Thai Coconut Fish Curry with Veggies Recipe
Looking for a dinner that practically transports you straight to the tropics? Thai Coconut Fish Curry with Veggies is pure comfort food, brimming with creamy coconut flavor, aromatic curry, and vibrant vegetables. The tender chunks of fish soak up all the luscious sauce, making every bite both soothing and refreshing. This is my go-to meal when I want something impressive yet effortless — and every time, friends rave about how the rich broth paired with sweet veggies and zesty lime makes the perfect balance of flavors.
Ingredients You’ll Need
This short list of ingredients is the heart and soul of Thai Coconut Fish Curry with Veggies, each one with a special duty. Delicious, colorful veggies provide crunch and sweetness, while the coconut milk and curry paste deliver deep, savory richness. A squeeze of lime and a sprinkle of herbs at the end make the whole dish sing!
- Avocado oil: Neutral flavor and high smoke point for sautéing your veggies perfectly.
- Carrots: Thinly sliced carrots melt into the curry, adding sweetness and gentle crunch.
- Yellow onion: Brings savory depth and a bit of natural sweetness as it cooks down.
- Red bell pepper: For striking color and crisp texture; orange or red look gorgeous in the bowl.
- Yellow Thai curry paste: The star of the show — start mild and add more for deeper flavor or heat.
- Coconut milk: Full-fat or light, this ingredient transforms your broth into silk.
- Chicken or vegetable broth: Adjust the amount for desired thickness; it brings all the flavors together.
- Young potatoes: Diced small, they soak up flavor and add satisfying bite.
- White fish (halibut, perch, cod, or tilapia): Mild, flaky fish absorbs the curry beautifully without overpowering it.
- Scallions, cilantro, Thai basil: Fresh herbs add brightness and authenticity at the end.
- Lime: That essential hint of tartness, fresh lime wakes up all the flavors in the bowl.
- Cooked rice: Fluffy rice soaks up the luscious sauce; you can use jasmine or any favorite variety.
How to Make Thai Coconut Fish Curry with Veggies
Step 1: Get Your Rice Going
If you want the full cozy curry experience, start by cooking your rice first. By the time the curry is bubbling and the aromas have filled your kitchen, your perfectly steamed rice will be ready and waiting for all that tasty sauce.
Step 2: Sauté Your Carrots
Preheat your biggest pot or a deep pan over medium heat, and swirl in a tablespoon of oil. Toss in your beautifully thin carrot slices and begin sautéing. Let them get a little tender and sweet — about five minutes, stirring so nothing sticks or burns.
Step 3: Add Onion and Bell Pepper
Next, in go your sliced onions and bell peppers. Watch those colors brighten as they hit the heat. Sauté for another three to four minutes, adding another splash of oil if it looks dry. You’re building a flavorful foundation for the Thai Coconut Fish Curry with Veggies.
Step 4: Toast the Curry Paste
Push your veggies aside and add your curry paste directly to the pot. Stir for just a minute — this quick toasting unlocks incredible flavor. Start with less paste if you like it mild, then you can always add more when tasting.
Step 5: Add Coconut Milk, Broth, and Potatoes
Pour in your creamy coconut milk, then add enough broth to cover the potatoes. Stir in the diced potatoes, bring it all to a boil, then reduce the heat and let it simmer gently for 8–10 minutes. The veggies should be almost tender. Taste (carefully!) and add more curry paste, salt, or pepper if you crave more kick. Usually, the curry paste has plenty of salt already.
Step 6: Poach the Fish and Add Herbs
Gently nestle the fish pieces into the aromatic broth. Let them cook, undisturbed, for about five minutes — they’ll turn opaque and flake easily when done. Just before serving, scatter in Thai basil, cilantro, and scallions, stirring gently to preserve those fresh, herbal notes.
Step 7: Serve and Garnish
Ladle the Thai Coconut Fish Curry with Veggies over bowls of steamy rice. Shower each bowl with more fresh herbs, and give a hearty squeeze of lime right at the table. The flavors will be lively, comforting, and positively crave-worthy!
How to Serve Thai Coconut Fish Curry with Veggies
Garnishes
This curry absolutely shines with bright, aromatic garnishes. Scatter on a big handful of chopped cilantro, Thai basil, and scallions for a welcome pop of color and flavor. Don’t skip the lime wedges — that last-minute squeeze right before eating brightens the whole dish and ties everything together.
Side Dishes
Thai Coconut Fish Curry with Veggies is wonderful on its own, but serving it with warm jasmine rice is a classic move. If you want to round out the meal even further, add a simple cucumber salad or tangy pickled veggies to bring a cooling contrast to the curry’s richness.
Creative Ways to Present
For a fun, hands-on dinner, ladle the curry into wide, shallow bowls and set out a platter of fresh garnishes so everyone can personalize their bowl. Or, serve the curry family-style with rice on the side and let everyone dig in. You could even serve the curry over cauliflower rice for a lighter, veggie-forward twist!
Make Ahead and Storage
Storing Leftovers
Leftover Thai Coconut Fish Curry with Veggies keeps beautifully in the fridge for up to 2 days. Store it in an airtight container and make sure to keep any fresh herbs or lime separate until just before serving, so they stay vibrant.
Freezing
You can freeze the curry itself (without herbs and rice) for up to a month. Just cool it completely, transfer to a freezer-safe container, and label it clearly. Defrost gently in the fridge before reheating to maintain the best texture.
Reheating
To reheat, warm the Thai Coconut Fish Curry with Veggies gently on the stove over medium-low heat, stirring occasionally. Avoid vigorous boiling, which can cause the fish to break apart. Add a splash of broth or coconut milk if it has thickened up in the fridge.
FAQs
Can I use different vegetables in this curry?
Absolutely! Thai Coconut Fish Curry with Veggies is flexible — try snap peas, zucchini, or broccoli for extra color and crunch. Just add quick-cooking veggies near the end so they stay tender-crisp.
I can’t find Thai basil. What can I substitute?
If Thai basil isn’t available, use regular basil or a mix of basil and fresh mint for a similar fragrant finish. Cilantro also adds a lovely herbal touch on its own.
What’s the best kind of fish for this recipe?
Mild, firm white fish such as cod, halibut, perch, or tilapia are perfect for Thai Coconut Fish Curry with Veggies. Their delicate texture absorbs the rich sauce without falling apart.
Is it very spicy?
The beauty of this recipe is how tailored you can make it. Start with less curry paste if you’re spice-shy, and taste as you go. You can always add more paste or even a pinch of chili flakes for extra heat.
Can this be made dairy-free or gluten-free?
Yes! Thai Coconut Fish Curry with Veggies is naturally dairy-free thanks to coconut milk, and using gluten-free curry paste and broth will make this dish completely gluten-free. Always double-check your labels if allergies are a concern.
Final Thoughts
If you’re searching for a weeknight dinner that feels like a getaway, I can’t recommend Thai Coconut Fish Curry with Veggies enough. It’s colorful, flavorful, and surprisingly simple — the kind of meal that makes you feel like a total kitchen star. Give it a try and let its fresh, bright flavors win over your table!
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Thai Coconut Fish Curry with Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This flavorful Thai coconut fish curry with veggies is a comforting and aromatic dish that combines the richness of coconut milk with the vibrant flavors of Thai curry paste. Loaded with colorful vegetables and tender white fish, this curry is perfect for a cozy dinner.
Ingredients
- 1–2 tablespoons
- 2 large, very thinly sliced
- 1 small, thinly sliced
- 2, thinly sliced
- 2–4 tablespoons, to taste
- 2 cans, full fat or low-fat
- 1.5–2 cups, or as needed
- 1 pound, diced
- 1 lb, such as halibut, perch, cod, or tilapia, chopped into 1 inch pieces
- For serving
- For serving
- For serving
Avocado Oil:
Carrots:
Yellow Onion:
Red Bell Pepper:
Yellow Thai Curry Paste:
Coconut Milk:
Chicken Broth:
Young Potatoes:
White Fish:
Scallions, Fresh Cilantro Leaves, Thai Basil:
Fresh Lime:
Cooked Rice:
Instructions
- If making rice, get that started now so it is done by the time your curry is ready. Preheat a large pot or pan with high sides. Add 1 tablespoon oil and add the diced carrots. Sauté for 5 minutes, stirring frequently.
- Add the sliced onions and peppers, sauté for 3-4 minutes. Add more oil if needed.
- Stir in the curry paste (start with 2 tablespoons) and sauté for 1 minute to toast the curry.
- Add the coconut milk, broth, and diced potatoes, covering the potatoes in the broth. Bring to a boil, then lower the heat and simmer for 8-10 minutes, or until the carrots and potatoes are almost done. Taste the broth and adjust seasoning if needed.
- Add the fish, gently tuck it into the broth. Cook for 5 minutes, or until the fish is done. Stir in Thai basil leaves, cilantro, and scallions.
- Serve over rice, garnishing with fresh herbs and a squeeze of lime juice.
Notes
- You can adjust the spiciness of the curry paste to suit your taste preferences.
- Feel free to add other vegetables like green beans or zucchini to the curry.
- This curry is even better the next day as the flavors have more time to meld together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: Thai, Coconut, Fish Curry, Veggies, Thai Curry Paste, Coconut Milk, White Fish, Dinner
