This fish curry recipe is flavorful, flexible, and ready in under an hour. Built on store-bought curry paste and creamy coconut milk, it delivers a rich, aromatic broth that balances spicy, savory, and lightly sweet notes. Everything cooks in one pan, making it as practical as it is satisfying.
A mix of vegetables adds texture and brightness, while chunks of fish gently poach until tender and flaky. Use any firm, boneless white fish—such as cod, halibut, snapper, haddock, or others—and swap out the vegetables depending on your preferences. Finish your fish curry with a squeeze of lime and a handful of fresh herbs, and serve over rice, noodles, or with naan to soak up the coconut broth.
Tips for the best fish curry
What kind of fish works best in fish curry? Firm, flaky fish like cod, halibut, snapper, or haddock hold their shape in the simmering broth. Richer fish like mackerel and swordfish will work too, but bring a stronger flavor. Thinner fillets, like tilapia, can be used but tend to break apart, so stir the curry very gently if using.
Can I use frozen fish? Yes—you can add it directly from the freezer, but it’s best to cut it into large chunks first. You’ll need to simmer longer (about 5 minutes, depending on fish size), and the sauce may thin from extra moisture. If needed, cook briefly to re-thicken the curry.
How spicy is this fish curry? The heat level depends largely on the curry paste you use—brands vary quite a bit. We like Maesri, which lands around medium heat. For a milder curry, try yellow curry paste; for more kick, use green curry paste, which is generally the hottest of the three. If things get too spicy, a splash of coconut milk or squeeze of lime can help mellow things out.
What vegetables can I use? Any quick-cooking vegetable will work here. Try green beans, snap peas, mushrooms, sliced shallots, asparagus, bok choy, or whatever else you might have on hand.
Can I make this ahead? It’s best served fresh, but leftovers will keep for a day. Reheat gently so the fish stays tender.
