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Thai Fish Curry Recipe

Dive into the vibrant flavors of Thailand with this incredibly easy Thai Fish Curry recipe! Using monkfish (the poor man's lobster!), this dish boasts a rich, creamy coconut milk base infused with fragrant kaffir lime leaves, galangal, and lemongrass. The subtle citrus notes and spicy kick will tantalize your taste buds. Perfect for a weeknight meal or an impressive dinner party, this recipe is guaranteed to transport you straight to a Thai beachside restaurant. Find kaffir lime leaves and galangal at most Asian grocery stores – trust us, they're worth the search!

Prep Time 15 mins
Cook Time 25 mins
Calories 410.2 kcal
Protein 39g
Rating 4.1 (7 Reviews)
Thai Fish Curry 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Fish Curry

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How to Make Thai Fish Curry

  1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add 3 tablespoons of Thai green curry paste, 2 minced cloves garlic, 4-5 kaffir lime leaves, and 1 inch of thinly sliced galangal. Stir-fry for 1 minute, or until fragrant.
  3. Add 1 medium onion (chopped), 2-3 Thai chilies (finely chopped, adjust to your spice preference), and 1 red bell pepper (chopped). Stir-fry until onions are softened, about 3-5 minutes.
  4. Pour in 1 ½ cups vegetable broth, ½ cup dry sake, 2 tablespoons shrimp sauce, 1 (13.5 ounce) can full-fat coconut milk, and 2 stalks lemongrass (bruised). Bring to a boil.
  5. Gently add 1 pound monkfish, cut into 1-inch cubes, and 1 cup quartered tomatoes. Cover and simmer for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water to create a slurry.
  7. Slowly pour the cornstarch slurry into the curry, stirring constantly until the sauce has thickened to your desired consistency.
  8. Remove kaffir lime leaves before serving (optional).
  9. Stir in the juice of 1 lime and garnish with ¼ cup chopped fresh cilantro.
  10. Serve hot with steamed jasmine rice.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

15g

Fat

94g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Curries 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Fruit Seafood Vegetables Asian Thai Easy Fish Dietary Spicy Stir Fry Taste Mood Technique