Jump to recipeMain Course · Thai-Inspired Seafood

Thai Coconut Curry with White Fish

A coconut-rich curry with tender white fish, crisp-tender vegetables, lime, and fresh Thai basil comes together for a weeknight meal.

White fish and crisp-tender vegetables sit in coconut curry beside jasmine rice.

This curry builds flavor by briefly frying red curry paste before loosening it with coconut milk and fish stock. The broth stays gentle once the fish goes in, so the chunks cook through without falling apart.

Jasmine rice cooks under a lid while the curry comes together, then catches the fragrant broth at the table. Lime and Thai basil go in after the heat is off to keep their fresh flavors clear.

Bloom the curry paste first

A short fry in warm oil helps the paste release its aroma before the liquids are added. Keep the heat moderate and stir steadily so the paste and garlic do not scorch.

Build a rounded coconut broth

Coconut milk softens the chile and fish stock keeps the sauce savory rather than heavy. The amount of curry paste can be adjusted after the broth simmers, before the fish is added.

Red curry paste, shallot, and garlic soften in oil before coconut milk is added. — Curry paste blooms with shallot and garlic before the coconut broth is added.

Simmer the fish gently

The fish enters only after the green beans and pepper begin to soften. A barely bubbling broth cooks it evenly while helping the chunks hold their shape.

Balance the richness at the end

If the broth tastes flat, a little more lime juice sharpens it without thinning the sauce. Add basil off the heat so it wilts gently rather than turning dark.

A tender fish flake and Thai basil show the finished curry texture. — A tender fish chunk, green bean, and Thai basil sit in the finished coconut curry.

Serve with jasmine rice

Fluff the rice after it stands covered, then spoon curry beside it so the grains can catch the broth. Serve promptly while the fish is tender and the vegetables still have a little bite.

Choose a comfortable chile level

Starting with less curry paste keeps the broth gentle for more diners. Taste after the coconut milk and stock have simmered, then add more paste if a warmer chile flavor is wanted.

Thai Coconut Curry with White Fish

4 servings

50 minutes total

Ingredients

• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• 1 1/2 lb firm white fish fillets, such as snapper, cut into 1 1/2-inch chunks
• 1 tsp kosher salt
• 2 tbsp neutral oil
• 2 tbsp Thai red curry paste, divided
• 1 medium shallot, thinly sliced
• 3 garlic cloves, minced
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium fish stock
• 1 red bell pepper, thinly sliced
• 8 oz green beans, trimmed and halved
• 1 tbsp fish sauce
• 1 tsp light brown sugar
• 1 lime
• 1/2 cup Thai basil leaves, loosely packed

Method

Cook the rice
Rinse the jasmine rice until the water runs mostly clear. Combine it with the measured water in a small saucepan, bring to a boil, cover, and cook over low heat until tender; keep covered while the curry finishes.
Look for: The rice is tender and the water is absorbed.
Season the fish
Pat the fish chunks thoroughly dry and sprinkle them evenly with the kosher salt. Keep the seasoned fish chilled while preparing the aromatics and vegetables.
Look for: The fish surfaces feel dry with a light, even coating of salt.
Prepare the vegetables
Thinly slice the shallot and bell pepper, halve the green beans, and mince the garlic. Zest the lime, cut it in half, and set its juice and the Thai basil aside for finishing.
Look for: The vegetables are evenly cut and the lime and basil are ready for the finish.
Bloom the curry paste
Warm the neutral oil in a wide skillet over medium heat. Add one tablespoon of Thai red curry paste and stir for about thirty seconds, then add the shallot and garlic and cook until fragrant without browning.
Look for: The paste smells aromatic and the shallot softens without darkening.
Build the coconut broth
Shake the coconut milk can, then pour it into the pan with the fish stock, fish sauce, and brown sugar; whisk until smooth. Bring to a gentle simmer and taste, stirring in the remaining tablespoon of curry paste for a fuller medium heat or leaving it out for a milder curry.
Look for: The broth is smooth and steaming with small bubbles at the edge, not boiling hard.
Soften the vegetables
Add the green beans and bell pepper to the gently simmering broth. Cook until the beans are bright and crisp-tender and the pepper begins to soften, stirring once so the vegetables cook evenly.
Look for: The beans remain vivid green and bend slightly while keeping a little bite.
Gently cook the fish
Lower the fish chunks into the broth in a single layer and spoon broth over their tops. Simmer gently without stirring until opaque and the thickest piece reaches 145 F on an instant-read thermometer.
Look for: The fish flakes with gentle pressure and the thickest chunk registers 145 F.
Finish with lime and basil
Turn off the heat and stir in the lime juice and Thai basil leaves, letting residual warmth wilt the basil. Taste the broth and add a little more lime juice if it needs brightness.
Look for: The basil is just wilted and the broth tastes rich, savory, and bright.
Fluff and serve
Let the covered rice stand until the grains finish steaming, then fluff it with a fork. Divide the rice among four bowls, ladle the curry and vegetables alongside, and serve while the fish is hot and tender.
Look for: The grains separate easily and each bowl has fish, vegetables, and broth.