a hit! This golden curry gets its beautiful color and cozy, slightly sweet flavor from turmeric and cumin—comforting, aromatic, and totally satisfying.
- Massaman Curry (Rich & Nutty) – Rich and full of depth, this slow-cooked curry is inspired by Persian flavors, with warm notes of cinnamon, star anise, and a creamy roasted peanut base.
- Panang Curry (Creamy & Peanut-Forward) – Creamy, cozy, and just the right amount of mild—this one’s thicker than red curry with a rich, savory-sweet peanut twist that makes it extra satisfying.
- Pineapple Curry (Sweet & Tangy) – A tropical favorite—sweet, juicy pineapple adds a bright contrast to the heat, while coconut milk keeps it creamy and light.
- Zucchini Curry (Light & Comforting) – A veggie-packed twist with tender zucchini soaking up all the curry flavors—paired with juicy chicken for a hearty, balanced meal that’s both satisfying and healthy.
- Jungle Curry (No Coconut, All Heat!) – A bold and spicy Thai curry—light, brothy, and packed with fresh herbs for a vibrant kick.
How To Make Thai Fish Curry
Start by patting your fish fillets dry with a paper towel to remove any extra moisture. This helps them cook better. Then, sprinkle salt and pepper on both sides—don’t hold back, this is where the flavor starts!
Heat up about 2 tablespoons of oil in a pan over medium-high heat. Once it’s hot, add your seasoned fish fillets. Sear them for about 1–2 minutes on each side until the surface is lightly browned. You want the inside to stay just a little undercooked for now. Once that’s done, take the fish out and set it aside.
In a pot, heat up the rest of the oil over medium heat. Once it’s warm, toss in the curry paste and sauté it for about a minute until it starts smelling amazing. Then, throw in the red bell pepper and stir-fry for another minute, just until it’s a little softened.
Now, pour in the chicken broth and give everything a good stir to scrape up all those tasty bits from the bottom of the pot. Then, add in the coconut cream and stir it all together until it’s nice and smooth. Let it come to a gentle boil—don’t rush it!
Next, toss in the fish sauce, sugar, and lime juice. Give it a good stir to combine everything. Taste it and adjust the seasoning if you think it needs a little more salt, sweetness, or tang! Now, carefully add the seared fish fillets back into the pot.
Let it come to a boil, and once it’s bubbling, turn off the heat. Top it off with some freshly chopped cilantro for that burst of freshness, and it’s ready to serve!
Secrets To The Best Thai Fish Curry Every Time
- For the best results, I recommend using red snapper, cod, barramundi, or rockfish. These mild, flaky white fish are perfect for curry, soaking up all those vibrant flavors while staying tender. Avoid stronger-tasting fish like salmon, as it could overpower the subtle, delicate curry flavors.
- The key to getting the perfect fish in curry is searing it just right. You want to cook it enough to lock in the moisture and flavor, but keep the center slightly undercooked. That way, when it simmers in the curry sauce, it’ll finish cooking and stay nice and tender, flaky, and full of flavor.
- For a rich, creamy curry, I always go for coconut cream—it makes the sauce super smooth. If you can’t find coconut cream, full-fat coconut milk works as a great substitute.
- If you love a bit of heat, go ahead and add extra red curry paste or throw in a fresh chili. But if you’re more on the mild side, start with a little and taste as you go—you can always add more, but you can’t take it out once it’s in!
Frequently Asked Questions
Yes. Thaw it overnight in the fridge (don’t microwave it!) and make sure to pat it dry before searing. This helps get rid of any extra moisture so your curry stays nice and rich.
Yes. If you go with green curry paste, it’ll bring more heat and a fresh, herbaceous vibe. Yellow curry paste, on the other hand, gives a milder, turmeric-forward flavor. Just keep in mind that green curry usually calls for a bit more coconut milk to balance the spice, so adjust accordingly.
The fish is done when it flakes easily with a fork and turns opaque white throughout. You can also check by using a thermometer—the internal temperature should reach 145°F (63°C).
Store any leftover curry in an airtight container in the fridge for up to 3 days. Just make sure the fish is fully covered by the sauce to keep it nice and moist.
To reheat, gently warm the curry sauce over low heat on the stove. Add fresh fish or seafood and cook until it’s heated through and flaky. If you’re using the microwave, heat in short bursts, stirring in between to keep it from overheating.
The sauce freezes really well (up to 1 month), but the fish tends to get mushy. Freeze just the sauce and add fresh fish when you’re ready to reheat. That way, you get the perfect texture every time!
This recipe is 345 calories per serving.
What To Serve With Thai Fish Curry
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Thai Fish Curry
Ingredients
- 14 oz white fish fillet, red snapper, cod, barramundi, rockfish
- salt and black pepper
- 3 tablespoons cooking oil
- 3 tablespoons red curry paste
- 1 small red bell pepper, seeded and sliced into pieces
- 1 1/2 cups chicken broth, or water
- 1/2 cup coconut cream, or coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar, or more to taste
- 1 tablespoon lime juice
- cilantro leaves, for garnishing
Instructions
- Pat dry the fish fillets with paper towels. Season both sides with salt and pepper.
- Heat 2 tablespoons of oil in a pan over medium-high heat. Add the seasoned fish fillets and sear until the surface is lightly browned, about 1–2 minutes per side. The fish should still be slightly undercooked in the center. Remove from the pan and set aside.
- In a pot, heat the remaining oil over medium heat. Add the curry paste and sauté for about 1 minute, until fragrant. Add the red bell pepper and stir-fry for another minute, until slightly softened.
- Pour in the chicken broth and stir to deglaze the pot. Add the coconut cream and stir until well combined. Bring the mixture to a gentle boil.
- Add fish sauce, sugar, and lime juice. Stir to combine and adjust seasoning to taste. Gently add the seared fish fillets back into the pot and bring to a boil.
- Once boiling, turn off the heat and garnish with chopped cilantro before serving.
Video
Notes
- For the best results, I recommend using red snapper, cod, barramundi, or rockfish. These mild, flaky white fish are perfect for curry, soaking up all those vibrant flavors while staying tender. Avoid stronger-tasting fish like salmon, as it could overpower the subtle, delicate curry flavors.
- The key to getting the perfect fish in curry is searing it just right. You want to cook it enough to lock in the moisture and flavor, but keep the center slightly undercooked. That way, when it simmers in the curry sauce, it’ll finish cooking and stay nice and tender, flaky, and full of flavor.
- For a rich, creamy curry, I always go for coconut cream—it makes the sauce super smooth. If you can’t find coconut cream, full-fat coconut milk works as a great substitute.
- If you love a bit of heat, go ahead and add extra red curry paste or throw in a fresh chili. But if you’re more on the mild side, start with a little and taste as you go—you can always add more, but you can’t take it out once it’s in!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
