Thai Fish Curry Recipe

Name: Thai Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup onions finely chopped; 2 tablespoons cilantro stems minced fresh; 2 tablespoons lemongrass minced fresh; 1 tablespoon turmeric; 1 tablespoon ginger minced fresh; 1 tablespoon cumin ground; 3 large garlic cloves halved; 3/4 teaspoon red hot chili pepper, dried crushed; 1 tablespoon vegetable oil; 3/4 pound sea bass fillets, 1 1/2 inch thick, cut in 3 inch pieces; 1 cup coconut milk unsweetened; ⅔ cup clam juice bottled; 1 x cilantro minced fresh; 1 x rice freshly cooked

Servings: persons

⅓ cup onions finely chopped
2 tablespoons cilantro stems minced fresh
2 tablespoons lemongrass minced fresh
1 tablespoon turmeric
1 tablespoon ginger minced fresh
1 tablespoon cumin ground
3 large garlic cloves halved
3/4 teaspoon red hot chili pepper, dried crushed
1 tablespoon vegetable oil
3/4 pound sea bass fillets, 1 1/2 inch thick, cut in 3 inch pieces
1 cup coconut milk unsweetened
⅔ cup clam juice bottled
1 x cilantro minced fresh
1 x rice freshly cooked

1
Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl.
2
(Paste can be prepared 3 days ahead.
3
Cover and chill.)
4
Heat oil in medium nonstick skillet over med-high heat.
5
Add 2 rounded tablespoons spice paste; stir 1 minute.
6
Add fish and cook 2 minutes, turning occasionally with tongs.
7
Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes.
8
Transfer fish to plate.
9
Boil liquid until reduced to thick sauce, about 8 minutes.
10
Season with salt.
11
Return fish to sauce and heat through.
12
Sprinkle with cilantro.
13
Serve over rice.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅓ cup onions finely chopped, 2 tablespoons cilantro stems minced fresh, 2 tablespoons lemongrass minced fresh, 1 tablespoon turmeric, and more.

Yes, Thai Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions