Easy Green Thai Fish Curry

This spicy and tangy green Thai fish curry recipe is quick and easy to make, taking just 45 minutes from start to finish. You’ll love this fish curry with Thai flavors for a simple weeknight dinner with some jasmine rice!

You guys, if you love Thai curries, you’ll love this Thai green curry with fish! It has a rich and creamy coconut broth with tender poached fish, fresh vegetables, tangy flavors and a little Thai chili heat! 

This easy Thai green curry recipe is packed with flavor and ready in just 45 minutes, much like this Thai shrimp curry. The curry sauce is so incredible - it's tangy, savory, spicy and just a touch sweet - it's perfection!

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Why this Thai green fish curry recipe works

• The fish is poached in the coconut curry broth at the end of cooking, so you don’t need to worry about over cooking it.
• The spice level is customizable by adding more or less Thai chilis.
• You can also change up the veggies that you add to the curry so you can use what you have on hand.
• While you can make homemade green curry paste, we’re taking a shortcut in this recipe and using store-bought, making it great for quick and easy weeknight meals.

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post. 

You’ll need one pound of cod for this recipe (or substitute with any firm, white fish). I also recommend removing the skin or buying fillets with the skin already removed.

For tangy flavor, you’ll need 2 kaffir lime leaves (bruised or you can use dried) and 1 tablespoon of chopped lemongrass. Bruising the leaves just means they're crushed by hand to release their aromatics. You can use dried kaffir lime leaves if you can’t find fresh.

Lemongrass paste is a good substitute if you don't have lemongrass stalks.

Four ounces of Thai green curry paste adds some heat. You can make homemade paste or use store-bought (I love the Maesri brand for store bought curry paste). Thai green curry paste is usually hotter than red and yellow curry paste, but also has a slightly sweeter taste.

For a different flavor, you can also make this recipe with massaman curry paste or panang curry paste.

Heat is also added to the curry with 2 Thai chilies. You can adjust this amount to suit your spice preference. Try these Thai bird's eye chili substitutes.

I prefer to use low sodium chicken broth or homemade broth like this crockpot chicken broth or this instant pot chicken bone broth.

You’ll also want to use full fat coconut milk for a thick and creamy texture. Light coconut milk will produce a watery broth. The creamy coconut milk also helps balance out the spiciness from the curry paste. 

Variations and substitutions

• If you don’t have cod, you can substitute with almost any other type of firm, white fleshed fish like halibut, haddock or tilapia. You can also make it vegetarian and substitute tofu or other vegetables.
• You can add other vegetables such as green beans, snow peas, kale, asparagus, cauliflower, peppers, or broccoli. 
• Instead of green curry paste, you can use red curry paste or yellow curry paste. It will just change the flavor and spice level slightly.
• You can substitute vegetable broth or seafood broth for the chicken broth.
• Adjust the spice level by adding more or less Thai chilies.
• Instead of fish, use pre-cooked chicken, beef, pork or shrimp and add it in at the end.
• Use Thai basil as a substitute for the cilantro if you can find it.

Step by step instructions to make Thai fish curry

Step 1: Heat the coconut oil over medium heat and add the onion, garlic, ginger and lemongrass. Sauté until softened and starting to brown.

Step 2: Turn the heat to medium high and add the spinach and cook until wilted down.

Step 3: Add the snap peas, cherry tomatoes and Thai chilies and cook 2-3 minutes.

Step 4: Add the curry paste and kaffir lime leaves and cook 2-3 minutes. Add the chicken stock and bring to a simmer for 3-5 minutes.

Step 5: Add the coconut milk and simmer for 5-7 minutes, uncovered.

Step 6: Turn off the heat, add the fish and cover for 10 minutes, letting the fish poach in the hot liquid.

Serve with fresh cilantro, fresh lime juice and instant pot jasmine rice.

Expert tips

1. Be sure to add the cod at the end and poach for just 10 minutes. Any longer than this and the cod will over cook.
2. Full fat coconut milk or coconut cream is essential to ensure the curry doesn't turn out watery.
3. Regularly stir the curry paste after adding it as it can burn quickly.
4. The coconut milk should reduce enough so the curry coats the back of a spoon.
5. Curries tend to get more flavorful as they sit in the fridge, so I highly recommend making this in advance and adding it to your meal prep plans!

Frequently asked questions

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