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
How spicy is this curry and can I adjust the heat?
The heat depends on the number of Thai chilies you add. Start with one for mild spice and increase to your preferred level. Removing seeds from the chilies can also reduce the heat.
Can I use a different type of fish in this curry?
Yes! Firm white fish like halibut, snapper, or sea bass work great as substitutes. Just adjust cooking time based on the thickness of the fillets.





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