5 Delicious Thai Curry Fish Recipes to Try at Home

Thai curry fish recipes bring a delicious twist to your seafood dishes, blending fragrant herbs and spices with fresh fish for a warming meal. With a variety of styles, from red to green curry, there’s something for everyone to enjoy. Dive into these recipes that will have your taste buds dancing and your kitchen filled with the irresistible aroma of Thai cuisine.

Panang Curry Barramundi with Lime

This Panang Curry Barramundi with Lime is a flavorful dish that combines the rich, creamy texture of coconut milk with the bright zest of lime. The barramundi fillets soak up the aromatic curry, which features a balance of sweet and savory flavors, making it a delightful meal for any occasion. It’s relatively simple to make, perfect for both novice and experienced cooks alike.

Pair this dish with some fluffy jasmine rice, and you’ll have a satisfying meal that’s packed with flavor. The lime adds a refreshing twist that elevates the entire dish. You can easily prepare this in under 30 minutes, making it a great option for busy weeknights or a quick weekend dinner.

Ingredients

• 2 barramundi fillets
• 1 tablespoon coconut oil
• 1 cup coconut milk
• 2 tablespoons Panang curry paste
• 1-2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced and zested
• 1 cup sweet potatoes, cubed
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Heat coconut oil in a skillet over medium heat. Add the Panang curry paste and cook for 1-2 minutes until fragrant.
2. Stir in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
3. Add the sweet potato cubes to the skillet and cook for about 10 minutes, or until they start to soften.
4. Gently place the barramundi fillets into the skillet and cover. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily.
5. Finish with lime juice and zest. Serve over jasmine rice and garnish with fresh cilantro.

Green Curry Fish with Basil

Green Curry Fish with Basil is a delightful dish that brings the vibrant flavors of Thai cuisine right to your kitchen. The creamy coconut milk blends beautifully with the aromatic green curry paste, creating a rich and fragrant sauce that perfectly complements tender pieces of fish. This recipe is simple to make, making it accessible for both novice and experienced cooks alike.

The addition of fresh basil adds a wonderful herby note that elevates the dish, while the spices offer just the right amount of warmth. It’s perfect for a cozy dinner and pairs well with steamed rice or noodles, capturing the essence of Thai comfort food.

Ingredients

• 1 lb (450g) white fish fillets (like cod or tilapia)
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable or fish broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup mixed vegetables (like bell peppers, zucchini, and broccoli)
• 1/4 cup fresh basil leaves
• 1 tablespoon vegetable oil
• Lime wedges for serving

Instructions

1. Prepare the Sauce: In a large pan, heat the vegetable oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
2. Add Liquids: Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
3. Cook the Fish: Carefully add the fish fillets to the pan, cooking for about 5-7 minutes, or until the fish is cooked through and flakes easily.
4. Add Vegetables: Stir in the mixed vegetables, fish sauce, and lime juice. Cook for an additional 3-5 minutes until the vegetables are tender.
5. Finish with Basil: Remove the pan from heat and stir in the fresh basil leaves. Serve the curry hot with lime wedges on the side.

Yellow Curry Cod with Thai Herbs

Yellow Curry Cod is a delightful dish that combines the rich flavors of Thai yellow curry with tender pieces of cod. The creamy and aromatic curry sauce complements the fish beautifully, making each bite a burst of flavor. This dish is not only delicious but also simple to prepare, perfect for a weeknight dinner that feels special.

The balance of spices and herbs, combined with the freshness of lime and basil, creates a light and refreshing meal. Serve it over a bed of fluffy rice, and you have a satisfying dish that will impress everyone at the table.

Ingredients

• 2 cod fillets
• 1 tablespoon yellow curry paste
• 1 can coconut milk (400ml)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh basil leaves, for garnish
• 1 cup jasmine rice
• Water, for cooking rice

Instructions

1. Cook the Rice: Rinse the jasmine rice under cold water. In a pot, combine rice with 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.
2. Prepare the Curry: In a large skillet, heat the yellow curry paste over medium heat until fragrant. Add the coconut milk and stir well to combine.
3. Cook the Fish: Gently place the cod fillets into the skillet. Add fish sauce, lime juice, and sugar. Cover and let simmer for about 10 minutes, or until the cod is cooked through and flakes easily with a fork.
4. Serve: Fluff the rice with a fork and place it on each plate. Top with the cod and spoon the curry sauce over. Garnish with fresh basil leaves.

Red Curry Salmon with Coconut Milk

Red Curry Salmon with Coconut Milk is a delightful dish that combines the richness of salmon with the spicy, aromatic flavors of Thai red curry. This recipe is not only packed with flavor but is also simple to prepare, making it an ideal choice for both weeknight dinners and special occasions. The creamy coconut milk balances the heat from the curry, resulting in a dish that is both satisfying and comforting.

This recipe is perfect for those who love seafood and want to explore Thai cuisine. Serve it over steamed rice or alongside fresh vegetables for a complete meal that everyone will enjoy.

Ingredients

• 2 salmon fillets
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 cup green beans, trimmed
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and garlic, sautéing until the onion becomes translucent.
2. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
3. Add the coconut milk, vegetable broth, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
4. Carefully place the salmon fillets into the skillet, skin-side down. Add the sliced bell pepper and green beans around the salmon.
5. Cover the skillet and cook for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh cilantro before serving. Enjoy your Red Curry Salmon with Coconut Milk over rice or with a side of vegetables.

Massaman Curry Fish Stew

Massaman curry fish stew is a delightful dish that brings together the rich flavors of Thai cuisine with the tender texture of fish. This recipe is known for its slightly sweet and spicy profile, making it a cozy meal that’s easy to prepare. The combination of tender potatoes, aromatic spices, and creamy coconut milk creates a comforting bowl that warms the heart.

Making this stew is straightforward, perfect for both weekend cooking or a quick weeknight dinner. You’ll love how the flavors meld together as it simmers, filling your kitchen with mouthwatering scents. It’s a dish that feels special while being simple enough to whip up anytime.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 2 cups coconut milk
• 1 cup fish or vegetable broth
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 tablespoons Massaman curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Fresh cilantro leaves for garnish
• Salt and pepper to taste

Instructions

1. Prepare the Base: In a large pot, heat a little oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the Curry Paste: Stir in the Massaman curry paste and cook for another minute until fragrant.
3. Combine Ingredients: Pour in the coconut milk and broth, then add the diced potatoes. Bring to a gentle boil, reduce heat, and simmer for about 15 minutes or until the potatoes are tender.
4. Add the Fish: Gently place the fish fillets into the pot, cover, and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
5. Season the Stew: Stir in the fish sauce, brown sugar, lime juice, and season with salt and pepper to taste. Let the stew simmer for another minute to meld the flavors.
6. Serve and Garnish: Ladle the stew into bowls and garnish with fresh cilantro leaves. Enjoy hot!