Thai Green Fish Curry

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Recipe Blog

Curry Fish Fish Green Mild Green Curry Monkfish Spicy Green Curry Thai Curry Thai Fish Curry Thai Green Curry

Thai Green Fish Curry

Name: Thai Green Fish Curry
Yield: 2-3
Cuisine: Thai
Ingredients: Bangkok Green Curry Paste; 1 Can of Coconut Milk; Shallots &amp; Chillies or Peppers; Spinach, Sugar snap peas, coriander or own choice of veggies; Cod or similar white fish chunks

June 13, 2026

Jump To Recipe

This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first. You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild Green and the Southern Green if you’re a spice wimp or a spice daredevil😊

I also encourage you to get creative with your favorite vegetables, like pak choi or sweet tomatoes. If you choose heartier veggies like baby corn, just give them a quick parboil first so everything cooks beautifully. Unless you wish to add extra heat to the dish make sure to use mild chillies, medium sized chillies are usually quite mild. You can also use green and red peppers if you prefer.

A quick read of this article can elevate your Thai cooking to a totally different level. Crafting the Perfect Bowl: The Art of Thai Flavor Balancing

Ingredients.
My Thai Curry Green Curry paste of choice.
Cod or similar fish steaks, 400-700g for 2 to 3 servings.
1 can Coconut Milk 400g
Shallots, sugar snap peas fresh chillies or peppers or veggies of own choice.

Place a little oil in the pan and add the shallots and cook over a medium heat turning occasionally until they have taken on some colour. Add the chillies and cook for a few minutes more.

Add the thicker part of the coconut milk along with the curry paste. This is made easier if you leave the can of coconut milk in the fridge upright for a few hours as the thicker part will rise to the top. As always with Thai curry the choice of milk is so important and not all coconut milks are created equally so you would do well to check out this link! Stir and heat through.

Add the remainder of the coconut milk and heat until the mixture is bubbling.

Add the fish chunks and cook for 5 minutes.

Now add the Sugar snap peas and spinach and heat for a few minutes more.

After plating the dish, add some sprigs of coriander and some finely shredded Kaffir lime leaves if using.
Enjoy!

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