Go Back
–+ servings
Spicy Coconut Fish Curry

Easy Spicy Coconut Fish Curry for Comforting Weeknight Cheers

This Spicy Coconut Fish Curry is a quick, comforting dish perfect for weeknights, featuring creamy coconut milk and aromatic spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 pound white fish fillets Options include tilapia or cod; shrimp or tofu can be substitutes.
  • 2 tablespoons vegetable oil Ideal for sautéing; adds richness.
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can coconut milk 14 ounces; can use low-fat if desired.
  • 2-3 tablespoons red curry paste Adjust based on spice tolerance.
  • 2 tablespoons fish sauce Infuses umami flavor.
  • 1 teaspoon brown sugar Balances flavors.
For the Fresh Elements
  • 1 cup cherry tomatoes halved
  • 2 cups spinach leaves
For Finishing Touches
  • 1 tablespoon lime juice freshly squeezed
  • fresh cilantro for garnish
  • to taste salt
  • to taste pepper

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Spicy Coconut Fish Curry
  1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
  2. Add the finely chopped onion and sauté for about 5 minutes, until translucent and fragrant.
  3. Stir in minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
  4. Mix in red curry paste and cook for an additional minute.
  5. Pour in coconut milk, fish sauce, and brown sugar; stir and let simmer for 3-5 minutes.
  6. Add the fish chunks, cooking for 5-7 minutes until opaque and flaky.
  7. Stir in cherry tomatoes and spinach; cook for 2-3 minutes until the spinach wilts.
  8. Remove from heat, squeeze lime juice, and season with salt and pepper before serving garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of coconut milk if desired.

Tried this recipe?

Let us know how it was!