This Thai green fish curry recipe it's ready in 20 minutes and it's SO GOOD!! It's an amazing quick and easy meal, made with simple ingredients and full of delicious Thai flavors. Dairy-free.
I've been loving making this recipe while we travel on our campervan around Australia. It's super quick and easy, and you make it all in one pot. Perfect!!
- Ingredients list
- What type of fish is better to make this Thai Green Fish Curry?
- How to make this easy Thai green fish curry
- Variations for this Thai green fish curry
- Top tips to make the best curry!
- Love this recipe? Let's stay connected!
- Thai Green Fish Curry Recipe (Easy, Dairy-Free)
- See what other people think about this recipe!
I wanted to make the ingredients list of this recipe simple and easy to find for everyone in a normal supermarket. There you go:
- Fresh ginger finely diced
- Garlic cloves finely diced
- Coconut milk or coconut cream
- Fish or veggie stock
- Thai green curry paste - look out for a good brand, with a simple ingredients list and no nasty additives!!
- Star anise
- Eggplant diced
- Firm white fish diced - I used white australian salmon.
- Snow peas halved
- Mushrooms sliced
- Spring onion, fresh coriander and red chilies to decorate
- Coconut oil or olive oil for cooking
See recipe card for quantities.
What type of fish is better to make this Thai Green Fish Curry?
Firm white flesh fish is the best to make this green fish curry. It will ensure the pieces of fish stay whole while cooking. Some options are: white Australian salmon, mahi mahi, ling or snapper. Ask your local fishmonger for recommendations.
How to make this easy Thai green fish curry
First, add the coconut oil to a pot on medium heat. Once it's hot, add the garlic and ginger, and cook until they brown.
Then add the coconut milk, stock, star anise and curry paste, and stir to combine.
Let it boil, and add the fish pieces and eggplant. Combine with the sauce, put the lid and cook for 5 minutes.
Add the snow peas and mushrooms, combine all the ingredients, put the lid, and cook for another 8 minutes.
Serve in a bowl with steamed rice and decorate with spring onions, red chili and fresh coriander.
Note: depending on the fish you use the cooking time might vary. Always try it before serving, and adjust the cooking time if needed.
One of my favourite things of curries is that you can throw anything you have in the fridge and come up with an amazing dish!
- Add other veggies- broccoli, cauliflower, green beans, baby corn, bok choy, red bell pepper or bamboo shoots would work fantastic as well
- Make it vegetarian- using tofu instead of fish
- Meat version- using chicken instead of fish
Variations for this Thai green fish curry
There's a couple of additions that can make this simple recipe even better. If you have an Asian market or Asian grocery stores close to home, you will be able to find these ingredients, and I would highly suggest adding them to the recipe:
- Kaffir lime leaves - for a spiced-citrus flavour
- Thai basil leaves- for an amazing distinctive flavour with notes of licorice and spice
You can find both of these on the fresh herbs section in your supermarket.
Have leftovers? Or perhaps preparing ahead? No problem!
Store in the fridge in an airtight container for up to 2-3 days.
You could also freeze it for up to a month.
Top tips to make the best curry!
Be mindful of the cooking times. Don't overcook it!
Cooking the fish and eggplant for too long, would result in a very dry fish, and an eggplant too soft, that nearly becomes a puree with the sauce.
The snow peas are best when they're a bit crunchy, and the mushrooms nice and tender!
Adjust the amount of curry paste to suit your tolerance to spice! Start by adding 3-4 tablespoons, try it, and if you want more add it. It's always best to start with less, so you can add up after.
Can I Use Fish Sauce in This Thai Green Fish Curry Recipe?
Yes, you can incorporate splashes of fish sauce into this Thai Green Fish Curry for added depth and umami flavor. A common ingredient in Thai cuisine, fish sauce can be added along with the green curry paste. Start with a small amount, like a teaspoon, and adjust according to your taste preference.
Is Lime Juice a Suitable Addition to Thai Green Fish Curry?
Absolutely, adding lime juice to your Thai Green Fish Curry can enhance its flavor with a fresh, citrusy zing. It's best to add the lime juice at the end of cooking to preserve its bright flavor. You can also serve the curry with lime wedges for individuals to adjust the tanginess to their liking.
What Type of Rice Pairs Well With Thai Green Fish Curry?
Jasmine rice is an excellent choice for pairing with Thai Green Fish Curry. Its fragrant, slightly sticky texture complements the creamy and spicy elements of the curry. You can serve the curry over steamed jasmine rice for a traditional and flavorful meal. You could also serve with brown rice if you prefer, or cauliflower rice for a low-carb alternative.
Can I Substitute Green Curry Paste With Red Curry Paste?
Yes, you can substitute green curry paste with red curry paste if desired. Red curry paste will give the dish a different flavor profile and a bit more heat. Keep in mind that the overall taste of the dish will change, as green and red curry pastes have distinct ingredients and spice levels.
How Can I Best Serve Steamed Jasmine Rice with Thai Green Fish Curry?
To serve steamed jasmine rice with Thai Green Fish Curry, you can either place the rice in a separate bowl or on a plate, forming a bed for the curry. Alternatively, you can serve the rice and curry side by side. For added presentation, mold the rice into a cup shape or a dome before ladling the curry around or over it.
Love this recipe? Let's stay connected!
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This thai inspired green fish curry recipe it's ready in 20 minutes and it's SO GOOD!! It's an amazing quick and easy meal, made with simple ingredients. Dairy-free.
- 1 tbsp of fresh ginger diced
- 1 tbsp of garlic cloves finely diced
- 1 can of coconut milk or coconut cream
- ⅔ cup of fish or veggie stock
- 4 tbsp of Thai green curry paste - see notes
- 1 star anise
- 1 cup of diced eggplant (approx 2 cm cubes)
- 250 grams of firm white flesh fish - see notes
- 1 cup of snow peas halved (ends trimmed)
- 1,5 cups of sliced mushrooms
- 1 spring onion diced
- Fresh coriander
- Red chilies
- Add a tablespoon of coconut oil to a pot on medium heat. Once it's hot, add the garlic and ginger, and cook until they brown.
- add the coconut milk, stock, star anise and curry paste, and stir to combine.
- Let it boil, and add the fish pieces and eggplant. Combine with the sauce, put the lid and cook for 5 minutes.
- Add the snow peas and mushrooms, combine all the ingredients, put the lid, and cook for another 8 minutes.
- Serve in a bowl with steamed rice, and decorate with spring onions, chilli and coriander.
- Buy a quality curry paste - look of out a brand that has a simple ingredients list, with no nasty additives.
- Adjust the curry paste if desired - be mindful of your spice tolerance. It's always best to start with a smaller amount, and add up after.
- Some suggestions of firm white flesh fish that would work great are: mahi mahi, snapper, australian salmon, ling
- Great creative with the veggies you add: broccoli, cauliflower, green beans, baby corn, bok choy, red bell pepper or bamboo shoots would work fantastic as well
Keywords: thai green fish curry, easy green thai fish curry, green thai fish curry recipe, quick green fish curry recipe, quick thai green curry recipe