Thai Coconut Fish Curry

About This Recipe

Thai Coconut Fish Curry is a Thai curry with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy saucepan or kadai
• ✓ Wooden spoon
• ✓ Chef knife and chopping board
• ✓ Measuring spoons

Ingredients

• 650 g fresh fish fillet, trimmed and portioned
• 35 ml oil
• 180 g onion
• 20 g garlic
• 20 g ginger
• 400 g crushed tomatoes
• 8 g cumin
• 8 g coriander
• 5 g turmeric
• 4 g chilli
• 8 g garam masala
• 250 ml stock
• 15 g coriander leaves

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the ingredients: Weigh and cut all ingredients for Thai Coconut Fish Curry; keep the fish ready before heating the pan.
2. Cook the onion: Heat the oil over medium heat and cook the onion for 7–10 minutes until soft and evenly golden.
3. Add ginger and garlic: Stir in the ginger and garlic and cook for 1 minute without browning them.
4. Bloom the spices: Add the dry spices and stir for 30 seconds until aromatic.
5. Reduce the tomato: Add the tomato and cook until the masala is thick, glossy and no longer watery.
6. Coat the main ingredient: Add the fish and stir until evenly coated with the masala.
7. Simmer: Add the measured stock, coconut milk or water and bring to a gentle simmer.
8. Cook to doneness: Cook fish or seafood until opaque and at least 63°C in the centre.
9. Adjust the sauce: Reduce uncovered if thin, or add hot stock a little at a time if too thick.
10. Finish and rest: Taste, adjust salt and acid, add fresh herbs or garam masala and rest for 5 minutes before serving.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Thai Coconut Fish Curry. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Fish fillet → another firm fillet of similar thickness
• ↔ Fish stock → light vegetable stock
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Keep raw fish or seafood cold and separate from ready-to-eat food. Cook to 63°C, refrigerate within 2 hours and consume refrigerated leftovers within 2 days.

Serving & Plating

Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.

Storage

Cool promptly and refrigerate in a sealed container for up to 2 days. Reheat only once until steaming hot.

Nutrition & Dietary Information

Calories: 500 kcal

Protein: 38 g

Carbohydrates: 40 g

Fat: 20 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.