Thai Fish Curry With Vegetables Recipe

Thai Curry with Fish, Vegetables and Rice in Red Bowl
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Prep: 18 mins
Cook: 15 mins
Total: 33 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
452 Calories
23g Fat
30g Carbs
35g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 452
% Daily Value*
Total Fat 23g 30%
Saturated Fat 14g 68%
Cholesterol 70mg 23%
Sodium 1267mg 55%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 21%
Protein 35g
Calcium 277mg 21%
*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 classic fish curry is made with coconut milk and spices plus eggplant and bok choy or other vegetables of your choice. It can be made with any type of fish but is especially good with white-fleshed fish like tilapia, halibut, cod, bassa, and others. It's made completely from scratch and yet cooks up quickly, featuring an authentic curry taste you'll be sure to love. Accompany with plenty of Thai jasmine rice, coconut rice or saffron rice for a delectable and nutritious dinner.


  • 1 pound (0.5 kilograms) fish fillets, such as halibut, tilapia, cod, etc.
  • 2 to 2 1/2 cups eggplant, chopped
  • 1 to 2 heads baby bok choy
  • 1/2 can coconut milk
  • 1 1/2 cups chicken stock (good tasting)
  • 1 bay leaf
  • 2 tablespoons fish sauce
  • 1/2 teaspoon brown sugar
  • 1 to 2 tablespoons vegetable oil
  • 1/4 cup fresh coriander (or cilantro)
  • For the Curry Paste: 
  • 3 tablespoons lemongrass, finely sliced or chopped
  • 4 garlic cloves
  • 1 galangal or ginger, thumb-sized piece
  • 3 tablespoons onion, chopped
  • 1 chile, (yellow or red) or 1/4 to 1/3 teaspoon red chile flakes crushed chile
  • 1 teaspoon turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon whole cumin seeds
  • 1/8 teaspoon allspice

Steps to Make It

  1. Place all curry paste ingredients in mini chopper or food processor and blitz to create a fragrant Thai curry paste. Set aside.

  2. Chop up the eggplant and slice larger bok choy leaves in half. Rinse fish and cut into nice 3 to 4-inch chunks. Set aside.

  3. Warm a wok or frying pan over medium-high heat. Drizzle in 1 to 2 tablespoons oil and swirl around, then add curry paste. Stir-fry 1 minute, then add 3 to 4 tablespoons coconut milk. Continue stir-frying 2 more minutes until lemongrass and onion bits have softened.

  4. Add stock plus bay leaf and stir to combine. Bring to a boil, then add eggplant. Reduce heat to medium-low or until you get a nice simmer. Cover with lid and simmer 6 to 7 minutes.

  5. Add the fish and bok choy, "pushing" them down into the sauce. Cover with lid and simmer 5 more minutes.

  6. Add remaining coconut milk plus fish sauce and sugar, stirring everything together and briefly simmering (fish is cooked when it easily flakes—usually 5 to 7 minutes is enough (try not to overcook or fish will turn tough).

  7. Reduce heat to low and taste-test the sauce. If not flavorful enough, add a little more fish sauce; if too salty or spicy for your taste, add more coconut milk. More chile can be added if you prefer it spicier. Sprinkle over fresh coriander and serve immediately with Thai jasmine rice.

Recipe Variation

  • We like adding smallish chunks of potatoes. We add them first, 5 minutes before the eggplant as they take a little longer to cook. Tomatoes are also delicious and can also be added around the same time that you add the fish and bok choy.

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