Thai coconut fish curry

Say “Fish curry” and most people go “Ewww”. Too sad, fish curry is the most delicious thing. The fish ois so mild but is a beautiful texture and perfectly absorbs the gorgeous coconutty, creamy spicy flavours. Absolutely wonderful. Throw some prawns in if you have any.
Serves: 2 • Prep time: 10 mins • Cook time: 20-30 mins • Easy 
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 1 red chilli finely chopped
  • 4 large ripe tomatoes, roughly chopped
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • squeeze of fresh lime
  • 400g coconut cream
  • 2 pollock fillets (skinless and boneless) or other sustainable white fish, cut into chunks
  • small handful of fresh Thai basil, roughly chopped
  • a few chopped spring onions
  • optional mange tout and chopped red pepper
  • sea salt
Heat the oil in a large pan, add the onions, chilli and garlic and cook gently until the onions have softened a bit and started to change colour. Add tomatoes and, if using, pepper and mange tout; gently fry for a couple of minutes.

Stir in the curry paste and fish sauce and cook for a further 2 mins then pour in the coconut cream and bring to a simmer.

Add the chunks of fish, lime juice and season to taste, and simmer gently for 5-8 mins until just cooked through.

Sprinkle the basil and spring onion over the curry to serve.
Nutrition info
White fish is a good source of iodine. Next to dairy products it's the commonest source eaten in the western world. With more and more people (misguidedly) turning away from dairy the population's iodine status is at risk. Iodine plays an important part in thyroid health. If the thyroid is out of kilter then many of the body's processes are impaired.

Make every day this delicious, get a weekly eatnaturally plan!

Give me a fish and I eat for a day, teach me to fish and I eat for a lifetime.
Chinese Proverb
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