I just made a Thai Coconut Fish Soup that tastes outrageously layered for how easy it is and will absolutely make you rethink ordering takeout tonight.

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I am obsessed with this Thai Coconut Fish Curry because it hits every spot my brain tells my mouth to want. I love the way the coconut milk feels rich but not heavy, and how chunks of firm white fish stay tender instead of falling apart.

This Thai Fish Dish is bright, sharp, and messy in the best way. But it doesn’t try too hard.

It’s simple, loud, and makes rice feel like it earned its place. I crave it on a weeknight and on a weekend.

Coconut Curry Tilapia that actually makes me shut up and eat right now.

Ingredients

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Firm white fish, flaky protein that soaks up sauce and feels comforting.
Coconut milk, creamy and rich, it makes the curry silky and cozy.
Thai red curry paste, spicy backbone, start mild if you’re nervous.
Vegetable oil, it helps the paste bloom and keeps things from sticking.
Onion, sweet crunch that melts into the sauce and adds depth.
Garlic, punchy aroma that’s classic and totally necessary.
Ginger or galangal, zingy warmth that brightens the whole pot.
Lemongrass, aromatic citrus notes; it’s optional but worth it.
Kaffir lime leaves, fragrant lift that smells like Thai street food.
Red bell pepper, color and sweet crunch for balance.
Bamboo shoots, crisp texture and subtle tang.
Chicken stock or water, thins the curry so it isn’t too heavy.
Fish sauce, salty umami that makes everything taste real.
Palm or brown sugar, a hint of sweetness to calm the spice.
Lime juice, bright acid that wakes up the flavors.
Fresh chilies or flakes, extra heat if you like it fiery.
Thai basil, herbal punch that you’ll want a lot of.
Cilantro, fresh green garnish that lightens each bite.
Salt and pepper, basics to taste so it doesn’t fall flat.
Jasmine rice, fluffy bed that soaks up the saucy goodness.

Ingredient Quantities

1 lb (450 g) firm white fish (cod, halibut, snapper), cut into 1 inch pieces

1 can (14 oz / 400 ml) full fat coconut milk

2 to 3 tbsp Thai red curry paste (start with 2 if you like milder)

1 to 2 tbsp vegetable oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tbsp fresh ginger or galangal, minced

1 stalk lemongrass, bruised and chopped into large pieces (optional but recommended)

4 kaffir lime leaves, torn

1 red bell pepper, thinly sliced

1 cup bamboo shoots, drained (canned)

1/2 cup chicken stock or water

2 tbsp fish sauce

1 tbsp palm sugar or light brown sugar

1 tbsp fresh lime juice

1 to 2 fresh red chilies, sliced, or 1/2 tsp chili flakes (optional)

1 cup fresh Thai basil leaves, packed (or regular basil if needed)

1/4 cup fresh cilantro, roughly chopped for garnish

Salt and black pepper to taste

3 cups cooked jasmine rice, for serving

How to Make this

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1. Pat the fish dry and cut into 1 inch pieces, slice the onion and red pepper, mince garlic and ginger, bruise and chop the lemongrass, tear the kaffir lime leaves and drain the bamboo shoots so everything is ready.

2. Heat 1 to 2 tbsp vegetable oil in a large skillet or wok over medium heat until shimmering, add the sliced onion and a pinch of salt and cook until soft and slightly brown about 5 minutes.

3. Add 2 to 3 tbsp Thai red curry paste to the onions and stir for 1 minute until fragrant, then add the minced garlic and ginger and cook 30 to 45 seconds more so they dont burn.

4. Pour in the can of full fat coconut milk and 1/2 cup chicken stock or water, stir until the curry paste is fully dissolved into the sauce and bring to a gentle simmer.

5. Add the bruised lemongrass, torn kaffir lime leaves, 2 tbsp fish sauce and 1 tbsp palm sugar or light brown sugar, taste and adjust saltiness and sweetness now because once the fish goes in it will mellow.

6. Add the sliced red bell pepper, bamboo shoots and optional sliced chilies or 1/2 tsp chili flakes; simmer gently 3 to 4 minutes so the veggies start to soften but still have some bite.

7. Gently slide the fish pieces into the simmering curry in a single layer, cover and simmer very gently for 4 to 6 minutes depending on thickness until the fish flakes easily with a fork; dont stir aggressively or the fish will fall apart.

8. Remove from heat, stir in 1 tbsp fresh lime juice and 1 cup packed Thai basil leaves until wilted, adjust seasoning with more fish sauce, lime or sugar if needed.

9. Spoon the curry over 3 cups cooked jasmine rice, garnish with 1/4 cup chopped cilantro and extra basil, crack some black pepper and serve immediately.

Equipment Needed

1. Large skillet or wok, something wide so the fish cooks in one layer
2. Cutting board, big enough for fish and veggies
3. Sharp chef’s knife for slicing and chopping
4. Measuring spoons and 1/2 cup measure for coconut milk and stock
5. Wooden spoon or heatproof spatula for stirring
6. Fish spatula or tongs to gently turn or lift fish pieces
7. Can opener and a fine mesh strainer to drain the bamboo shoots
8. Small bowl for sauces and to mix fish sauce with sugar
9. Citrus juicer or fork to squeeze the lime
10. Ladle and serving spoon plus bowls for mise en place and serving rice

FAQ

Q: Can I use frozen fish instead of fresh? A: Yes, you can, just thaw it completely and pat it dry so it doesn't water down the sauce; frozen cod or snapper work fine, but avoid soggy fillets.

Q: How spicy will this be and how do I make it milder? A: With 2 tbsp curry paste it's medium spicy for most people; use 1 tbsp for mild, remove seeds from chilies or skip them, and add more coconut milk to tone it down.

Q: I dont have kaffir lime leaves or lemongrass, what can I use? A: If unavailable, add extra lime zest and a little extra lime juice for brightness; fresh ginger helps too, but the flavor wont be exactly the same.

Q: How do I prevent the fish from overcooking? A: Cut fish into even 1 inch pieces, add them near the end of simmering, and cook 4 to 6 minutes until just opaque; fish keeps cooking a bit after you turn off the heat.

Q: Can I make this ahead and reheat it? A: Yes, but add fish only when reheating if possible; cooked fish becomes flaky and can fall apart after repeated reheating, so store sauce and fish separately if making ahead.

Q: Any tips to make the sauce richer or more balanced? A: Use full fat coconut milk and simmer gently to thicken, adjust fish sauce for saltiness, palm sugar for sweetness, and lime for acidity until it tastes balanced to you.

Thai Coconut Fish Curry Recipe Substitutions and Variations

Firm white fish (cod, halibut, snapper): swap with skinless salmon or trout for richer flavor, or use firm tofu (extra firm, pressed) for a vegetarian option. Both keep their shape in the curry, though tofu soaks up more sauce.
Full fat coconut milk: use light coconut milk plus 2 tbsp coconut cream for a lighter but still creamy result, or replace with canned evaporated milk mixed with a little coconut extract if you have none on hand.
Thai red curry paste: use green curry paste for a brighter herbier profile, or mix 1 tbsp tomato paste + 1 tsp chili paste + pinch of ground coriander and cumin in a pinch. Start with less if you dont want it too hot.
Kaffir lime leaves / lemongrass: if you dont have kaffir leaves, add extra lime zest and a squeeze of lime juice at the end; for lemongrass, substitute 1 tsp lemongrass paste or 1 tbsp finely grated lime zest combined with a little ginger.

Pro Tips

1. Pat the fish really dry before you cut it, otherwise the curry will get watery and the pieces wont brown a little on the edges. If you have time let the pieces sit on paper towels for 10 minutes, seriously makes a difference.

2. Bloom the curry paste in the oil with the onions first, dont just throw it in the coconut milk. Cook it a minute till fragrant, that makes the flavor deeper. If it looks like its sticking add a splash of stock or coconut milk and scrape the bottom, dont burn it.

3. Keep the simmer gentle once the fish goes in. A full boil will shred the fish and make it grainy. Cover, low heat, check at 4 minutes. If the pieces are thick add another minute but dont overcook.

4. Taste and adjust at two points: after you add fish sauce and sugar, and again at the end after lime and basil. Flavors mellow while cooking so you might need a little more salt, acid or heat at the end. If it tastes flat, a tiny pinch of salt or extra lime juice will wake it up quickly.

Thai Coconut Fish Curry Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made a Thai Coconut Fish Soup that tastes outrageously layered for how easy it is and will absolutely make you rethink ordering takeout tonight.

Servings

servings

Calories

570

kcal

Equipment: 1. Large skillet or wok, something wide so the fish cooks in one layer
2. Cutting board, big enough for fish and veggies
3. Sharp chef’s knife for slicing and chopping
4. Measuring spoons and 1/2 cup measure for coconut milk and stock
5. Wooden spoon or heatproof spatula for stirring
6. Fish spatula or tongs to gently turn or lift fish pieces
7. Can opener and a fine mesh strainer to drain the bamboo shoots
8. Small bowl for sauces and to mix fish sauce with sugar
9. Citrus juicer or fork to squeeze the lime
10. Ladle and serving spoon plus bowls for mise en place and serving rice

Ingredients

1 lb (450 g) firm white fish (cod, halibut, snapper), cut into 1 inch pieces
1 can (14 oz / 400 ml) full fat coconut milk
2 to 3 tbsp Thai red curry paste (start with 2 if you like milder)
1 to 2 tbsp vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger or galangal, minced
1 stalk lemongrass, bruised and chopped into large pieces (optional but recommended)
4 kaffir lime leaves, torn
1 red bell pepper, thinly sliced
1 cup bamboo shoots, drained (canned)
1/2 cup chicken stock or water
2 tbsp fish sauce
1 tbsp palm sugar or light brown sugar
1 tbsp fresh lime juice
1 to 2 fresh red chilies, sliced, or 1/2 tsp chili flakes (optional)
1 cup fresh Thai basil leaves, packed (or regular basil if needed)
1/4 cup fresh cilantro, roughly chopped for garnish
Salt and black pepper to taste
3 cups cooked jasmine rice, for serving

Directions

Pat the fish dry and cut into 1 inch pieces, slice the onion and red pepper, mince garlic and ginger, bruise and chop the lemongrass, tear the kaffir lime leaves and drain the bamboo shoots so everything is ready.
Heat 1 to 2 tbsp vegetable oil in a large skillet or wok over medium heat until shimmering, add the sliced onion and a pinch of salt and cook until soft and slightly brown about 5 minutes.
Add 2 to 3 tbsp Thai red curry paste to the onions and stir for 1 minute until fragrant, then add the minced garlic and ginger and cook 30 to 45 seconds more so they dont burn.
Pour in the can of full fat coconut milk and 1/2 cup chicken stock or water, stir until the curry paste is fully dissolved into the sauce and bring to a gentle simmer.
Add the bruised lemongrass, torn kaffir lime leaves, 2 tbsp fish sauce and 1 tbsp palm sugar or light brown sugar, taste and adjust saltiness and sweetness now because once the fish goes in it will mellow.
Add the sliced red bell pepper, bamboo shoots and optional sliced chilies or 1/2 tsp chili flakes; simmer gently 3 to 4 minutes so the veggies start to soften but still have some bite.
Gently slide the fish pieces into the simmering curry in a single layer, cover and simmer very gently for 4 to 6 minutes depending on thickness until the fish flakes easily with a fork; dont stir aggressively or the fish will fall apart.
Remove from heat, stir in 1 tbsp fresh lime juice and 1 cup packed Thai basil leaves until wilted, adjust seasoning with more fish sauce, lime or sugar if needed.
Spoon the curry over 3 cups cooked jasmine rice, garnish with 1/4 cup chopped cilantro and extra basil, crack some black pepper and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.