Easy Thai: Coconut Curry White Fish

This easy, one-dish Thai Coconut Curry White Fish recipe is fool-proof to prepare and full of fresh, bright flavors: basil, lime, coconut milk, and curry.


When I eat at Thai restaurants, I’m always so impressed with the beautiful presentation, the enticing aromas, and all of the complex flavors of the dishes.

Thai dishes often feature a wide variety of different veggies, greens, and fresh herbs, so I know that there’s a ton of nutrition involved in this type of cuisine too.

So I definitely wanted to start experimenting with some Thai-inspired dishes at home, but I did want to start with ingredients that feel familiar and approachable…


A simple one-dish dinner that’s easy to cook on a weeknight and fool-proof to prepare.

I ended up with this easy Thai coconut curry white fish that’s made with fresh, crisp veggies like bell pepper, carrots, and green onions.

And topped with a curry sauce that’s filled with the bright, subtle flavors of lime, garlic, coconut milk, curry powder, and crushed red pepper flakes.


Simple as it is to throw together, this dish looks pretty impressive because of all of the bright, vivid colors.

And the rich aroma of the curry sauce, warm from the oven, is very enticing too.

Just toss the ingredients into a baking dish, cook it in the oven, serve it over white rice (which really soaks up all of the yummy coconut curry sauce), and you’ve got something unique and healthy for dinner that’s also easy to pull off!


Here’s the recipe for Easy Thai Coconut Curry White Fish:

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Easy Thai: Coconut Curry White Fish

  • Author: Jen Elizabeth's Journals
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Fish & Seafood Dish
  • Cuisine: Asian Inspired


This easy, one-dish Thai Coconut Curry White Fish recipe is fool-proof to prepare and full of fresh, bright flavors: basil, lime, coconut milk, and curry.


  • 1 clove garlic, minced
  • 1/2 cup coconut milk
  • 1/4 cup sunflower oil (or substitute other neutral oil such as almond oil or organic canola oil)
  • 1 lime, freshly squeezed
  • 1 Tablespoon curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bell pepper, diced
  • 1 cup shredded carrots
  • 4 green onions (scallions), chopped
  • 1 pound wild-caught, certified sustainable cod (or other white fish such as haddock or halibut), cut into four equally sized portions
  • 1/4 cup basil, chopped
  • Salt


  1. Preheat oven to 400 degrees F.
  2. To a medium baking dish, add the garlic, coconut milk, oil, lime juice, curry powder, and crushed red pepper flakes. Season thoroughly with salt, and whisk ingredients until sauce is well combined.
  3. Add the bell pepper, carrots, and green onions, and season thoroughly with salt. Stir until vegetables are well coated with sauce and evenly distributed through the dish.
  4. Cover the baking dish and cook for 15 minutes.
  5. Remove dish from oven and carefully remove cover. Season the fish with salt, and nestle each piece of fish into the baking dish so that no two pieces of fish are overlapping.
  6. Cover the baking dish and cook for about 15-18 minutes longer, or until fish is flaky, white, and opaque through the center.
  7. Transfer fish to serving plates and add heaping spoonfuls of vegetables and coconut curry sauce. Top with chopped basil. Serve over rice.

Keywords: white fish, cod, halibut, haddock, Thai, basil, coconut milk, curry, easy, healthy, beginner



For More Related Recipes, Check Out:

Creamy Curry Pumpkin Soup

Curry Spice Sweet Potato Hummus

Easy Moroccan Slow Cooker Chicken Tajine







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  1. October 22, 2014 / 2:36 pm

    Wow… beautiful presentation. This looks delicious!!

  2. October 23, 2014 / 9:23 am

    This coconut curry looks so delicious, I hope I can sub in some fried tofu in this πŸ˜€

    Choc Chip Uru

    • Jen Elizabeth's Journals
      October 23, 2014 / 10:23 am

      Absolutely you can, that’s a great idea:)

  3. Suzy
    June 15, 2015 / 10:25 pm

    Love this recipe! Thanks!

    • Benjamin Guez
      May 7, 2020 / 2:19 pm

      Would recipe steps be the same if I used SOLE as the fish

      • Jen Elizabeth's Journals
        May 10, 2020 / 10:18 am

        I’ve never tried this recipe with sole, so I can’t provide an exact cooking time. But yes, I think the flavors would work well.

  4. Catherine
    July 9, 2015 / 9:17 am

    This recipe was DELICIOUS and soooo easy! I will definitely be making it again. Thanks Jen!

  5. September 27, 2015 / 10:27 pm

    Hi! I came across your great recipe (love the step-by-step pics too) and did mine in Le Creuset as all my pans for the oven were in use! The only changes I made were:

    1 cup lite coconut milk
    1/4 cup coconut flakes (from my sister who had some in her freezer)
    1 tbl spoon of coconut oil
    3 tbl spoons curry powder

    (all of above I mixed with garlic + lime juice separate after veggies cooked in Le Creuset on medium;

    1/2 red + 1/4 yellow + 1/4 orange + 1/4 green pepper (with carrots, and green onions)

    In the meantime:
    thin cod fish filets broiled for 6 – 10 minutes
    shrimp pan fried in pan for a minute on each side

    and then thrown into sauce and veggies simmering on low to thicken gravy)

    My hubby thought it was fantastic (and I did too) and was shocked I didn’t add tomatoes as I like to add tomatoes to everything. I didn’t want to ruin the beautiful curry colour πŸ™‚

    And I finished with cilantro on to!

    Thank you so much!!

    • October 8, 2015 / 12:05 pm

      Your modifications sound fantastic! Thanks so much for sending such a nice note to review the recipe πŸ™‚

  6. cynthia
    March 2, 2016 / 10:36 am

    This looks so so yummy! I’m so happy I found this, and your website. I just started a pescatarian diet, and I’ve always ordered/made curry with chicken so I had no idea I could also have it with fish. So excited to try this tonight, but I’m going to try making it on the stove top so wish me luck! P.S I am also from Boston, well the suburbs, its always fun finding a blogger from Boston πŸ™‚

  7. Jerry
    April 2, 2016 / 5:51 pm

    Well take it from someone who can beerly find the kitchen, that this is a wonderful recipe. I cooked for my family and guests and everybody loved this dish which smells and looks delightful
    Many Thanks


  8. April 5, 2016 / 12:50 am

    Great recipe! Really easy to make. For some reason, my fish took over 30 min to cook, but that might be something to do with the oven.
    The dish tasted delicious though! Thank you very much for this lovely recipe and such clear, precise instructions and wonderful illustrations!

  9. April 25, 2016 / 11:02 am

    I made this dish it was delicious and it came out mirror image kudos to the chef from the chef

  10. Adrianne
    July 17, 2016 / 7:52 pm

    I make this regularly. Sometimes I use more coconut milk so I don’t waste the can. I use less oil, maybe about half as much.

    I also use freeze-dried basil. Easy and delicious.

  11. Emma Whinnery Alshaikh
    July 3, 2017 / 11:37 am

    I love this recipe! I use it regularly and my husband and I always love it! I use the whole can of coconut milk and leave it to cook for longer and it is delicious. Also, I use Thai green curry paste and it is to die for! I can’t recommend this recipe enough. Thank you scrumptious pumpkin πŸ™‚

    • Jen @ Jen Elizabeth's Journals
      July 8, 2017 / 1:41 pm

      That’s great, I’m so glad you’re happy with this recipe! Thanks so much for taking the time to send a note! πŸ™‚

  12. Trinny
    January 9, 2018 / 9:47 am

    Made this last night, and it was delicious. We’ve been trying to eat a bit healthier, so I used low-fat coconut milk and cut the oil down to about a tablespoon. We’re not carrot fans, so I subbed an orange bell pepper so we could still have that amazing color. Also sprinkled with chopped cilantro instead of basil since that’s what I had on hand. The red pepper flakes add a ton of flavor to the dish. Such a delicious, beautiful meal but quick and easy for a weeknight. Thanks for the recipe!

  13. Joann
    March 7, 2019 / 5:38 am

    Thanks for the recipe…what’s the calorie count on the finished dish?

    • Jen Elizabeth's Journals
      March 7, 2019 / 8:58 am

      I use the VeryWellFit recipe nutrition calculator to get estimated/approximate nutrition info. According to the calculator, this recipe has about 345 calories per serving – hope this helps πŸ˜„

  14. Ruth Anderson
    May 8, 2019 / 4:46 pm

    this was really tasty! will defintley be making it again but might use coconut crem next time to give a thicker sauce

    • Jen Elizabeth's Journals
      May 8, 2019 / 7:23 pm

      Glad you enjoyed it and thanks for your noteπŸ˜„

  15. Pam
    June 17, 2019 / 1:55 pm


    • Jen Elizabeth's Journals
      June 22, 2019 / 1:25 pm

      Glad you enjoyed! Thanks so much! πŸ˜„

  16. Toni
    August 7, 2019 / 12:27 pm

    Can I switch out the white fish for salmon

    • Jen Elizabeth's Journals
      August 7, 2019 / 8:23 pm

      Hi Toni, I’ve never tried this recipe with salmon but, yes, I think it would work well with the coconut curry flavors. If you do decide to try it, let me know how it works out for you!πŸ˜„πŸ‘

  17. Justine
    January 23, 2020 / 8:14 am

    Can I sub in broccoli instead of carrots?

    • Jen Elizabeth's Journals
      January 23, 2020 / 11:23 am

      Hi Justine,

      Broccoli WILL change the flavor of the dish. Carrots add a subtler, sweeter flavor. But if you love broccoli or that’s what you have on hand, why not give it a try. I’ve never tried it, but my guess is that fresh, small florets should cook evenly along with the bell pepper.πŸ’•

  18. Marianne
    April 27, 2020 / 7:14 pm

    This is easy, delicious and in a constant in our meal rotation. Thanks for sharing!

    • Jen Elizabeth's Journals
      April 28, 2020 / 9:00 am

      I’m so glad this one has worked so well for you. Thank you for writing!❀️

  19. Kim Heinis
    May 27, 2020 / 10:28 am

    This recipe was great, definitely a keeper. Very easy, on-hand ingredients except for the fish. Tasty and easy to digest. My husband that does not like fish loved it. I did leave out the peppers because I don’t like them and added extra carrots.

    • Jen Elizabeth's Journals
      May 28, 2020 / 11:29 am

      Thank you for you review, I’m glad it worked out so great for youπŸ˜„

  20. Ruth
    January 8, 2021 / 5:16 pm

    Hi Jen,
    I made this today with one small change. Instead of using curry powder, I used mild green curry paste. It was amazing! Everyone ate up their portion and I was told that I could make it again. A winner.

    • Jen Elizabeth's Journals
      January 9, 2021 / 2:30 pm

      That substitution sounds delish! Thanks so much for your review πŸ™‚

  21. Dena
    March 5, 2021 / 6:15 pm

    Recipe was killer and will make again, kids had seconds. I made it with flounder last minute so didn’t have bell pepper or basil. I added frozen peas at the end when I took it out of the oven and topped with cilantro cause that’s all I had. Everything else I followed and was delicious.

    • Jen Elizabeth's Journals
      March 8, 2021 / 8:25 am

      Cilantro sounds perfect for this one, glad everyone in the family was happy with it!

  22. Il Razo
    June 14, 2021 / 10:31 pm

    Solid, yummy recipe! I just made a few changes. First I doubled up the garlic. I used coconut oil instead of sunflower and added about a tablespoon of Lee Kum Lee Coconut Curry sauce. It came out good but something was still missing and the lime was a bit too prominent.

    Luckily as a side I made Spicy Bok Choy in Garlic Sauce (from Allrecipes.com), which was a bit too salty. Chocolate in Peanut butter moment as, instead of a side, I spooned it directly atop the finished fish. Oh damn! What was originally two really good dishes became one incredible, make you want to drink the sauce, I’ll probably dream about it delight LOL.

    Thanks so much for the recipe, it will go in permanent rotation. Blessings.

    • Jen Elizabeth's Journals
      June 15, 2021 / 9:48 am

      Blessings πŸ’•πŸ’•

  23. August 12, 2021 / 2:11 am

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  24. Gale R
    June 15, 2023 / 7:59 pm

    So yummy and easy! I did add some coconut flakes to my sauce and used mixed sweet red, yellow and green pepper. The flavor was outstanding.

    • Jen Elizabeth's Journals
      June 17, 2023 / 12:53 pm

      Happy you were pleased, thanks so much!☺️

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