Thai Green Fish Curry

Name: Thai Green Fish Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound cod (or other firm white fleshed fish); 1 tablespoon coconut oil; 6 ounces sugar snap peas; 10 ounces fresh spinach; 1/2 medium onion (chopped); 1 cup cherry tomatoes (halved); 2 Thai chilies (adjust to spice preference); 1 tablespoon chopped lemongrass (substitute lemongrass paste); 4 ounces Thai green curry paste; 1 teaspoon grated ginger (substitute ginger paste); 2 garlic cloves (minced); 2 kaffir lime leaves (bruised (substitute dried leaves)); 1/2 cup chicken stock; 1-15 ounce can coconut milk (15 ounces); cilantro (for serving); limes (for serving); steamed jasmine rice (for serving)

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This spicy and tangy Thai Green 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!

Overhead view of Thai green fish curry with a bowl of rice and lime wedges on the side.

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

This recipe is packed with flavor and ready in just 45 minutes. It doesn’t get any better than this!

For more Thai curries, be sure to check out this red duck curry, easy Thai shrimp curry and spicy Thai pumpkin curry.

Jump to:

Why this recipe works
Ingredients
Step by step instructions
Expert tips
Common questions
Storage and reheating
More Thai recipes
More curry recipes
Recipe
💬 Comments

Why this recipe works

The fish is poached in the coconut curry broth for 10 minutes 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.
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!

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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 fleshed fish). I also recommend removing the skin or buying fillets with the skin already removed.

The veggies include 6 ounces of sugar snap peas, 10 ounces of fresh spinach, ½ a medium onion (chopped) and 1 cup of cherry tomatoes (halved).

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.

One teaspoon of fresh grated ginger adds a subtle peppery and sweet flavor. If you can’t find ginger root, you can substitute with ginger paste.

The curry broth consists of ½ cup of chicken stock and 1 can (15 ounces) of coconut milk.

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

Step by step instructions

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

Onions, garlic, ginger and lemongrass cooking in a skillet on the stovetop.

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

Fresh spinach added to the cooked onions, garlic, ginger and lemongrass in the skillet.

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

Vegetables for fish curry being cooked in a skillet.

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.

Vegetables simmering in chicken broth in a skillet on the stovetop.

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

Vegetables simmering in coconut curry broth in a skillet on the stovetop.

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

Serve with fresh cilantro, limes and jasmine rice.

Expert tips

If you don’t have cod, you can substitute with almost any other type of firm, white fleshed fish like halibut, haddock or tilapia.
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.
You can add other vegetables such as green beans, kale, asparagus, cauliflower, peppers, or broccoli.
Full fat coconut milk or coconut cream is essential to ensure the curry doesn't turn out watery.
Instead of green curry paste, you can use red 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 or shrimp and add it in at the end.

Common questions

Can you use frozen fish in this recipe?

Yes, you can use frozen fish but you will need to let it poach for at least 20 minutes to cook through.

How do you thicken curry?

Full fat coconut milk or coconut cream should thicken this curry nicely. If you prefer it thicker, you can use a cornstarch slurry. This is just equal parts water and cornstarch that is whisked together and gradually stirred into the curry until the desired thickness is reached.

Can you freeze fish curry?

I don’t recommend freezing this curry as the texture of the fish and veggies will not be the same once defrosted and reheated. The coconut broth may also separate.

How do you serve Thai green fish curry?

I think this curry is best served with rice as it soaks up all of the delicious flavors! So, in addition to cilantro and lime wedges for garnishing, I recommend serving this curry with coconut jasmine rice, Instant Pot jasmine rice, Instant Pot basmati rice or Instant Pot cilantro lime rice.

Thai green fish curry served in a bowl with rice in the background.

Storage and reheating

Leftover fish curry can be stored in an airtight container in the fridge for up to 3 days. The flavor is even better the next day so feel free to make this curry in advance.

To reheat, I recommend warming it in a saucepan on the stove top. (You can also microwave it if you prefer). Try not to reheat the curry for too long as the veggies may get mushy and the fish a little tough.

More Thai recipes

More curry recipes

A bowl of fish curry with a spoon inserted into it.

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