Fish Curry
Steve Carmichael·Last updated 
This fish curry simmers white fish fillets and frozen vegetables in a coconut milk and green curry paste sauce. It takes about 25 minutes from start to finish and produces a fragrant, creamy curry with tender chunks of fish throughout. Using frozen vegetables is a deliberate choice here because they are convenient, affordable, and nutritionally comparable to fresh.
Lean Protein in a Rich Sauce
White fish like cod is one of the leanest protein sources available, and combining it with coconut milk creates a meal that feels indulgent while delivering 29g of protein per serving. The green curry paste provides complex flavor from ingredients like lemongrass, galangal, and green chili, all without requiring you to buy each spice individually. The result is a restaurant-quality curry from a handful of ingredients.
Flexible and Forgiving
This recipe is very forgiving with substitutions. Any firm white fish works: cod, haddock, pollock, or tilapia. The frozen vegetable mix can be whatever blend you prefer. Mixed Asian vegetables, stir-fry mixes, or even a simple peas-and-carrots blend all integrate well into the coconut sauce. Serve it over steamed white rice, rice noodles, or with flatbread on the side.
If you want more heat, add an extra tablespoon of curry paste or a sliced fresh chili. For a milder version, stir in a tablespoon of coconut cream at the end to mellow the spice. Garnish with fresh coriander and lime wedges for a finished touch.
Fish Curry
A simple 5-ingredient fish curry from the RunBuzz recipe collection.
1Ingredients
2Instructions
- 1
Heat the oil in a wok or high sided frying pan over high heat. Add the chopped onion and cook for 3-4 minutes, then add the curry paste and cook, stirring, for 1 more minute.
- 2
Add the coconut milk and bring to a boil. Reduce the heat to medium-low and add the fish and frozen vegetables. Simmer for 15 minutes, until fish is cooked and the vegetables have warmed through. Serve immediately.