Thai Fish Curry

A rainy spring day gave a nostalgic throw-back to Winter. It had me craving winter comfort all over again. But with Matt having been for a dive this morning, fish was on the menu. Putting two and two together, I turned to a fish curry.


This is a simple thai curry. I guess it's a green curry with all the coriander in it, but it's also got red chillis in it, too. Not sure what that makes it. Anyone out there a curry expert?


The curry is also ridiculously easy and fast to make. I'm talking, half an hour, tops. Throw together a home made chilli paste, coconut milk, fish and some fresh veges, and that's pretty much it.


Feel free to switch things up too. That's the best thing about curry, it's so adaptable. I pretty much used whatever needed using up at the bottom of the fridge. And the chilli paste is the best way to use up wilting coriander.

Thai Fish Curry (Serves 4 with Naan or Roti)


For the curry paste
1/2c coriander. Try and get a bunch with roots, and use as much of the roots and stems as possible
4 spring onions
1 thumb sized piece of ginger
4 cloves garlic
2T fish sauce
1T chilli powder
2t cumin powder
2t brown sugar
1/2t turmeric
1 fresh chilli (I used one of the big ones, and the spices were pretty balanced. Use more or less chilli to suit your tastes. Just remember, the bigger the chilli, the milder)
1 can coconut milk


For the curry sauce
3 kaffir lime leaves, all rolled up together, then sliced as thinly as you can
3x 150g fillets of fresh fish
1 1/2 red capsicum, finely sliced
2 small or 1 large tomato, cut into small wedges
1/4c vege or fish stock
Coriander, spring onion, and/or basil to garnish
Lemon wedges to garnish


Put all the curry paste ingredients except the coconut milk into a small food processor or blender. Blend until it's all as small as it will go. Add enough coconut milk to bring it together into a paste (a little less than 1/4c) and blitz until smooth. Give the food processor a nudge or two as you blitz to get it to keep it moving.


Heat a wok over a medium heat. Add the curry paste, and cook down for a few minutes until it lets out its aromas. 


Add the rest of the can of coconut milk, and the kaffir lime leaves. Bring to a simmer. 


Add the fish, bring it back to the simmer, and let it cook, covered, for 6-8 minutes or until the fish is just starting to cook through.


Add the tomatoes, capsicum, and vege stock and let it cook for another 2 minutes uncovered.


Dish into bowls and garnish with the herbs and lemon. Serve with naan, roti, or rice.


Told you it was fast!