Thai Fish Green Curry Recipe

Thai Fish Green Curry, Aromatic & Delicious!
Thai Fish Green Curry, Aromatic & Delicious! D.Schmidt
Prep: 15 mins
Cook: 13 mins
Total: 28 mins
Servings: 4 servings

This beautiful fish curry is made with an aromatic Thai green curry sauce and includes vegetables for a well-rounded, nutritious and delicious dish. Once you've whipped up the special Thai curry sauce, this dish comes together in just a few minutes. Nearly any type of fish can be used -- sole, cod, tilapia, basa, and any other white-fleshed fish to richer-tasting fish like salmon. For the vegetable, you have a choice of baby bok choy or fresh cucumber (the latter added at the last moment before serving). Accompany with plenty of Thai jasmine rice on the side, and you have a gourmet-level Thai dish that's sure to impress any gathering.


  • 1 to 1 1/2 pounds fish (your choice)
  • 1/2 cup chicken stock
  • 2 heads baby bok choy or 1 cup thickly sliced cucumber
  • 1/2 can baby corn, drained (optional)
  • 3 bay leaves
  • 3 tablespoons finely chopped lemongrass or 3 tablespoons frozen or bottled lemongrass (available at Asian stores)
  • 1 green or red chili, minced, or 1/4 teaspoon dried chili flakes (to taste)
  • 3 green onions, sliced
  • 3 to 4 cloves garlic
  • 1 thumb-size piece of galangal or ginger, thinly sliced
  • 1/3 cup chopped fresh coriander/cilantro leaves & stems
  • 1/4 cup fresh basil
  • 1/2 teaspoon whole cumin
  • 1/8 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1 can coconut milk

Steps to Make It

  1. Place all green curry sauce ingredients (lemongrass, chili, green onions, garlic, ginger, fresh and ground coriander, basil, cumin, white pepper, fish sauce, lime juice, brown sugar, and coconut milk) in a food processor, chopper, or blender. Process well and set aside. Prepare the vegetables and cut the fish into large segments.

  2. Pour curry sauce into a pot, wok, or frying pan and switch on heat to medium-high. Add bay leaves and stir until sauce comes to a light boil.

  3. Add chicken stock and bring to a boil for 2 minutes.

  4. Add the fish and gently stir to combine with the sauce. Bring back to the boil, then reduce to medium-low heat (light simmer) for 3 minutes.

  5. Add baby bok choy and baby corn, gently stirring to incorporate (cucumber will be added later). Simmer 2 more minutes.

  6. When fish and vegetables are cooked (fish will flake easily and begin to fall apart -- this only takes a few minutes), remove curry from heat. Add the cucumber (if using). Taste-test the dish for flavor, adding a little more fish sauce if not flavorful enough. More chili can be added if you prefer it spicier, or more sugar if you prefer it sweeter. If too salty or sweet for your taste, add a squeeze more of lime juice.

  7. Serve with a little more fresh basil sprinkled over (fresh-cut chilies can also be added). Accompany with plenty of Thai jasmine rice on the side.

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