Green Thai fish curry

  • serves 2
  • Easy

This authentic Thai recipe combines simple ingredients to make a delicious creamy, curry - ready in just 20 minutes. Perfect served with a bed of rice or noodles.



  • green Thai curry paste 1-2 tbsp
  • coconut milk 400g tin
  • 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 a handful
  • rice or noodles to serve


  • Step 1

    Put the paste in a saucepan with the solid part of the coconut milk (or a little oil if your tin was shaken up) and heat gently until it starts to sizzle.

    Add the rest of the coconut milk and taste for strength, add more paste if you need to.

    Bring to a simmer and add the fish, cook gently for 2 minutes or until the fish is cooked, then season with fish sauce.

    Sprinkle on the chilli and coriander.

Nutritional Information

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