Thai Coconut Fish Curry

About This Recipe

Thai Coconut Fish Curry is a Thai recipe written for reliable home cooking. This guide explains the ingredients, preparation order, heat level, cooking time and doneness checks so that a beginner can follow every stage with confidence. Allow 20 Min for preparation and 40 Min for cooking to make approximately 4 servings. Read the complete method before starting, weigh the ingredients accurately and finish the mise en place before heating the pan.

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. Read the complete method first. Weigh all ingredients, cut them evenly and arrange the mise en place beside the cooker.
2. Pat the main ingredient dry. Season evenly with half the salt and pepper; keep raw meat or fish on a separate board.
3. Choose a heavy pan or suitable oven dish. Preheat the pan for 2 minutes over medium-high heat, or preheat the oven to 190°C for a baked or roast recipe.
4. Add the measured oil. Brown the main ingredient in a single layer for 2–4 minutes per side; work in batches so the pan does not steam.
5. Transfer it to a clean plate. Reduce to medium heat, add onion or firm aromatics and cook 4–6 minutes until soft and lightly golden.
6. Add garlic, ginger, herbs or dry spices in the order listed and stir for 30–60 seconds, just until fragrant and not burnt.
7. Add the measured tomato, stock, sauce, rice, noodle or vegetables for this dish. Scrape the base of the pan and bring to a gentle simmer.
8. Return the main ingredient and cook at a gentle simmer, bake or roast for the stated time. Stir only when needed so pieces keep their shape.
9. Check doneness before serving: vegetables should be tender but not mushy; chicken must reach 75°C, minced meat 71°C, beef/lamb pieces 63°C with 3 minutes rest, and fish 63°C and opaque.
10. If the sauce is thin, remove the lid and reduce over medium heat for 3–5 minutes. If too thick, add stock 30 ml at a time.
11. Taste with a clean spoon and adjust salt, acid and spice gradually. Add delicate herbs, butter, cream or lemon only after lowering the heat.
12. Rest meat 5–10 minutes or rest baked dishes 10 minutes. Plate with the suggested accompaniment and serve hot.

Chef Notes & Tips

Chef tip: weigh ingredients before starting, control the heat rather than rushing, and taste only with a clean spoon. Read the doneness and safe-temperature guidance in the method.

Storage

Refrigerate promptly in a sealed container for up to 2 days. Reheat only once until piping 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.