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Deliciously creamy Thai curry fish with sweet chili and garlic, ready in under 30 minutes. Perfect served over rice for a quick weeknight meal.
Creamy Thai Curry Fish blends sweet chili, garlic, and coconut for a quick dinner. Try it over rice with fresh veggies for a weeknight treat. Bring Thai flavors to your table tonight with this creamy fish.
Nothing beats a simple, flavorful dinner that makes your kitchen smell like Thailand. This Creamy Thai Curry Fish is creamy, sweet, and lightly spicy—perfect for a weeknight meal that feels a little special.
Why You’ll Love and Enjoy Creamy Thai Curry Fish:
- Sweet, salty, and spicy all in one bite
- Light yet indulgent thanks to coconut milk
- Super quick to make, perfect for busy nights
- Flexible: works with different fish or even tofu
One-pan Thai Curry Fish is ready in 25 minutes. Flavors are creamy, spicy, and lightly sweet. Enjoy this easy fish dish any night of the week.
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Thai Curry Fish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings depending on size 1x
- Category: Seafood Recipes
- Method: Easy
- Cuisine: Thai
Description
One-pan Thai Curry Fish is creamy, spicy, and tender in every bite. Try this easy recipe for a fast but impressive dinner.
Ingredients
- 1 can coconut milk
- 125 ml sweet chili sauce
- 4 tbsp fish sauce (or reduced-sodium soy sauce)
- 3 tbsp Thai green curry paste
- Thinly sliced mushrooms, as much as you like
- 3 cloves garlic, thinly sliced
- 6 Cape Hake fillets (or any white fish)
- Rice and veggies, to serve
Instructions
- Grab a medium pan and pour in 1 can of coconut milk.
- Warm it over medium heat.
- Add 125 mL sweet chili sauce, 4 tbsp fish sauce (or soy sauce), and 3 tbsp Thai green curry paste. Stir it all together.
- Toss in the thinly sliced mushrooms and 3 cloves of garlic.
- Let everything simmer gently for about 20 minutes, stirring now and then, until the flavors really mingle.
- Drop in the 6 Cape Hake fillets.
- Cover and steam them in the sauce for 3–5 minutes until the fish is tender and moist. Don’t overcook; you want them soft and flaky.
- Serve your curry fish over rice with some fresh veggies on the side.
- Spoon plenty of that creamy, sweet-spicy sauce over the top.
- Optional tweak: You can wrap each fillet in cucumber slices before steaming for an extra fancy touch, but honestly, it’s amazing even without it.
Tips:
- Make sure the curry simmers slowly; too high heat will separate the coconut milk.
- Taste before serving; adjust fish sauce or sweet chili sauce for saltiness/sweetness.
- You can use other white fish if Cape Hake isn’t available.
- Mushrooms are flexible; any kind works.
Notes
Created, prepared, tried, and tested by Corlea: SA Tasty Recipes, Saffas Daily Recipes, Recipe received from Aunt, but modified to our own taste and preference.
Creamy Thai Curry Fish blends coconut milk, garlic, and green curry for quick flavor. Perfect for weeknight dinners when you want bold taste fast.
Creamy Thai Curry Fish is a simple, flavorful dinner that feels special. The sweet chili, garlic, and coconut milk create a creamy sauce that keeps fish tender and moist, making it perfect for busy weeknights or an easy weekend meal. Every bite is a mix of sweet, spicy, and savory flavors that will have you making it again and again.
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