Thai Fish Curry with Coconut and Lime Recipe

Let me tell you why I absolutely love this Thai Fish Curry with Coconut and Lime Recipe – it s like a little flavor adventure in every bite! The combination of creamy coconut milk, zesty lime, and that warm Thai spice blend creates a curry that s both comforting and fresh, perfect for any night you want something bright but still satisfying. Plus, it comes together pretty fast, which is a total win for busy weeknights.

When I first tried this recipe, I was amazed by how tender the fish stayed, soaking up those vibrant flavors without falling apart. You ll find that it s a fantastic way to bring a taste of Thailand into your kitchen, and it pairs beautifully with coconut rice to soak up every last drop of that luscious sauce. I promise, once you make this Thai Fish Curry with Coconut and Lime Recipe, it ll quickly become one of your go-to dinners.

this Recipe

Ingredients You’ll Need

Getting the ingredients right is the key here – these flavors blend so beautifully to create that authentic Thai feel. Here are some tips to make shopping a breeze and ensure you get the best results.

• Thick white fish: I love halibut or cod for their firm texture, but feel free to use your favorite white fish that’s fresh and thick enough to hold up in the curry.
• Sea salt: Enhances all the flavors naturally – don’t skip or underestimate this simple ingredient.
• Thai Spice Blend: This is your magic touch. You can buy a pre-mixed blend or create your own with basic Thai curry spices for freshness.
• Limes: Fresh lime juice really brightens up the curry, so avoid bottled juice if you can.
• Avocado oil: I use this for its neutral flavor and high smoke point, but coconut oil works well too.
• Baby kale or mixed baby greens: They add a lovely fresh texture without overpowering the dish.
• Fish sauce: Give your curry an authentic umami boost – just a tablespoon brings everything together wonderfully.
• Coconut milk: Full-fat canned coconut milk adds that creamy richness you re after in a Thai curry.
• Coconut oil: Helps infuse the curry with a gentle coconut aroma, boosting that tropical vibe.
• Sriracha or sambal oelek (optional): A little heat amps up the flavor, but feel free to adjust to your spice preference.
• Instant Pot Coconut Rice: This is my go-to side because it keeps things easy and complements the curry perfectly.

Variations

I like to keep things flexible with this Thai Fish Curry with Coconut and Lime Recipe – that way, you can easily adjust it depending on what s in your fridge or your mood. Personally, I ve switched the fish for chicken when I needed a heartier option, and it turned out fantastic.

• Chicken instead of fish: When I swapped the fish for cubed chicken breast, the cooking time stayed about the same, and my family loved the twist.
• Vegetable swap: If you re not a fan of kale, baby spinach or chard work beautifully and cook down quickly.
• Heat level: Sometimes I add extra sriracha or fresh chili slices if I want a spicier curry – you can totally control the heat here.
• Making it vegetarian: Skip the fish sauce and use a vegan alternative like soy sauce or tamari, and swap fish for tofu or mushrooms for a great plant-based version.

How to Make Thai Fish Curry with Coconut and Lime Recipe

Step 1: Prep and Marinate the Fish

I like to start by prepping the fish because a good marinade really boosts the flavor. Lay your fish fillets on a plate and sprinkle half the salt and Thai spice blend on top. Flip them over, add the rest of the salt and spices, then squeeze the juice of one lime over everything and drizzle with avocado oil. Give the fish a few gentle flips to coat it evenly, then let it rest for at least 10 minutes (or pop it in the fridge for up to 2 hours if you re prepping ahead).

Step 2: Start Your Coconut Rice

While the fish marinates, I always get my Instant Pot Coconut Rice going because it pairs perfectly and cooks hands-off. If you prefer jasmine or basmati rice, start that now so everything s ready at the same time as your curry.

Step 3: Brown the Fish

Heat coconut oil in a large skillet on high heat until shimmering. Add the fish and let it cook undisturbed for a couple of minutes on each side, just until it gets a light golden sear. Don t worry if it s not cooked through yet – this step locks in flavor and keeps the fish tender. Once browned, transfer the fillets back to the plate.

Step 4: Cook the Greens and Create the Sauce

Into the same skillet, toss in your kale or baby greens – watch out for sizzling! Pour in the canned coconut milk, which will deglaze the pan and lift up all those tasty browned bits. Scrape the bottom gently with a wooden spoon to mix those flavors into the sauce. Then stir in the remaining Thai spice blend, juice of the second lime, fish sauce, and sriracha if you re using it.

Step 5: Finish Cooking the Fish in the Curry

Return the fish fillets to the skillet, nestling them into the sauce. Let everything simmer together for about 5 minutes until the sauce thickens a little and the fish is fully cooked through. Give it a taste and add a pinch of salt if you think it needs a bit more seasoning.

Pro Tips for Making Thai Fish Curry with Coconut and Lime Recipe

How to Serve Thai Fish Curry with Coconut and Lime Recipe

Garnishes

I usually top this curry with fresh cilantro and thinly sliced green onions because they add that vibrant crunch and herbal freshness that brightens every spoonful. A wedge of lime on the side is a must – giving your guests the option to add extra zing is always a win in my book.

Side Dishes

Coconut rice is my favorite partner for this curry-it soaks up the sauce perfectly without stealing the spotlight. If you want to mix it up, jasmine or basmati rice works well, and a side of steamed or roasted veggies like snap peas or bok choy adds a nice balance.

Creative Ways to Present

For a special occasion, I like serving this curry in individual mini coconuts or beautiful bowls with edible flowers on the side – it instantly elevates the meal and wows guests. Adding a few thinly sliced red chilies on top also gives a pop of color that looks stunning.

Make Ahead and Storage

Storing Leftovers

I store leftover curry in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, but if possible, add fresh lime juice just before serving leftovers to brighten everything back up.

Freezing

Freezing Thai Fish Curry with Coconut and Lime isn t my first choice because the texture of the fish can change a bit, but if you need to, freeze the curry without the fish added, then add freshly cooked fish when reheating. This keeps it tasting fresher.

Reheating

I gently reheat this curry over low heat on the stove, stirring often, so the sauce doesn t separate and the fish stays tender. It warms up nicely without losing its vibrant flavors if you take it slow.

FAQs

Final Thoughts

Honestly, this Thai Fish Curry with Coconut and Lime Recipe has become one of my favorite dinners to whip up when I want something impressive but effortless. It s bright, creamy, and has just the right layers of flavor that make everyone ask for seconds – and trust me, your friends and family will too. Give it a try and see how effortlessly you can bring a little Thai magic into your home cooking!

Thai Fish Curry with Coconut and Lime Recipe

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• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

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Description

A flavorful and creamy Thai Fish Curry made with thick white fish fillets simmered in a coconut milk sauce infused with Thai spices, lime, and baby greens, served alongside fragrant Instant Pot coconut rice for a vibrant and comforting meal.

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Ingredients

Units USM Scale 1x2x3x

Fish and Marinade

• 1 – 1 1/2 pounds thick white fish (like halibut, cod, or rockfish)
• 1 teaspoon sea salt
• 4 teaspoons Thai Spice Blend, divided
• 2 limes, divided
• 2 Tablespoons avocado oil

Cooking Ingredients

• 1/4 cup coconut oil or more avocado oil
• 1 bunch baby kale or a couple handfuls of baby greens (kale, chard, spinach)
• 1 Tablespoon fish sauce
• 1 – 13.5 oz can of coconut milk
• Sriracha or sambal oelek (optional)

Side

• 1 recipe Instant Pot Coconut Rice

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Instructions

1. Start rice: Begin cooking your Instant Pot Coconut Rice or preferred rice so that it finishes as the curry completes, ensuring a warm, fresh side.
2. Prep fish: Lay fish fillets on a plate or small baking dish. If fillets are long, cut in half to fit in the skillet evenly.
3. Season fish: Sprinkle 1/2 teaspoon of salt and 1 teaspoon of Thai Spice Blend over one side of the fish. Flip the fillets and repeat on the other side with the remaining salt and spice. Squeeze juice from 1 lime and drizzle 2 tablespoons avocado oil over the fish. Flip the fillets multiple times to coat evenly, then let sit 10-15 minutes (or chilled up to 2 hours) to marinate.
4. Sear fish: Heat coconut oil in a large skillet over high heat. Place the fish in the skillet and cook for 2-3 minutes on each side until lightly browned but not fully cooked. Remove fish back to plate or pan.
5. Cook greens and make sauce: Add baby kale or greens to the skillet; it will sizzle vigorously. Pour in the can of coconut milk to deglaze the pan, scraping the bottom to lift stuck bits for flavor. Stir in the remaining 2 teaspoons Thai Spice, juice of the second lime, fish sauce, and optional sriracha or sambal oelek for heat.
6. Simmer curry: Return fish to skillet in the sauce. Cook for about 5 minutes until the sauce thickens, bubbles, and the fish is cooked through.
7. Adjust seasoning and serve: Taste the curry and add salt if needed. Serve each bowl with a scoop of coconut rice, a fish fillet, and plenty of sauce with greens. Add extra sriracha if desired.

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Notes

• Nat’s Note: This recipe is very adaptable; you can swap the fish for chicken and change up the vegetables. Ensure cooking times remain consistent based on the protein and vegetables.
• If using chicken instead of fish, chopped zucchini works well as a vegetable addition.
• Marinate the fish briefly for best flavor or chill up to 2 hours for deeper infusion.
• Use fresh limes for the best citrus brightness.
• Sriracha or sambal oelek adds optional heat to taste.

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Nutrition

• Serving Size: 1 serving (with fish and sauce, excluding rice)
• Calories: 350 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 24 g
• Saturated Fat: 18 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 60 mg