Commonly asked questions:
Does this Thai curry work well for other proteins other than fish?
The beauty of this Thai curry recipe is that you can easily swap out the fish for chicken, beef, tofu, or more vegetables. Thai curry goes great with just about anything. If you are thinking about chicken, I would suggest that you use a boneless skinless chicken breast cut in half lengthwise so that the cooking time stays short.
What is the best way to plate this Thai curry fish?
My favorite way to plate this recipe is over a bed or jasmine rice. You can always use brown rice or quinoa if you are trying to cut back on how much white rice you are consuming. There is something incredibly magical when the flavor of the curry and rice mix together. It reminds me of when I was little and I would put white rice in my miso soup at a Japanese restaurant.
What vegetables go well with this recipe?
My favorite vegetable to put next to this Thai fish curry is broccolini. If you haven't hand broccolini before, think of it as a slightly fancier version of broccoli. Some people call broccolini Chinese broccoli because it's often used in Chinese recipes. If you can't find broccolini at your grocery store you can swap out with broccoli, sautéed zucchini, or mushrooms.
Why do I need to use red curry paste in this recipe?
Red curry paste is the source of that beautiful reddish-orange color that makes the classic Thai curry color. The base is usually red bell pepper, red chilies, garlic, ginger, and green onion or shallot with some spices like turmeric and coriander. My favorite red curry paste is made by Thai Kitchen.
If you like this recipe check out these other great recipes on my blog:
Easy Thai Curry Fish
- 1-1.5 lb cod or any other white fish
- ½ lime
- salt & pepper to taste
- ½ red bell pepper thinly sliced
- ½ onion chopped
- 1 garlic clove minced
- 1 tsp ginger grated
- 1 tbsp fresno chili diced (optional if you want to add heat)
- 2 tsp thai curry paste
- 1 tbsp fish sauce
- 1 can coconut milk 13.5 oz can
- 2 tbsp olive oil divided for cooking
- fresh basil for garnish
- Heat a pan to medium head and add in 1 tbsp olive oil. Add in bell peppers, onion (optional fresno chili for heat) and sauté until soft (approx. 3-4 minutes). Then add in garlic and ginger and cook for another minute, while stirring.
- Next, add in coconut milk, curry paste and fish sauce and stir together. Lit simmer for 5 minutes on low heat while you prepare the fish.
- Season both sides of fish with salt, pepper and a squeeze of lime juice.
- Heat another pan to medium heat and add in 1 tbsp olive oil and cook fish for approx. 2 minutes on each side until flakey but not cooked all the way through (you will finish cooking the fish in the curry sauce).
- Once fish becomes flakey, add the fish into the pan with the curry sauce and let simmer for 1-2 minutes until fully cooked.
- Serve over rice and garnish with fresh basil optional.