Thai Fish Curry

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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.

Prep Time5

Cook Time10

Total Time15

Course: Curry

Cuisine: Thai Recipes

Keyword: Thai Fish Curry

Servings: people

Author: Bee Yinn Low

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

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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!

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