This fish curry recipe is flavorful, flexible, and ready in under an hour. Made from store-bought curry paste and thick coconut milk, it produces a rich, aromatic stock that balances spicy, savory and slightly sweet flavors. Everything is cooked in one skillet, making it both convenient and satisfying.
Mixed vegetables add texture and brightness, while pieces of fish are gently simmered until tender and flaky. Use any firm, boneless white fish—such as cod, halibut, snapper, haddock, or others—and change the vegetables to suit your taste. Finish your fish curry with a squeeze of lime and a handful of fresh herbs, then serve over rice, noodles or with naan to soak up the coconut sauce.
Tips for the best fish curry
What type of fish is best for fish curry? Tough, flaky fish such as cod, halibut, snapper, or haddock retain their shape in the simmering broth. Richer fish such as mackerel and swordfish can also be used, but have a stronger flavor. Thinner fillets, such as tilapia, can be used but tend to break apart, so stir the curry very carefully if using.
Can I use frozen fish? Yes—you can add it straight from the freezer, but it’s best to cut it into large pieces first. You will need to boil it longer (about 5 minutes, depending on the size of the fish), and the sauce may be runny from excess moisture. If necessary, cook briefly to thicken the curry again.
How spicy is this fish curry? The level of spiciness really depends on the curry paste you use—brands vary quite a bit. We like Maesri, which uses medium heat. For a milder curry, try yellow curry paste; for more deliciousness, use green curry paste, which is generally the spiciest of the three. If food gets too spicy, a little coconut milk or lime juice can help soften it.
What vegetables can I use? Any quick cooking vegetables will work here. Try green beans, peas, mushrooms, sliced red onions, asparagus, bok choy, or whatever you have on hand.
Can I do this earlier? Best served fresh, but leftovers can be stored for a day. Reheat slowly so the fish remains tender.
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