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

Thai Green Fish Curry

This quick and easy Thai Green Fish Curry is packed with fish, vegetables and Thai flavors and takes just 45 minutes to make!
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 374kcal


  • 1 pound cod or other firm white fleshed fish
  • 1 tablespoon coconut oil
  • 6 ounces sugar snap peas
  • 10 ounces fresh spinach
  • ½ 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)
  • ½ cup chicken stock
  • 1 can coconut milk 15 ounces
  • cilantro for serving
  • limes for serving
  • steamed jasmine rice for serving


  • 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.


  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.


Serving: 1cup | Calories: 374kcal | Carbohydrates: 15g | Protein: 27g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 147mg | Potassium: 1375mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7550IU | Vitamin C: 90mg | Calcium: 139mg | Iron: 7mg