Thai Fish Curry


Curry Sauce

  • ½ cup fresh coriander stems and leaves, chopped
  • 1 can good-quality coconut milk
  • 4-5 spring onions, sliced (including green stem)
  • 1 thumb-size piece galangal or ginger, grated
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons brown sugar (or more/less to taste)
  • 1 teaspoon turmeric
  • 1 teaspoon shrimp paste
  • 1 fresh red chili, minced


  • 3-4 fillets of fresh fish – any type (truly – anything works – your call)
  • Handful fresh mushrooms, sliced – optional
  • 1 red bell pepper, de-seeded and diced – optional
  • 1-2 medium tomato, cut into small pieces
  • Handful of fresh basil leaves – chopped
  • Handful of fresh coriander leaves – chopped
  • Fresh lime or lemon wedges for garnish
  • 2-3 kaffir lime leaves, left whole


  • Blend all the ‘Thai Curry Sauce’ ingredients in a food processor to form a smooth curry sauce.
  • Pour the sauce and kaffir lime leaves into a wok or large frying pan and place over medium to high heat. Bring to a boil.
  • Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
  • Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
  • Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 tablespoons fresh lime (or lemon) juice.


  • Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl.
  • Sprinkle with fresh basil and coriander.
  • Garnish with lime or lemon wedges and serve hot with rice.

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