Fish Curry

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.