Green Fish Curry

Tender cod simmered in a creamy, herbaceous green curry made from toasted rice, kaffir lime, and fresh Thai chilies. A perfect balance of spice, richness, and fresh flavor.

Why You'll Love Green Fish Curry

This green fish curry strikes the perfect balance between creamy coconut richness and bright, herbaceous notes from kaffir lime and fresh scallions. The homemade curry paste adds layers of flavor while the fish stays juicy and flaky. Simple, elegant, and packed with bold flavor.

Tips and Tricks

• Use firm white fish like cod or halibut for the best texture and flavor.
• Toast your spices and rice gently to bring out deeper aromas in the curry paste.
• Simmer the curry gently after adding coconut milk to keep the fish tender and moist.

Variations

Customize your green fish curry by switching up the proteins or veggies to suit your taste or what's in season.

• Swap cod for shrimp, salmon, or tofu for different protein options.
• Add other vegetables like green beans, bell peppers, or snap peas for extra color and crunch.
• For a spicier kick, increase the number of Thai chilies or add fresh sliced serranos.

Substitutions

Don't have all the ingredients? No problem - here are some easy swaps to keep the flavor bright and delicious.

• Use store-bought green curry paste if you're short on time.
• Substitute kaffir lime leaf with a combination of lime zest and a squeeze of lime juice.
• Replace coconut oil with vegetable or canola oil if needed.

Best served with

• Steamed jasmine or basmati rice to soak up the creamy curry sauce.
• Fresh cucumber salad with a light vinaigrette for a refreshing contrast.
• Simple stir-fried greens like bok choy or spinach on the side.
• Warm naan or flatbread to scoop up every last bit.

How to Store Leftovers

• Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to keep the fish tender.
• Avoid reheating in the microwave, which can dry out the fish. For best flavor, consume leftovers promptly.

Common Questions

Green Fish Curry

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Tender cod simmered in a creamy, herbaceous green curry made from toasted rice, kaffir lime, and fresh Thai chilies. A perfect balance of spice, richness, and fresh flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 55 minutes mins

Course: Main Course

Cuisine: coconut curry, Thai-Inspired

Calories: 585

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 lb cod cut into 2-inch chunks
• ½ medium onion sliced
• 5 cloves garlic finely chopped
• 1 tablespoon ginger finely chopped
• ¼ cup scallions roughly chopped
• 1-3 Thai chilies to taste
• 1 tablespoon white rice toasted
• 1 kaffir lime leaf
• ¼ cup cauliflower florets
• 1 13.5 oz can coconut milk
• Curry powder to taste
• Kosher salt to taste
• 1 tablespoon coconut oil

Equipment

• Sauté pan (oven-safe)
• Oven
• Knife and cutting board
• Blender

Method

 

1. In a small bowl, combine 1 tablespoon kosher salt with 1 tablespoon curry powder. Season the fish and refrigerate for at least 3 hours or overnight.
2. Preheat oven to 400°F.
3. Toast white rice and kaffir lime leaf in a pan over medium heat until lightly browned.
4. In a blender, combine garlic, ginger, scallions, and Thai chilies with a little water; blend until smooth.
5. Add toasted rice and kaffir lime leaf to blender; continue blending, adding water slowly, until a thick curry paste forms.
6. Heat coconut oil in a sauté pan over medium heat. Add 1 tablespoon curry paste and cook for 1 minute.
7. Add sliced onion and a pinch of salt, sauté for 1 minute, then turn off heat and let sit 1 minute. Scrape bits from the bottom of the pan with a wooden spoon.
8. Return pan to medium-low heat; sauté onions gently for 8-10 minutes without browning.
9. Add cauliflower, a pinch of salt, 1 tablespoon curry paste, and 1 tablespoon coconut oil; cook for 5-7 minutes until veggies soften.
10. Add coconut milk, additional curry paste, curry powder, and salt to taste; simmer 5 minutes.
11. Nestle seasoned fish into curry and transfer pan to oven.
12. Bake for 10-12 minutes until fish flakes easily.
13. Serve warm in bowls.

Nutrition

Calories: 585kcalCarbohydrates: 21gProtein: 84gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 195mgSodium: 261mgPotassium: 2123mgFiber: 2gSugar: 1gVitamin A: 432IUVitamin C: 26mgCalcium: 129mgIron: 3mg

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