Easy Thai: Coconut Curry White Fish

 

Easy-Thai-Coconut-Curry-White-Fish

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…

White-Fish-with-Coconut-Curry-Sauce

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

I ended up with thiseasy 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.

Easy-Thai-White-Fish-with-Coconut-Curry

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
  • Category: Fish & Seafood Dish

Description

Total Time: 50 minutes
Hands-On Time: 20 minutes
Cook Time: 30 minutes

Yield: 4 servings

Level: Easy


Scale

Ingredients

  • 2 cloves 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 1/2 tablespoons 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

Instructions

  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. Add a pinch of 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.

 

 

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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20 Comments

  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 😀

    Cheers
    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!

  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 🙂

    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 🙂

  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 🙂

  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

    Jerry

  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 🙂

    • 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! 🙂

  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
      Author
      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 😄

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