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Thai Fish Curry
4.9 from 26 votes

Thai Fish Curry

This curry comes together pretty quickly, so have everything cut and ready before you start. You can make the paste ahead and store it in the fridge for months, or just use a good store-bought green curry paste.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 429 kcal
Course: Main Course, Lunch
Cuisine: Thai

Ingredients

OPTIONAL CURRY PASTE
  • 1 teaspoon cumin ground
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 4 clove or ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 5 garlic roughly chopped, cloves
  • ½ cup shallot minced
  • 1 rau ram about 1 cup chopped, or cilantro; bunch
  • lime juice and zest of 2
  • 2 dried shrimp or 1 tablespoon shrimp paste (optional, medium
  • 3 tablespoons ginger minced or galangal
  • 1 lemongrass white and light green parts, minced, stalk
  • 1 tablespoon fish sauce
  • green chile see below, lots
CURRY
  • 2 tablespoons peanut oil or coconut oil
  • 1 onion sliced thin, white
  • 6 ounces snow peas or sugar snap peas
  • 4 tablespoons green curry paste
  • 1 cup coconut milk
  • 2 tablespoons palm sugar or brown sugar
  • 3 tablespoons fish sauce
  • 1 ½ pounds skinless, boneless fish, cut in chunks
  • red chilies chopped for color
  • ½ cup basil leaves Thai variety

Instructions

CURRY PASTE
    Cup of Yum
  1. To make the curry paste, put everything in a food processor and buzz to combine. A word on the chiles, however. They give you a lot of the color in the paste, so you will want a fair number. I’ve made this with about ½ cup of roughly chopped green Thai chiles and it’s fantastic, but very hot. If your heat tolerance isn’t quite there yet, use a similar amount of Anaheims, serranos or jalapenos. Typically, you will need to add around ¼ cup of water for the paste to come together fully. As I mention in the headnotes, this can be made well in advance.
CURRY
  1. To make the curry, heat the coconut oil in a pan over medium-high heat and sauté the onions until slightly browned on the edges, about 6 to 8 minutes. Add the snow peas, curry paste, coconut milk, sugar and fish sauce and mix well. Simmer this gently for 5 minutes. Add 1 cup of water or coconut water, the fish and red chiles into the pan and simmer another 5 minutes. Turn off the heat, mix in the Thai basil and serve over jasmine rice.

Nutrition Information

Calories 429kcal (21%) Carbohydrates 24g (8%) Protein 36g (72%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 4g (20%) Cholesterol 79mg (26%) Sodium 2121mg (88%) Potassium 1163mg (25%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 3098IU (62%) Vitamin C 36mg (40%) Calcium 130mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 24g 8%
Protein 36g 72%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Cholesterol 79mg 26%
Sodium 2121mg 88%
Potassium 1163mg 25%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 3098IU 62%
Vitamin C 36mg 40%
Calcium 130mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.