Thai Green Fish Curry

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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!

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.

Why this recipe works

1. 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.
2. The spice level is customizable by adding more or less Thai chilis.
3. You can also change up the veggies that you add to the curry so you can use what you have on hand.
4. While you can make homemade green curry paste, we’re taking a shortcut in this recipe and using store-bought. 
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!

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.

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.

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

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

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.

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

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

1. If you don’t have cod, you can substitute with almost any other type of firm, white fleshed fish like halibut, haddock or tilapia.
2. 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.
3. You can add other vegetables such as green beans, kale, asparagus, cauliflower, peppers, or broccoli. 
4. Full fat coconut milk or coconut cream is essential to ensure the curry doesn't turn out watery.
5. Instead of green curry paste, you can use red or yellow curry paste. It will just change the flavor and spice level slightly.
6. You can substitute vegetable broth or seafood broth for the chicken broth.
7. Adjust the spice level by adding more or less Thai chilies.
8. Instead of fish, use pre-cooked chicken or shrimp and add it in at the end.

Common questions

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

• Thai Basil Pork
• Pad Woon Sen
• Instant Pot Pad Thai
• Tom Yum Noodle Soup
• Thai BBQ Pork Spare Ribs

More curry recipes 

• Egg Curry
• Instant Pot Chicken Curry
• Indian Eggplant Curry
• Pineapple Chicken Curry

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!