This Thai Green Fish Curry is one of those recipes that tastes like it came from a proper Thai kitchen, but is surprisingly simple to make at home. It's quick, full of delicious Thai flavours, and comes together in under 40 minutes, making it perfect for any night of the week. If you've been looking for an easy Thai green curry with fish, this one delivers big flavour with minimal effort.
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Recipe Highlights
TASTE: Creamy, but light. Fragrant & fresh
EASE: Very very easy. And quick!
TOP TIP: Add fish right at the end
SEB'S RATING: No leftovers, ever!
Ingredient Notes
- White fish. We used basa, but you can use firm fish fillets like cod, tilapia or even mahi mahi. The key is choosing a type of fish that holds its shape in the curry sauce.
- Thai green curry paste. The backbone of flavour. Use a good-quality paste from an Asian market or Asian grocery stores. You can adjust the spice level by adding more or less. We love Blue Dragon Thai Green Curry Paste pots. A little secret: this dish works just as well with red curry paste and yellow curry paste, if that's what you have.
- Coconut milk. Use full-fat coconut milk for a rich, aromatic coconut sauce. Light coconut milk works, but the curry will be thinner and less indulgent.
- Stock. Fish stock is ideal, but vegetable stock works well too.
- Potatoes & green beans. These make the curry more substantial. You can swap green beans for snow peas, mange tout or sugar snaps if you prefer.
- Fresh herbs. Fresh coriander and Thai basil bring brightness at the end of cooking (regular basil works just fine too, in our experience).
- Lime juice. Essential for those tangy flavors that balance the creamy sauce.
- Optional extras. Add red bell pepper, bok choy or baby spinach for more veg, or even kaffir lime leaves for extra depth.
A full list of ingredients and detailed instructions can be found in the recipe card below.
Step-By-Step Method
1. Parboil the vegetables. Cook the baby potatoes in boiling water for 5 minutes. Add the green beans and cook for another 3 minutes. Drain and set aside.
2. Cook the curry paste. Heat olive oil in a large pot over medium heat. Add the Thai curry paste, sugar, chopped coriander stalks and chilli flakes. Cook for 1 minute until fragrant.
3. Build the sauce. Pour in the stock and full fat coconut milk, then bring to a gentle simmer. Cook for 5 minutes to allow the flavours to develop.
4. Add vegetables. Add the parboiled potatoes and green beans. Simmer for another 5 minutes, until tender.
5. Cook the fish. Add the fish pieces and gently simmer for 3-5 minutes, until just cooked through.
6. Finish the curry. Remove from the heat and stir in lime juice and Thai basil.
7. Serve. Serve immediately with rice and lime wedges.
Serving Suggestions
This curry is best served with something that soaks up all that creamy sauce:
- Jasmine rice or brown rice
- Rice noodles for a lighter option
- Steamed greens like bok choy or snap peas on the side
A scattering of fresh herbs, spring onions or a sliced red chilli on top works beautifully too.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over medium heat, although the fish will overcook and green beans will lose their vibrant green.
Freezing is not ideal for this recipe, as the texture of the fish and coconut milk can change once thawed.
Recipe Tips
- Don't overcook the fish. Fish cooks quickly. Add it at the end and simmer gently to keep it tender.
- Use full-fat coconut milk. It gives the curry that rich, silky texture you want.
- Adjust the spice level. Add more or less curry paste depending on how spicy you like it.
- Balance the flavours. Taste at the end of cooking and adjust with more lime juice or a pinch of sugar if needed.
More Quick Curry Recipes
If you enjoy quick, flavour-packed Thai curries like this, I've shared more easy curry recipes below for you to try next.
Thai Green Fish Curry
Ingredients
- 200 g (7 oz) baby potatoes halved or quartered depending on size
- 200 g (7 oz) fine green beans trimmed and halved
- 1 tablespoon olive oil
- 3 tablespoon green Thai curry paste we use 2 x Blue Dragon Thai Green Paste Pots
- 1 teaspoon granulated sugar
- 15 g (1 cup (loosely packed)) fresh coriander washed, stalks finely chopped and leaves picked
- 1 teaspoon chilli flakes red pepper flakes
- 200 ml (¼ cup) stock fish stock works best
- 400 ml (14 oz) tin coconut milk rich and creamy
- 500 g (1.1 lb) white fish like cod or basa, thawed if frozen, cut into bite-sized pieces
- juice of 1 lime
- a handful of Thai basil leaves regular basil will work too.
Instructions
- Cook new baby potatoes in a pan of boiling water for 5 minutes.
- Add the green beans and cook for 3 minutes. Drain and set aside for later.
- Heat the oil in a large pan. Add the Thai green curry paste, sugar and finely chopped coriander (cilantro) stalks. Cook over medium heat for 1 minute.
- Pour in the stock and coconut milk, bring it to a gentle simmer and cook for 5 minutes over low heat.
- Tip in the par-boiled potatoes and green beans, and cook for 5 minutes, or until potatoes are tender.
- Finally, add the white fish chunks, bring to a simmer and cook for approximately 3 minutes, until the fish is cooked through.
- Take the curry off the heat and stir in lime juice, corainder and basil leaves.
- Serve immediately over a bed of white rice.
Nutrition
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