A Thai Green Fish Curry is very easy and ready in under 20 minutes. This is a simple recipe that uses a Thai green curry paste with coconut milk for a creamy sauce mixed with white fish and crispy green vegetables.
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I've deliberately kept this Thai green fish curry as easy as possible to create a delicious and very quick curry. You can also use prawns instead of white fish for a Thai Green Prawn Curry, and the cooking time is the same. You'll also love my popular Thai Vegetable Curry or Thai Red Prawn Curry For an Indian Fish curry, try my creamy Keralan Fish Curry My basic Fish Korma is light, low in calories, and takes just 20 minutes.
Ingredient Notes
- Fish -use any white meaty fish in this recipe such as cod, pollock, hake, haddock or coley for example. Look for a fish that is sustainable. As curry has quite a strong flavour, it's a good opportunity to try a less popular variety of fish so we're not always eating the same cod and haddock, which puts more pressure on these fish stocks.
- Coconut Milk -A green thai curry sauce is not as thick as indian curry sauces. You can use regular coconut milk or a reduced fat coconut milk. The reduced fat version will be thinner but still has a lovely creamy taste.
- Vegetables -I've used sugar snap peas and tenderstem broccoli in this recipe, but you could use green beans, mangetout (snow peas) or another variety of broccoli. Tenderstem broccoli, sometimes called broccolini or baby broccoli, has a longer thinner stalk and smaller floret top than normal broccoli and is quicker to cook.
- Curry Paste -I use a green curry paste for this recipe as some thai curry ingredients can be tricky to get hold of. Buy as good quality curry paste as you can. All curry pastes will vary in strength so use the quantity in the recipe card as a guide.
- Fresh Herbs -Fresh coriander or cilantro leaves really add to the thai flavour. I've added a red chilli for extra spice, but this is optional.
How to make it
Put the rice on to cook as per the packet instructions. Add the oil to a large pan and fry the garlic and ginger over a medium heat for 1 minute until soft.
Add the curry paste and stir for 2 minutes. This helps to release the flavour.
Add the coconut milk, stock, fish sauce, juice of half the limes, sugar snap peas and tenderstem broccoli and simmer for 5 minutes.
Add the skinned fish to the curry and simmer for 3 - 4 minutes until the fish is cooked, stirring occasionally.
Serving Suggestion
Serve your Thai Green Fish curry with a wedge of lime and fresh coriander (cilatro) leaves. A diced red chilli adds extra spice.
As a side, you can serve with rice such as basmati, jasmine or sticky white rice or sushi rice. You can also serve with any type of Asian noodles.
Sustainability
When shopping for fish, look for the blue Marine Stewardship Council Logo. This will let you know the fish has been sustainably sourced. The MSC is an international non-profit that uses a labelling system and fishery certification programme to recognise and reward sustainable fishing practices. As always, try to buy your vegetables loose if you can without any packaging. Coconut milk, rice and limes can all be bought as Fairtrade items. Using Fairtrade products is a great way to support sustainable farming practices and lend your support to some of the world's poorest farmers.
Storage
A thai green fish curry can be kept in the fridge for 2 - 3 days. Coconut milk changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day. Leftover rice can also be frozen. Spread it out on a tray to cool then freeze it. Once it has frozen on a tray, you can transfer it to another container. This avoids the rice freezing together in one big lump. Cooked rice will freeze for up to one month without deteriorating in quality. Pop in a pan of boiling water to reheat and make sure rice is piping hot before serving.
More Simple Curry Recipes
Looking for more easy curry recipes like this? Try these:
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📖 Recipe
Thai Green Fish Curry
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Ingredients
- 2 tablespoon vegetable oil organic
- 2 garlic cloves organic, peeled and crushed
- 30 g fresh ginger organic, peeled and grated
- 3 tablespoon thai green curry paste organic
- 400 ml reduced fat coconut milk organic, fairtrade
- 200 ml fish stock organic
- 2 tablespoon fish sauce organic
- 300 g jasmine rice or basmati, organic, fairtrade
- 900 g white fish fillets skinned, boned and cut into bite sized chunks
- 200 g sugar snap peas organic, trimmed
- 200 g tenderstem broccoli
- 2 limes organic, fairtrade
- 10 g coriander or cilantro leaves organic, optional to garnish
- 1 red chilli, deseeded, diced, optional
Instructions
- Put the rice on to cook as per the packet instructions.
- Add the oil to a large pan and fry the garlic and ginger over a medium heat for 1 minute1 until soft.
- Add the curry paste and stir for 2 minutes.
- Add the coconut milk, stock, fish sauce, juice of half the limes, sugar snap peas and tenderstem broccoli and simmer for 5 minutes.
- Add the fish to the curry and simmer for 3 minutes until the fish is cooked., stirring occasionally.
- Chop the remaining lime into wedges and serve with the rice and curry and garnish with the coriander leaves and red chilli.
Notes
Tips
- Use any white meaty fish in this recipe such as cod, pollock, hake, haddock or coley for example.
- A green thai curry sauce is not as thick as indian curry sauces. Use coconut milk or a reduced fat coconut milk. The reduced fat version will be thinner but still has a lovely creamy taste.
- I've used sugar snap peas and tenderstem broccoli (also known as broccolini) in this recipe, but you could use green beans, mangetout or another variety of broccoli.
- Buy as good quality green curry paste as you can. All curry pastes will vary in strength so use the quantity in the recipe card as a guide.
- Fresh coriander or cilantro leaves really add to the thai flavour. A red chilli adds extra spice, but this is optional.
- A thai curry is best served with a fragrant rice such as Jasmine Rice or you could use a basmati rice. You could also serve it with noodles if you like.
Storage
Store in the fridge for 2 - 3 days. Coconut milk changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Jan Wikson
A delicious, fragrant Thai curry and so quick and easy to make.