Dinner ideas

Thai fish curry

This simple, aromatic fish curry recipe makes for an easy weeknight dinner for one.
Thai fish curryCon Poulos

If you’re craving a spicy warming dinner, this simple yet satisfying Thai curry will do the trick. Made with soft, skinless fish and lots of Thai-inspired herbs and spices, this aromatic, yet easy fish curry can be whipped up in under 30 minutes. Made with coconut cream, lime juice and a yellow curry paste, this flavourful fish curry recipe is best served on a bed of steamed rice.

Makrut lime leaves were formerly known as kaffir lime leaves.

You can swap out prawns or chicken in place of the fish. Remove seeds from chilli to reduce the heat.

Looking for meatless curries? Try one of our vegetarian curry recipes. Or find more recipes that serve one here.



1.Heat oil in a wok or small non-stick frying pan over medium heat. Add curry paste; cook, stirring, for 2 minutes or until fragrant.
2.Add eggplant, fish sauce, lime leaves and chilli; cook, stirring, for 1 minute or until fragrant. Stir in the coconut cream and bring to the boil. Reduce heat to low, stir in sugar and lime juice, simmer, stirring, for 2 minutes.
3.Add the fish to the pan; simmer, covered, for 5 minutes or until fish is just cooked through.
4.Serve curry with broccolini, rice and a lime wedge, if you like.

Not suitable to freeze.


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