This Thai Coconut Fish Curry is absolutely delicious and super easy to make! It’s also ready in 30 minutes.
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.
This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Thai coconut fish curry recipe! It’s a staple in our house. I make it often to have on standby in the freezer.
Use our hashtag!
We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!
How to Make Thai Coconut Fish Curry
This Thai Coconut Fish Curry is absolutely delicious and super easy to make!
- 3tbsp vegetable oil
- 2 shallots, thinly sliced
- 2 spring onions, thinly sliced
- 3 cloves garlic, crushed
- 3tbsp green curry paste
- 2x400ml tins coconut milk
- 100ml chicken or fish stock
- 2tbsp fish sauce
- 1tsp sugar
- 3 kaffir lime leaves
- 12 cherry tomatoes, halved
- 600g white fish fillets, cut into pieces
- Handful green beans, trimmed
- Fresh coriander, to serve
- 2 limes, quartered, to serve
Heat the oil in a wok and stir-fry the shallots, spring onions and garlic until soft. Add the curry paste and cook, stirring, until fragrant.
Add the coconut milk, stock, fish sauce, sugar, lime leaves and tomatoes and bring to the boil.
Simmer for 10 mins.
Add the fish, beans and simmer, covered, for about 5 minutes, until the fish is cooked.
Divide the curry among four bowls; top with coriander.
Serve with rice and lime wedges.
Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS