Thai Fish Curry Recipe

Green Thai fish curry

  • serves 2
  • Easy

Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste, ready in just 10 minutes



  • Thai green curry paste 2 tbsp
  • coconut milk 400g tin
  • sugar snap peas 200g
  • skinless fish fillet 400g, (use white fish or salmon or trout or a mixture) cut into biggish pieces
  • fish sauce to season
  • red chilli 1, finely sliced
  • coriander leaves a handful, chopped
  • rice to serve


  • Step 1

    Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.

  • Step 2

    Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.

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Nutritional Information

  • Kcals 586
  • Fat 39g
  • Carbs 17g
  • Protein 41.4g
  • Salt 1g