Easy Coconut Curry Fish Recipe

There are some dishes that just feel like home, aren’t there? For me, that’s exactly what this Coconut Curry Fish is. It’s the kind of meal that can turn a chaotic Tuesday evening into a surprisingly serene culinary adventure. I remember the first time I ever made it; I was trying to replicate something I’d tasted at a little Thai place downtown, and honestly, I wasn’t sure I could pull it off. But as the aroma started to fill my kitchen – that intoxicating blend of coconut milk, ginger, garlic, and warming spices – I knew I was onto something special. It’s become my absolute favorite comfort food, right up there with my grandma’s apple pie, but in a totally different, wonderfully savory way. If you’ve ever loved a fragrant, creamy curry, this is your new best friend. It’s got all the comforting warmth of a good curry, but with the delicate flakiness of fish, making it feel a bit more refined, yet still wonderfully approachable.

What is coconut curry fish?

So, what exactly *is* this magical Coconut Curry Fish? Think of it as a luscious, gently spiced curry where tender pieces of fish are simmered in a rich, creamy coconut milk sauce. It’s not a super heavy, overly thick curry; rather, it’s light enough that the delicate flavor of the fish still shines through beautifully. The name itself tells you pretty much all you need to know: coconut milk provides that gorgeous velvety base, and a blend of aromatic curry spices brings everything to life. It’s essentially a one-pot wonder that feels incredibly luxurious without demanding hours in the kitchen. I often describe it as a “hug in a bowl” because it’s so soothing and satisfying, but it also has a bright, zesty quality that keeps things interesting. It’s less about fiery heat and more about a complex, layered warmth that wraps around you with every spoonful.

How do I make coconut curry fish?

Quick Overview

This recipe is all about building layers of flavor quickly and easily. We’ll start by sautéing some aromatics to get things fragrant, then simmer the fish in a luscious coconut milk broth infused with curry paste and spices. It’s designed to be a straightforward, weeknight-friendly meal that delivers maximum flavor with minimal fuss. You’ll be amazed at how quickly this comes together, turning simple ingredients into something truly special in just a few easy steps. Trust me, it’s a game-changer!

Ingredients

For the Main Base:
1 tablespoon coconut oil or vegetable oil: This is my preferred starting point for its subtle flavor and high smoke point. Olive oil works in a pinch, but I find coconut oil really complements the other flavors.
1 medium onion, finely chopped: Yellow or sweet onions work best here. I like to chop them pretty finely so they disappear into the sauce.
2 cloves garlic, minced: Fresh garlic is key! Don’t even think about using the pre-minced stuff if you can help it.
1 tablespoon fresh ginger, grated: This adds a wonderful zing and warmth. A microplane makes grating super easy.
1-2 tablespoons red curry paste: This is where a lot of the magic happens. Start with 1 tablespoon if you’re sensitive to heat, and add more to taste. I usually go for 1.5 tablespoons for a good balance.
1 (13.5-ounce) can full-fat coconut milk: Don’t skimp on the fat here! Full-fat is crucial for that creamy, dreamy texture. Shake the can well before opening.
1 cup vegetable or chicken broth: This thins out the sauce just enough and adds another layer of savory goodness.
1 tablespoon soy sauce or tamari (for gluten-free): Adds a salty, umami depth. Tamari is my go-to if I’m keeping it gluten-free.
1 teaspoon brown sugar or honey: Just a touch to balance out the flavors.
Juice of 1/2 lime: This is non-negotiable for brightness! It really wakes up all the other flavors.
Salt and freshly ground black pepper to taste: Always season at the end.

For the Fish:
1.5 pounds firm white fish fillets, such as cod, tilapia, or halibut: I love using cod for its mild flavor and flaky texture. Make sure the fillets are about 1-inch thick so they cook through without falling apart too easily. Cut them into 2-inch chunks.

For Serving & Garnish:
Cooked jasmine rice: The perfect canvas for soaking up all that delicious sauce.
Fresh cilantro, chopped: Adds a burst of freshness and color.
Lime wedges: For an extra squeeze of bright citrus.
Red chili flakes (optional): If you like a little extra kick!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Grab your favorite large skillet or Dutch oven – one with a lid is ideal. Place it over medium heat. Add your coconut oil and let it get nice and warm. We want it shimmery, but not smoking. This step is all about getting the pan ready to build our flavor base.

Step 2: Mix Dry Ingredients

This recipe doesn’t really have a separate “dry ingredients” step in the traditional sense, but what I like to do is have my curry paste, soy sauce, and sugar measured out and ready to go *before* I start sautéing the aromatics. It makes the process much smoother and prevents anything from burning while you’re scrambling for an ingredient.

Step 3: Mix Wet Ingredients

Have your can of coconut milk opened and whisked (or just stirred well if it hasn’t separated too much), your broth ready, and your lime juice squeezed. Having all these liquids at the ready means you can add them seamlessly to the pan when the time comes. This helps maintain a steady cooking temperature and prevents any interruptions.

Step 4: Combine Aromatics & Spices

Add the chopped onion to the hot oil and cook for about 5-7 minutes, stirring occasionally, until it’s softened and translucent. You don’t want it browned, just tender. Then, add the minced garlic and grated ginger. Cook for another minute until fragrant – be careful not to burn the garlic! Now, stir in the red curry paste. Cook, stirring constantly, for about 1-2 minutes. This step is called “blooming” the paste; it toasts the spices and really deepens the flavor. It’s the secret to a really vibrant curry.

Step 5: Simmer the Sauce

Pour in the can of coconut milk and the broth. Stir everything together, scraping up any bits from the bottom of the pan. Bring the mixture to a gentle simmer. Stir in the soy sauce (or tamari) and brown sugar (or honey). Let it simmer gently for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Taste it and add salt and pepper if needed. Stir in the lime juice.

Step 6: Add the Fish

Carefully nestle the chunks of fish into the simmering sauce. Make sure they’re mostly submerged. Cover the pan with a lid and let the fish poach in the sauce for about 5-8 minutes, depending on the thickness of your fillets. You’ll know it’s done when the fish is opaque and flakes easily with a fork.

Step 7: Finish & Serve

Gently stir in most of the chopped cilantro, reserving a little for garnish. Give it a final taste and adjust seasoning if necessary. Serve immediately over hot jasmine rice. Garnish with the remaining cilantro and lime wedges. If you like a little heat, sprinkle on some red chili flakes.

What to Serve It With

Oh, the possibilities! This Coconut Curry Fish is so versatile, it can fit into almost any meal of the day, and it truly shines with the right companions. For a simple, wholesome BREAKFAST, I sometimes make a smaller portion and serve it with a side of slightly wilted spinach and a perfectly poached egg. It’s surprisingly satisfying and a lovely change from the usual. When we’re going for a more elegant BRUNCH, I like to serve it in shallow bowls with a sprinkle of toasted sesame seeds and a side of those adorable mini naan breads. A crisp, dry white wine or a sparkling water with cucumber and mint is perfect here. As a light and satisfying DESSERT alternative (yes, really!), a small bowl of this curry can hit the spot when you’re craving something warm and flavorful but don’t want anything too heavy or sweet. It’s incredibly comforting after a long day. And for those COZY SNACKS, especially when the weather turns chilly, I love serving it with some warm, crusty baguette for dipping, or even just scooping it up with a spoon while curled up on the couch. My family often requests this with a side of steamed broccoli or green beans to add a nice crunch and freshness. It really is a meal that can adapt to any mood or occasion!

Top Tips for Perfecting Your Coconut Curry Fish

I’ve made this dish more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it from good to absolutely incredible. First, with the ZUCCHINI PREP (if you’re adding it as a veggie, which I often do!), if you’re grating it, make sure to squeeze out as much moisture as possible. Just grate it, place it in a clean kitchen towel, and wring it out. This prevents your sauce from becoming watery. For MIXING ADVICE, remember that the key is not to overwork the sauce once the fish is added. You want the fish to gently poach and cook through without breaking apart into a mush. Stirring too vigorously can do just that. My personal favorite SWIRL CUSTOMIZATION, if I’m adding vegetables like bell peppers or snap peas, is to add them towards the end of the sauce simmering time. This keeps them vibrant and slightly crisp-tender, adding a lovely textural contrast to the soft fish and creamy sauce. When it comes to INGREDIENT SWAPS, don’t be afraid to experiment! If you don’t have ginger, a pinch of ground ginger can work, but fresh is always best. Similarly, if you don’t have red curry paste, green curry paste will give you a different but equally delicious flavor profile – just be mindful that green curry can sometimes be spicier. For BAKING TIPS, while this is a stovetop recipe, if you wanted to, you could certainly finish it in the oven. After adding the fish, cover and transfer to a preheated 350°F (175°C) oven for about 8-10 minutes. And for GLAZE VARIATIONS – though this recipe doesn’t have a traditional glaze, the finished sauce itself is the “glaze.” The key is achieving that perfect creamy consistency. If it’s too thick, add a splash more broth or coconut milk. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce. I learned this the hard way after a few too many watery curry nights! Always taste and adjust seasoning at the very end; that final squeeze of lime juice can make all the difference.

Storing and Reheating Tips

This Coconut Curry Fish is fantastic for leftovers, which is a huge win in my book! If you find yourself with any (and trust me, that’s rare in my house!), storing it properly is key to maintaining its deliciousness. At ROOM TEMPERATURE, it’s best to let it cool down slightly before covering, and I’d recommend refrigerating it within two hours for food safety. It’s generally not recommended to leave it out for extended periods. For REFRIGERATOR STORAGE, I like to transfer any leftovers into an airtight container. It will keep well in the fridge for about 3-4 days. The flavors actually tend to meld together even more overnight, which is a nice bonus! When it comes to FREEZER INSTRUCTIONS, I usually find that fish doesn’t freeze as well as other proteins, so I tend to avoid freezing this dish if I can. However, if you must, make sure to cool it completely, then transfer it to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. It should keep for about 1-2 months. Thawing should ideally happen overnight in the refrigerator. For reheating, the microwave is usually my go-to for speed. Gently reheat on medium power, stirring halfway through, until heated through. You can also reheat it gently on the stovetop over low heat, adding a splash of water or broth if it seems a little dry. I always find that the GLAZE TIMING ADVICE for storage is to add any fresh herbs like cilantro *after* reheating, as they can lose their vibrancy if cooked too long. If you’ve stored it in the fridge, give it a good stir and a taste test before serving; you might need a little extra salt or lime juice.

Frequently Asked Questions

Final Thoughts

I really hope you give this Coconut Curry Fish a try. It’s more than just a recipe for me; it’s a warm memory, a comforting hug, and a reminder of how delicious simple, wholesome cooking can be. It’s the kind of dish that makes everyone in the family happy, and it never fails to impress, even though it’s ridiculously easy. If you love flavorful, aromatic meals that are also incredibly satisfying, this is definitely for you. It’s a testament to how a few well-chosen ingredients can come together to create something truly magical. I’m always so thrilled when readers try my recipes and let me know how they turned out, so please, if you make this, I’d absolutely love to hear about it in the comments below! Feel free to share your own variations or tips too – that’s how we all learn and grow in the kitchen. Happy cooking, and I can’t wait to hear how yours turns out!

Coconut Curry Fish

This quick and flavorful Coconut Curry Fish recipe features tender fish fillets in a rich and aromatic Thai-inspired coconut curry sauce. Perfect for a weeknight dinner!

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Sauce

• 1 teaspoon dark sesame oil
• 1 tablespoon minced fresh ginger
• 4 cloves garlic minced
• 1 cup red bell pepper finely chopped
• 1 cup scallions chopped
• 1 teaspoon curry powder
• 2 teaspoons red curry paste
• 0.5 teaspoon ground cumin
• 4 teaspoons low-sodium soy sauce use tamari for gluten-free
• 1 tablespoon brown sugar
• 2 teaspoons Asian fish sauce
• 1 can light coconut milk 14-ounce
• 0.25 cup fresh cilantro chopped

For the Fish

• 6 fillets tilapia
• salt
• cooking spray

Instructions

 

Preparation Steps

• Preheat broiler.
• Heat 0.5 teaspoon sesame oil in a large nonstick skillet over medium heat. Add the ginger, garlic, red bell pepper, and scallions; cook for 1 minute. Stir in curry powder, red curry paste, and cumin; cook for 1 minute.
• Add soy sauce, brown sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
• Brush fish fillets with the remaining 0.5 teaspoon sesame oil and sprinkle with salt. Place fish on a baking sheet coated with cooking spray.
• Broil for 7 minutes or until fish flakes easily when tested with a fork.
• Serve fish with the curry sauce.

Notes

Serve with jasmine rice and lime wedges for a complete meal.