Thai Fish Curry with Coconut Milk and Yellow Curry Paste

Thai Fish Curry: A Light and Flavorful One-Pan Meal for Any Night of the Week

This Thai-inspired fish curry brings together flaky white fish, tender vegetables, and a silky coconut curry broth for a fast, satisfying dinner packed with fresh flavor.

An Easy Weeknight Thai Fish Curry You'll Make Again and Again

If you’re craving a dish that feels light, vibrant, and deeply comforting all at once, this Thai Fish Curry is exactly what you need. Simmered in a fragrant yellow curry broth made with creamy coconut milk, fresh aromatics, and your choice of white fish, this one-skillet meal is as flavorful as it is fuss-free.

What sets this dish apart is its balance—sweetness from coconut sugar, gentle heat from Thai curry paste, acidity from fresh lime juice, and umami depth from fish sauce. Paired with tender broccolini and carrots, it’s a beautiful way to showcase fresh spring produce, though you can easily adapt the veggies and protein to suit your tastes.

Ingredients You’ll Need

• White fish (cod, tilapia, halibut, or snapper): Firm fillets that won’t fall apart while cooking.

• Aromatics: Fresh garlic and ginger add depth and warmth.

• Veggies: Sliced onion, carrots, and broccolini for texture and color.

• Thai yellow curry paste: A mellow, lemongrass-forward base for the sauce. Red or green paste can also be used.

• Full-fat coconut milk: Rich and creamy, it forms the base of the curry broth.

• Coconut sugar: Balances the spice with a hint of sweetness (brown sugar also works).

• Fish sauce (optional): Adds salty umami richness.

• Lime juice: Brightens and balances the curry.

• Salt and black pepper: For seasoning.

• Fresh herbs: Cilantro and scallions for garnish.

• Cooked rice: The perfect base to absorb the flavorful broth.

How to Make Thai Fish Curry

Step 1 – Sauté the Aromatics
In a large nonstick sauté pan, heat olive oil over medium heat. Add diced onion and cook for about 5 minutes. Stir in the carrot, garlic, yellow curry paste, and ginger. Sauté for 2 more minutes until fragrant.

Step 2 – Build the Broth
Add the coconut milk, coconut sugar, and fish sauce. Stir to combine, then heat until the mixture is just about to simmer.

Step 3 – Cook the Fish and Veggies
Add broccolini and mix it into the curry sauce. Nestle the fish fillets into the pan and spoon some curry sauce over them. Cover and let simmer for 4–5 minutes or until the fish flakes easily with a fork.

Step 4 – Finish and Serve
Add fresh lime juice and season with salt and pepper to taste. Serve over rice and top with chopped cilantro, scallions, and extra lime wedges.

Optional Variations

• Swap the protein: Use shrimp, salmon, tofu, or even shredded rotisserie chicken.

• Add more vegetables: Try bell peppers, zucchini, mushrooms, or snap peas.

• Spice it up: Add Thai chili slices or red pepper flakes for more heat.

• Change the curry base: Use red or green Thai curry paste for a different flavor profile.

• Add crunch: Garnish with toasted peanuts or cashews.

Serving Suggestions

• Serve over jasmine rice, brown rice, or rice noodles.

• Pair with a crisp cucumber salad or Thai-style pickled veggies.

• For a heartier meal, top with a soft-boiled egg.

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Not recommended due to the texture change in fish, but the curry base (without fish) freezes well.

• Reheat: Warm gently on the stovetop or in the microwave until heated through.

Final Thoughts

With its creamy coconut base and fresh herbaceous flair, this Thai Fish Curry is proof that weeknight dinners don’t have to be boring. It’s the kind of recipe that feels both nourishing and restaurant-worthy — and it comes together in under 30 minutes with just one pan.

Stay tuned to The Horizons Times for more globally inspired meals that are easy to make and full of flavor.