Thai Fish Curry

This delicious Thai fish curry recipe is so full of flavor! The red curry paste and coconut milk form a perfect base for the fish and veggies.

5 from 4 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Author: Emily Wilson

Ingredients

2 tablespoons olive oil divided
2 teaspoons kosher salt divided
½ teaspoon ground black pepper
1 pound mahi mahi or other white fish*
2 cloves garlic minced or grated
1- inch fresh ginger minced or grated
1 shallot sliced
2 medium zucchini chopped into ½ inch pieces
1 red or orange bell pepper chopped into ½ inch pieces
3 tablespoons Thai red curry paste
1 14.5 ounces can coconut milk
1 tablespoon lime juice
1 lime sliced
½ cup chopped basil or other soft herbs parsley, Thai basil, cilantro
Optional - serve with rice and top with sliced red chiles

Instructions

Heat 1 tablespoon of olive oil in a shallow frying pan over medium heat. Pat the fish dry and sprinkle 1 teaspoon of salt and ½ teaspoon black pepper across the fish.
Cook the fish in the frying pan for 3 to 4 minutes on each side, until the fish gently flakes. Set the fish aside.
Meanwhile, heat the remaining tablespoon of olive oil in a dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the garlic, ginger, and shallot and sauté for 1 minute.
Add the zucchini and bell pepper and sauté for another 3 minutes.
Add in the red curry paste and stir continuously for 30 seconds, then pour in the coconut milk. Stir till the curry paste has dissolved.
Increase the heat and bring the mixture to a low boil, reduce the heat and allow to simmer for 10 minutes.
Turn off the heat and stir in the lime juice.
Flake the white fish apart into several large 2-inch pieces. Add the pieces to the curry and stir to combine. Top with fresh basil leaves and serve immediately.
Optional - serve with white or brown rice and top (if desired) with sliced chiles.

Video

Notes

*Fish Options - I've made this recipe using mahi mahi, tilapia, and sea bass. Any white fish with a meaty texture that is semi-firm will work. Both freshwater and saltwater fish will work.

Storage - This recipe will keep in the refrigerator for up to 4 days. I would not recommend freezing it, as the fish and vegetables won't reconstitute well.

Nutrition