Green Fish Curry

This green fish curry is a quick, nourishing meal with tender white fish, crisp vegetables, and a rich, creamy coconut-based green curry sauce. 

Bursting with bold Thai-inspired flavors, this green curry fish comes together in 30 minutes, making it perfect for a satisfying weeknight dinner.

With an easy-to-customize ingredient list and a fuss-free way to cook, this is a fish and curry recipe you’ll want to make again and again!

What is Green Fish Curry?

Green curry is a traditional Thai dish known for its bold, fragrant flavors, featuring a creamy coconut milk base, green curry paste, and a mix of fresh herbs and spices. 

While often made with chicken, tofu, or shrimp, this version spotlights white fish, which absorbs the curry flavors beautifully while remaining light and tender.

This dish is not only flavorful but also packed with nutrients. The fish provides lean protein and omega-3 fatty acids, while the vegetables add fiber, vitamins, and minerals. Plus, coconut milk offers healthy fats that make this dish rich and satisfying.

Why You’ll Love This Green Fish Curry Recipe

This recipe was inspired by a trip to Whitefish, Montana, where I came across an incredibly fresh whitefish fillet at a local market. That simple discovery sparked the idea for a dish that’s now a go-to in my kitchen – quick, nourishing, and packed with vibrant veggies.

If you love a good curry but want something lighter and fresher, this green fish curry is the perfect dish. 

The creamy coconut milk base beautifully complements the fragrant green curry paste, while the tender white fish absorbs all the bold flavors. 

Instead of a heavy, slow-cooked curry, this version comes together in just 30 minutes. It’s naturally dairy-free, gluten-free, and easy to customize with different proteins and vegetables.

Here are even more reasons why you’ll love this fish curry recipe:

• Ready in just 30 minutes with minimal prep
• One-pot meal – Less mess, easy cleanup!
• Rich, creamy and easily customizable 
• Naturally gluten-free & dairy-free
• Every bite is balanced & nourishing

Ingredients for Green Fish Curry

Coconut milk: Creates a creamy base. Use full-fat for richness or lite for a lighter option. For a non-coconut alternative, swap with cashew cream.

Green curry paste: The main source of flavor. Adjust for spice preference or swap with yellow or red curry paste for a different taste.

Ginger and lime juice: Add warmth and brightness. Use ground ginger if fresh isn’t available and lemon juice if needed.

Fish sauce (optional): Brings umami depth. Replace with tamari, soy sauce, or coconut aminos for a different salty element.

White fish: Cod, Tilapia, or Halibut absorb flavors beautifully. Swap with salmon, shrimp, or tofu for variety.

Broccoli, green beans & zucchini: Provide texture and nutrients. Substitute with bok choy, snap peas, bell peppers, or spinach.

For serving: Pair with white, brown, or cauliflower rice, and top with coconut yogurt, chives, or cilantro for freshness.

How to Make Green Fish Curry 

In a large pot or skillet, combine coconut milk, green curry paste, ginger, lime juice, and fish sauce. Stir well and bring to a simmer.

Add the broccoli and green beans, then cover, and simmer for 3 minutes.

Gently stir in the fish and zucchini, then cover and cook for 7-10 minutes, until the fish is tender and the vegetables reach the desired doneness. 

Avoid overcooking the fish – it should be tender and flaky, not rubbery.

Serve the curry over rice, top with fresh chives, and add a dollop of coconut yogurt for extra creaminess!

Recipe Adaptations and Additions

• Make it heartier – Add shrimp, chicken, or tofu for extra protein.
• Spice it up – Stir in Thai chilies, chili flakes, or a drizzle of chili oil for heat.
• Go nightshade-free – Omit the curry paste and blend fresh basil with coconut milk for a flavorful alternative.
• Boost the veggies – Bell peppers, bok choy, mushrooms, or snap peas add extra texture and nutrients.
• Use frozen fish – Thaw completely and pat dry before cooking to maintain the best texture. 
• Add citrusy brightness – A squeeze of fresh lime or a sprinkle of lemongrass enhances the flavors.

Frequently Asked Questions

Can I use a different type of fish?

Yes! Cod, tilapia, halibut, or salmon all work well. You can even swap in shrimp or tofu for variety.

Can I make this fish curry recipe ahead of time?

Absolutely! The flavors develop even more overnight. Store leftovers in an airtight container in the fridge for up to 3 days.

Can I use a different curry paste?

Yes! Swap green curry paste for red or yellow curry paste to change up the flavor profile.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, stirring occasionally. For longer storage, freeze for up to two months and thaw overnight in the fridge before reheating.

What to Serve with Curry And Fish

Green fish curry with green beans and broccoli is a comforting and flavorful dish that pairs beautifully with a variety of sides. 

The creamy coconut broth and tender fish go perfectly with a bowl of fragrant jasmine rice, fluffy basmati, or nutty brown rice to soak up all the delicious sauce. 

For a lighter option, serve it with cauliflower rice or a side of steamed greens. Here are a few pairing ideas:

• Easy Asian Cucumber Salad
• Lemon Garlic Rosemary Rice
• Thai Cauliflower Rice
• Spring Rolls with Peanut Sauce

Other Delicious Curry Recipes to Try

• Green Curry Sweet Potato Noodle Bowls
• Thai Paleo Panang Curry
• Green Curry Thai Noodle Soup
• Roasted Eggplant and Mushroom Curry

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