• Partnered with
  • Quick
  • Serves 4
  • 12 mins cook

Coconut fish curry

This curry can be adapted with different kinds of seafood and made more or less spicy to suit everyone’s taste.


Coconut fish curry

  • 2 tbsp plain oil
  • 1 onion, thinly sliced into wedges
  • 2 cloves garlic, finely sliced
  • 2 cm fresh ginger, finely sliced
  • 1 red chilli, finely sliced
  • 1 celery stalk, finely sliced on the angle
  • 1 tbsp thai green curry paste,
  • 500 g white fish, cut into bite- sized pieces
  • 1 1/4 cups fish stock
  • 1 tbsp cornflour
  • 425 g coconut cream
  • 65 g baby spinach leaves
  • 100 g green beans
  • rice or noodles
  • sweet chilli sauce, chopped coriander, crushed roasted peanuts


  1. Heat the oil in a large frying pan or saucepan and gently sauté the onion, garlic, ginger, chilli, celery and curry paste over a low heat for 3-4 minutes until softened and fragrant.
  2. Add the fish and 1 cup of the stock or water and simmer for 3-4 minutes until the fish is just cooked.
  3. Combine the remaining ¼ cup stock and the cornflour and mix until smooth. Add the cornflour mix to the fish and cook for 1-2 minutes until just thickening, then add the coconut cream and heat through. Be careful not to boil the coconut cream rapidly or it may split.
  4. Blanch the baby spinach and beans for 1-2 minutes in boiling water until wilted and bright green.
  5. Serve the fish curry over rice or noodles and top with the blanched greens. Serve with a selection of condiments – sweet chilli, coriander, peanuts, etc.

Average rating

11 ratings
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