Thai Green Curry Fish

If you’re craving something warm and gently spicy but don’t have the energy for a big production, this Thai Green Curry Fish has your back. Tender white fish fillets poach right in a silky coconut curry sauce that comes together in a single pan—no fuss, no fancy techniques. I love how the shallots, garlic, and green curry paste bloom together into a rich, fragrant base, making the whole kitchen smell amazing in under five minutes. It’s the kind of dinner that feels like a little hug in a bowl, especially when you spoon it over fluffy rice and drizzle a touch of chili oil on top.

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Author SALUD! Team

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

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Thai Green Curry Fish

A different way to eat fish for lent (or when you need a different protein in your rotation)

Ingredients

• 2 filets Swai, cut in half
• 1 T neutral oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced thin
• 2-3 T thai green curry paste
• 1/4 c chicken broth
• 1 can of low-fat coconut milk

Instructions

1. Heat oil over medium-low heat, sauté shallot for 1-2 minutes, then add garlic and sauté for another minute.
2. Add curry paste, stir, and cook until fragrant. Stir in chicken broth, then add mushrooms, let simmer for 5 minutes, then add fish. Cover the fish with the liquid, cover, and simmer for 20 minutes.
3. Once fish is cooked through, add coconut milk, swirl in, and heat through.
4. Serve over rice

Nutrition Facts

Calories

510

Fat

14 g

Sat. Fat

8 g

Carbs

7 g

Fiber

1 g

Net carbs

6 g

Sugar

2 g

Protein

82 g

Sodium

381 mg

Cholesterol

194 mg

The nuitrion information is based on estimates and is not definitive.

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Weeknights don’t always inspire culinary ambition, but I still want something that feels special. This Thai Green Curry Fish is my go-to when I’m in that mood: quick, deeply flavorful, and so comforting you’ll swear you spent hours on it. But let me tell you—it’s deceptively easy.

The beauty of this recipe lies in the balance of flavors. You start by gently sautéing shallot and garlic, letting them turn soft and golden so their sweetness blooms. Then comes the green curry paste—just a couple tablespoons, but it packs enough punch to transform everything. Toasting the paste for a minute or two is essential. You’ll see it start to darken and smell almost nutty, a sign that all those aromatics—lemongrass, galangal, kaffir lime—are waking up and getting ready to mingle.

Once the paste has toasted, you deglaze with a splash of chicken broth. The steam lifts any flavorful bits stuck to the pan, creating a head start on your sauce. Then, in goes the can of light coconut milk. Stir it together and watch the sauce turn a beautiful pale green, flecked with little bits of curry paste.

While the sauce heats through, you’ll thinly slice your mushrooms. I like using whatever mushrooms I have on hand—cremini, button, or shiitake all work beautifully—but I usually default to cremini because they’re inexpensive and always reliable. The mushrooms add a little earthy body that balances the richness of the coconut milk.

After that, it’s time for the fish. Swai (Pangasius) and tilapia are both great here because they’re affordable, mild, and cook quickly. Lay the fillets right into the sauce in a single layer. Cover the pan with a lid, turn the heat down low, and let the fish gently poach for about 20 minutes. This method keeps it impossibly tender—no risk of overcooking or drying out.

While you wait, get your rice going. Jasmine rice is my favorite pairing because it’s lightly fragrant and perfect for soaking up the curry, but plain white rice or even brown rice will do.

When you lift the lid, the fish will be opaque and flake easily with a spoon. That’s when you know dinner is done.

Spoon the curry and fish over a bowl of hot rice, making sure everyone gets plenty of sauce and mushrooms. Then, for a little heat and color, drizzle a tiny bit of chili oil over the top. I promise you—this is the detail that makes it feel restaurant-worthy.

This dish is everything I want in a weeknight meal:

• It’s fast, coming together in about 30 minutes start to finish.

• It’s made from pantry-friendly ingredients you can keep on hand.

• It’s cozy and satisfying but still feels light.

If you’ve never tried poaching fish in curry before, I think you’re going to love this technique. It takes all the intimidation out of cooking fish and infuses every bite with aromatic, savory flavor.

Next time you’re tempted to order takeout, give this Thai Green Curry Fish a try instead. It’s cheaper, faster, and way more rewarding—and your kitchen will smell like an absolute dream.