There’s something magical about a dish that can transport you to another world with just one bite, and Green Thai Fish Curry does exactly that. A celebration of bold flavours and fresh ingredients, this dish marries the zestiness of lime, the warmth of aromatic spices, and the creamy allure of coconut milk. It’s a Thai meal that feels indulgent yet nourishing, vibrant yet comforting—a true culinary paradox.
The soul of this curry lies in its homemade green paste. Crafted from fresh coriander, green chillies, lemongrass, and a medley of spices, the paste is a burst of freshness that sets the stage for the dish. The process of blending these ingredients into a coarse paste is a sensory experience in itself, filling your kitchen with the fragrant promise of what’s to come. Once the paste meets sizzling olive oil in a wok, its aroma blooms, creating an irresistible invitation to gather around the table.
What follows is the perfect balance of flavours and textures. Tender salmon chunks simmer gently in a creamy base of coconut milk and soya milk, absorbing the complex spices. Green beans provide a delightful crunch, while jumbo prawns and baby spinach elevate the curry to a level of sophistication. The final flourish of lime zest and juice ties everything together with a tangy brightness, transforming each bite into a harmonious blend of sweet, spicy, and citrusy notes.
Green Thai Fish Curry is an amazing dish. It’s the warmth of a home-cooked meal, the excitement of trying something exotic, and the joy of sharing it with loved ones. Whether served with steamed jasmine rice or a slice of crusty bread, this curry is sure to leave you craving another bowl.
Green Thai Fish Curry
Green Thai Fish Curry is a fragrant and vibrant dish that blends the freshness of herbs and spices with the creaminess of coconut milk. Featuring tender salmon, juicy prawns, and crisp green beans, it’s a harmonious mix of textures and flavours. Brightened with lime and served with rice or naan, it’s an easy yet impressive meal for any occasion.
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Servings: 4 People
Calories: 250kcal
Ingredients
- 30 g fresh coriander
- 3 medium green chillies trimmed
- 6 medium spring onions trimmed
- 2 inch fresh ginger peeled and chopped
- 2 stalks lemongrass trimmed and chopped
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 medium limes finely grated zest and juice
- 1 tsp olive oil
- 200 g fine green beans trimmed
- 2 large salmon fillets skinless about 260g, cut into chunks (or firm white fish)
- 200 ml light coconut milk
- 250 ml soya milk unsweetened
- 200 g jumbo prawns cooked
- 75 g spinach baby
Instructions
- Place the coriander leaves and stalks into a food processor, reserving a few leaves for garnish.30 g fresh coriander
- Add the green chillies, spring onions, ginger, lemongrass, garlic, ground cumin and ground coriander.3 medium green chillies, 6 medium spring onions, 2 inch fresh ginger, 2 stalks lemongrass, 3 cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander
- Pulse the ingredients to form a coarse paste. The vibrant aroma of the paste will set the tone for the curry.
- Heat the olive oil in a wok or large saucepan over medium heat.1 tsp olive oil
- Toss in the green beans and stir-fry for 2–3 minutes to enhance their colour and crunch.200 g fine green beans
- Add the freshly made curry paste and let it sizzle for a minute to release its flavours.
- Stir in the coconut milk and soya milk, creating a creamy, fragrant base.200 ml light coconut milk, 250 ml soya milk
- Gently add the salmon chunks, ensuring they are immersed in the liquid. Bring to the boil, then lower the heat. Cover and let it simmer for 5 minutes.2 large salmon fillets
- Scatter the cooked prawns and baby spinach over the simmering curry. Stir gently, allowing the spinach to wilt and the prawns to warm through.200 g jumbo prawns, 75 g spinach
- Add the grated lime zest and squeeze in the juice for a tangy kick.2 medium limes
Notes
Serve your Green Thai Fish Curry hot, garnished with reserved coriander leaves and accompanied by extra lime wedges for squeezing over. Pair it with steamed jasmine rice or warm naan bread to soak up the delicious sauce.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 493mg | Potassium: 806mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2636IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 3mg
19 comments
This is simply gorgeous. The flavours are perfectly balanced and have hest but not too much.
Such an easy recipe to follow and yet the flavours gav e the imprssion it was so much harder.
It’s elegant yet easy to prepare, and the flavours are beautifully layered.
The homemade curry paste takes the dish to another level, and the combination of salmon, prawns, and fresh greens creates a perfect balance of flavours.
When my local restuarnt closed, I couldn’t find a decent replacement unil now. I make my opwn!!
Not only is this dish delicious, but it also feels so healthy and balanced.
It’s fragrant, creamy, and just the right amount of spicy—an absolute winner.
The homemade paste was so aromatic, and the lime juice added the perfect zing. I served it with jasmine rice, and my family couldn’t get enough
The blend of spices and fresh ingredients is so comforting, and the salmon chunks were perfectly tender. I loved the addition of green beans and spinach for a bit of crunch and freshness.
The prawns and salmon soak up the flavourful curry sauce beautifully. The lime zest on top is such a fresh and tangy touch—absolutely delicious.
I made this curry for some friends and it was a massive hit.
I couldn’t believe how easy it was to make such a restaurant-quality dish at home. The lemongrass and lime add a lovely zesty punch, while the coconut milk keeps it rich and creamy.
If you love seafood, you’ll adore this curry.
This curry is perfect for a weeknight dinner or even a special occasion, it’s that good.
One of those dishes, I will be making time and again except trying different seafoods for variety.
This Green Thai Fish Curry is absolutely divine
The green chillies give it a kick without overpowering the other flavours. Paired with the creamy coconut milk, it’s an ideal balance of spice and smoothness.
I love that this curry has just the right amount of heat.
The baby spinach and green beans add a lovely texture and nutrients, and the soya milk keeps it light yet creamy. It’s a recipe I’ll make again and again.