This coconut milk curry sauce with garlic, ginger, and curry paste is creamy and flavourful. The ever so gently simmering of the fish keeps it tender and delicate.

Serves 4


1 ½ lb white fish

3 tablespoons red Thai curry paste (divided)

2 tablespoons coconut oil

½ medium onion, finely minced

2 tablespoons finely minced ginger

3 garlic cloves, finely minced

1 15-ounce can coconut milk

½ cup water

1 tablespoon fish sauce

1 tablespoon coconut or brown sugar (optional)

4 cups chopped vegetables of your choice (pictured are green beans, and red bell peppers)

Minced coriander and lime juice, to serve


1. Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.

2. Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar (optional). Add the vegetables and bring the pan to a boil.

3. Reduce the heat to medium-low and add the fish. Cover the pan and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.

Serve with a little minced coriander and a squeeze of lime juice.


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