Thai Fish Curry

Thai Fish Curry in a bowl with rice and lime

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
849 Calories
50g Fat
16g Carbs
83g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 849
% Daily Value*
Total Fat 50g 64%
Saturated Fat 19g 95%
Cholesterol 221mg 74%
Sodium 1382mg 60%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Protein 83g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fish curry tastes so delectable that you won't believe how fast and easy it is—it's ready in about 20 minutes. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce.

The recipe includes optional vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot or wok. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work.


  • Curry Sauce: 
  • 1/2 cup chopped fresh cilantro stems and leaves
  • 1 13.5 ounce can coconut milk
  • 4 green onions, sliced, including green stems
  • 1 thumb-sized piece galangal or ginger, grated
  • 4 cloves garlic
  • 2 tablespoons fish sauce
  • 1 tablespoon regular chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons brown sugar (or more to taste)
  • 1/2 teaspoon turmeric
  • 1 teaspoon shrimp paste
  • 1 fresh red chile, minced
  • Other Ingredients: 
  • 2 to 3 makrut lime leaves, left whole
  • Handful of fresh mushrooms, sliced (optional)
  • 1 cup green beans, sliced (optional)
  • 3 to 4 fillets or steaks of fish, any type such as salmon, halibut, red snapper, cut into 1 inch cubes
  • 1 medium tomato, cut into small pieces
  • 1 to 2 tablespoons of fresh lime juice or lemon juice, to taste
  • For Serving:
  • Handful of fresh cilantro leaves
  • Lemon wedges or lime wedges for garnish (optional)
  • Thai jasmine rice

Steps to Make It

  1. Gather the curry sauce ingredients.

    Thai Fish Curry ingredients

    The Spruce / Cara Cormack

  2. Place all ​of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well to form the curry sauce.

    Thai curry sauce ingredients in a food processor

    The Spruce / Cara Cormack

  3. Gather remaining ingredients, as well as curry sauce.

    curry ingredients prepped in separated bowls

    The Spruce / Cara Cormack

  4. Pour sauce into a wok or large frying pan and set over medium-high heat. If you have makrut lime leaves, add them too. Bring sauce to a gentle boil.

    curry sauce in a pan

    The Spruce / Cara Cormack

  5. Add mushrooms and green beans (if using). Stir well. Reduce heat to medium-high or until the sauce is simmering nicely. Cover and cook for 6 to 8 minutes or until vegetables have softened.

    curry sauce with vegetables in a pan

    The Spruce / Cara Cormack

  6. Gently stir in the fish and tomato. Continue simmering (covered) for another 2 to 3 minutes or until fish is flaking and cooked to your liking.

    fish and tomato with curry sauce and vegetables in a pan

    The Spruce / Cara Cormack

  7. Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1 to 2 tablespoons of fresh lime juice or lemon juice.

    add fish sauce to the curry in the pan

    The Spruce / Cara Cormack

  8. Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.

    Thai Fish Curry in a pan

    The Spruce / Cara Cormack


  • If you can't find shrimp paste, feel free to substitute 1 extra teaspoon of fish sauce (in addition to the 2 tablespoons already called for in the recipe).
  • If you can't find makrut lime leaves, 2 to 3 bay leaves also work well.