Name: Thai Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 500g white fish fillets (tilapia, cod, or snapper), cut into chunks; 1 tbsp oil (coconut or vegetable); 2 tbsp Thai red curry paste; 400ml coconut milk; 1 cup baby corn, halved; 1/2 cup sliced water chestnuts; 1/2 onion, thinly sliced; 1 red chili, sliced (optional); 1 tbsp fish sauce; 1 tsp brown sugar; Juice of 1 lime; Fresh basil or Thai basil leaves for garnish; Fresh cilantro for garnish; Steamed jasmine rice, to serve

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A fragrant and spicy Thai red curry featuring tender white fish fillets simmered in creamy coconut milk with baby corn and water chestnuts. Enhanced with aromatic herbs and served with jasmine rice, this dish delivers warmth, richness, and bold Thai-inspired flavors.

Why You’ll Love This Recipe

This Thai Fish Curry is a quick yet deeply satisfying dish that balances the heat of red curry paste with the mellow creaminess of coconut milk. The delicate texture of white fish pairs beautifully with the crunch of baby corn and water chestnuts, while aromatic herbs like basil and cilantro add freshness. Ready in just 30 minutes, it’s ideal for weeknight dinners or an easy gourmet meal at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

white fish fillets (tilapia, cod, or snapper)
oil (coconut or vegetable)
Thai red curry paste
coconut milk
baby corn
water chestnuts
onion
red chili (optional)
fish sauce
brown sugar
lime
fresh basil or Thai basil leaves
fresh cilantro
steamed jasmine rice (for serving)

directions

Heat oil in a large skillet or wok over medium heat. Add Thai red curry paste and sauté for 1–2 minutes until fragrant.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Add sliced onions, halved baby corn, and sliced water chestnuts. Simmer for 4–5 minutes until the vegetables are slightly tender.
Gently place the fish pieces into the pan. Simmer for another 5–7 minutes, or until the fish is cooked through and opaque.
Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.
Garnish with sliced red chili (if using), fresh basil, and cilantro.
Serve hot with steamed jasmine rice.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 350 kcal

Variations

Make it Vegetarian: Replace fish with tofu and use soy sauce instead of fish sauce.
Add Greens: Include spinach or bok choy for added color and nutrition.
Creamier Curry: Stir in a spoonful of peanut butter or cashew paste for a richer texture.
Spice Level: Adjust the red chili and curry paste quantity based on your heat preference.
Seafood Mix: Substitute or add shrimp, scallops, or squid for a mixed seafood version.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid microwaving for long periods as the fish can overcook and become rubbery.

FAQs

What type of fish works best in Thai curry?

Firm white fish like tilapia, cod, or snapper are ideal as they hold their shape and absorb the curry flavors well.

Can I use store-bought curry paste?

Yes, a good-quality Thai red curry paste works well. Adjust the amount based on your desired spice level.

Is this curry very spicy?

The heat level depends on the curry paste and red chili used. You can make it mild by reducing both.

Can I use frozen fish?

Yes, just make sure it’s fully thawed and patted dry before cooking to avoid watering down the curry.

What can I use instead of fish sauce?

Soy sauce or tamari (for gluten-free diets) can be used as alternatives, though the flavor will differ slightly.

Can I prepare this dish in advance?

Yes, you can make the curry base ahead and add the fish just before serving to keep it tender.

Is Thai Fish Curry gluten-free?

Yes, provided all the ingredients, especially the curry paste and fish sauce, are certified gluten-free.

Can I freeze Thai fish curry?

Freezing is not recommended, as the fish may become mushy when thawed. It’s best enjoyed fresh.

What side dishes go well with this curry?

Steamed jasmine rice is traditional, but coconut rice or even quinoa can also work well.

How can I thicken the curry?

Let it simmer uncovered for a few more minutes, or add a small amount of cornstarch slurry to thicken.

Conclusion

Thai Fish Curry is a delightful blend of spicy, creamy, and herby flavors that make it both comforting and invigorating. Its quick preparation, rich texture, and depth of taste make it a favorite among Thai cuisine lovers. Perfect with jasmine rice, it’s a warming and satisfying dish you’ll return to time and again.

Spicy and creamy Th

Thai Fish Curry

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Author: Mia
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A fragrant and spicy Thai red curry made with tender white fish fillets, baby corn, and water chestnuts simmered in creamy coconut milk, enhanced with aromatic herbs and served alongside jasmine rice — perfect for a flavorful and warming dinner.

Instructions

Heat oil in a large skillet or wok over medium heat. Add curry paste and sauté for 1–2 minutes until fragrant.
Pour in coconut milk and stir to combine. Bring to a gentle simmer.
Add onions, baby corn, and water chestnuts. Cook for 4–5 minutes until slightly tender.
Gently add fish pieces and cook for another 5–7 minutes, or until fish is opaque and cooked through.
Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
Garnish with sliced chili, fresh basil, and cilantro.
Serve hot with a side of steamed jasmine rice.