This coconut fish curry is quick, light, creamy, nutritious, and altogether delicious. The best part? It’s on the table in just 20 minutes!
Quick and easy curries are some of my favourite meals to cook when I don’t really know what to cook. This perfect Thai chicken and butternut squash curry, for instance, appears regularly on our table and in our freezer (trust me, it really is perfect).
Why?
- They’re usually made in just one pan.
- I usually have most of the ingredients already.
- They’re nutritious (just throw those veggies in there!).
- The recipe usually makes enough for more than one meal.
Need I go on?
This yummy and creamy coconut fish curry definitely falls into this category. You could say it’s the non-vegan little sister of this 20-minute coconut chickpea curry (which I make when Mr. Scrummy isn’t around – he’s too much of a carnivore to enjoy it with me).
Why this is the best fish curry recipe!
- You literally only need about 20 minutes from getting your ingredients together to having this easy fish curry with coconut milk finished and on the table.
- It’s essentially a one pot fish curry. You do need to blanch the green beans but you can use frozen to skip this step.
- In the photos you see here I used a madras curry paste, but you can use any curry paste you happen to have or like to make this curry. Try rogan josh curry paste to make a fish Rogan Josh, for instance, and add a few tomatoes. Or a really mild korma paste which works especially well with the coconut milk in this recipe.
- It’s easy to mix and match different vegetables in this curry. Don’t have green beans or red peppers? Use green peppers, asparagus, baby corn, courgette/zucchini, or mushrooms.
- It’s light and healthy because… fish and vegetables!
- Add a segment of lemon or lime and sprinkle it with some flaked almonds and coriander at the end – and it’s pretty good looking!
Coconut fish curry ingredients
- chopped onion
- curry paste
- coconut milk and stock/broth
- easy cook vegetables
- white fish of your choice
- coriander/cilantro, lemon or lime wedges and slivered almonds to garnish
How to make a fish curry with coconut milk
Step 1: Fry a chopped onion until soft in a large saucepan.
Step 2: Stir in your curry paste.
Step 3: Add your coconut milk, stock/broth, blanched green beans and a pepper of any colour (I used red for a bit of extra ‘pop’).
Step 4: Place some white fish (chopped into large-ish pieces) on the top of the dish and put the lid of the saucepan on for around eight to ten minutes until the fish is just cooked.
Pro tip: Instead of blanching fresh green beans for your fish curry, use frozen green beans. Just throw them in the curry along with the coconut milk.
Is a coconut fish curry spicy?
I used just over 2 tablespoons of Madras curry paste (for a curry for two) and ended up with a fairly spicy dish. But not blow-your-head-off spicy.
As you can use any curry paste you like in this curry, you can make it however mild or spicy you like.
As a general rule, however, I’d say use one and a half tablespoons of curry paste for a milder flavour and 2 tablespoons if you prefer your curries a little spicier.
The level of spiciness will depend on the brand of curry paste you use too, of course.
Pro tip: If your curry is too spicy, serve some (lots of?) Greek yogurt on the side. (The oldest trick in the book, but good to be reminded!)
What type of fish is good for curry?
Of course this will depend according to where in the world you live!
When we lived in the UK I made this coconut fish curry with white fish like cod or haddock. Now that we live in Australia I buy different kinds of snapper, barramundi (although this can be expensive), or sometimes cod.
The key is to choose a fairly firm fish that won’t disintegrate into your curry sauce. I would also choose a milder flavoured fish that won’t overpower the curry flavour.
Monkfish, albacore, or even mackerel or swordfish would work. Frozen fillets are a good choice. Simply defrost then use in the recipe as you would with fresh fish.
More easy Asian meals
- 15 minute Thai basil pork stir fry (delicious!)
- One pan spicy Thai peanut chicken (great for easy entertaining!)
- Sticky and delicious 15 minute Shanghai chicken
- Perfect Mee Goreng (spicy Indonesian noodles)
- Or take a look at all my Asian recipes!
If you generally like curries and you like fish, I don’t think this 20-minute coconut fish curry will disappoint. Oh, don’t forget to sprinkle over those slivered toasted almonds at the end. They add a delicious nutty crunch!
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20-minute coconut fish curry
Ingredients (UK/Australia? Click below for grams/ml)
- a medium onion sliced
- 2 tablespoons curry paste e.g. korma rogan josh, madras … (adjust amount of paste to taste)
- 1 cup coconut milk full or lower fat
- one stock cube fish, chicken or veggie
- 2.5 ounces green beans fresh or frozen
- 1 red or green or yellow pepper chopped into large chunks
- 7 ounces white fish cut into large chunks (& defrosted if frozen, which is fine)
- 2 tablespoons fresh coriander chopped
- 1 1/2 tablespoon slivered almonds
- rice to serve
- lemon or lime wedges natural yoghurt, popadoms/naan bread to serve (optional)
Instructions
- Heat a drizzle of oil in a large saucepan, then fry the onion gently for a few minutes until softened. Meanwhile, heat a kettle of water and then blanch the green beans for a few minutes in a small saucepan (if using fresh beans).
- Add the curry paste along with a splash of water and stir for a minute or two to release the flavours.
- Stir in the coconut milk and crumble in the stock cube, stir around then add the blanched green beans (or frozen green beans) and pepper. Stir around and let it simmer for a few minutes with the lid on the saucepan.
- Lay the fish on top of the sauce and vegetables, then replace the lid and simmer for another 8 to 10 minutes or until the fish is just cooked.
- Meanwhile, lightly toast the almonds in a dry frying pan (you could get your other add-ons ready during this time, too – rice, coriander, yoghurt, naan, lime/lemon etc.) Serve out the curry into bowls carefully (to keep the fish in large pieces), sprinkle on the coriander and almonds and add a lemon/lime wedge (if using). Enjoy with the yoghurt and your rice and/or naan and/or popadoms as you prefer.
Chris @ Shared Appetite says
LOVE this recipe Helen! My wife and I are big fans of curry and we’ve been saying how we want to cook more fish! And only 20 minutes?!?! Score!!!
Helen says
Glad you like it, Chris! I know a lot of people aren’t fans of fish, but I’d take it over meat almost any day. Hope you give something like this a go some time!
Bintu @ Recipes From A Pantry says
Fish, coconut and almonds just really really work. Especially good when it all comes together in 20 mins.
Helen says
Thanks, Bintu … so glad you like this. Those 3 flavours really were good together!
Kathleen | HapaNom says
I love the idea of ‘friday night curry’! Helen, this dish looks absolutely delicious – coconut/curry is such a fantastic pairing with fish!
Helen says
Yup, it’s a fun tradition, isn’t it? Or Friday night fish and chips is cool, too, which is what we’re doing tonight 😉 Hope you have a great weekend!
cheri says
Love curry and this recipe is fantastic. Certain foods remind me of certain people and places too, great story.
Helen says
Hope you’re doing OK, Cheri … and glad you like the curry!
Lorraine @ Not Quite Nigella says
I love curries for this same reason. It’s so quick to make and you can make lots that will last for a few days and it improves after a few days. What’s not to love? 😀
Helen says
Totally agree … great tip to make more curry than I need for one night … I’ll remember that next time!
Ashley says
I love how food can remind us of memories or different times in our lives!
And 20 minutes?? I’m in!
Helen says
Yeah, isn’t that cool? 😉 Have a nice weekend, Ashley!
Gayle @ Pumpkin 'N Spice says
Wow I’m impressed that this is a 20 minute dish, Helen! I absolutely love the flavors of this fish. I’ve never thought to combine coconut and curry, so creative!
Helen says
Glad you like it, Gayle, and hope you give it a go some time!
Gingi says
This looks so yummy! Quick meals are a fav aorund here, now that I have a toddler! lol
Anyhoo, I stumbled upon your page through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 – http://www.domesticgeekgirl.com
Helen says
Hi, Gingi! Glad you like the curry! I’ll pop by your blog and say hi … 🙂
Shashi @ runninsrilankan says
I love this “Friday night curry” thing you and your friends had going! And love this quick curry!
When I first came to the US – I so badly wanted a quick easy curry that would remind me of back home – I wish I had had this recipe! 🙂
Helen says
Oh, Shashi, this will be nothing compared to your amazing Sri Lankan recipes … but still, I’m glad it reminded you of home!
marcie says
I love the sound of this meal! I really like curry dishes and I never make them at home. That needs to change…especially since I can have a delicious meal in 20 minutes!
Helen says
Thanks, Marcie! If you can put up with the smell lingering a little in your kitchen then you should definitely give it a go. I need to make this more often!
whatjessicabakednext says
Love that this dish only takes 20 minutes! Fish curries are my favourite, so delicious.
Helen says
Thanks, Jess … so glad you like it and yes, the best part is that you can make it so quickly!
Dannii @ Hungry Healthy Happy says
I love Brick Lane – the bagels are EPIC!!
I also love coconut curries too, they taste so creamy, whilst still being healthy too.
Helen says
So happy you know what I’m talking about re. the bagel shop! Aren’t they the best?! They were usually warm when I got them … mmmm, want one now!
Eva says
A chaque fois tu nous surprendre avec des recettes délicieuses et faciles à réaliser ! Tu crois qu’on peut faire la même recette avec de poulet en lieu du poisson? En tout cas, Mr Scrummy a beaucoup de chance 🙂
Helen says
Je suis certaine que tu pourras en faire avec le poulet, Eva. Pourquoi pas! Je mettrais le poulet en meme temps que l’oignon. 🙂
Julie | This Gal Cooks says
I love the “cheap as chips” phrase. I think I’m going to have to start using that! I’ve never made a dish that could be called a curry dish although I have used curry in some of my recipes. I happen to LOVE it so I think I’d really enjoy this recipe. 🙂
Hope you have a wonderful week, Helen!
Helen says
Oh, please do start using ‘cheap as chips’! We can get a whole new UK phraseology happening over there 😉
Glad you like the idea of the curry!
Mira says
How beautiful and easy to make! Never tried fish curry, but will do! Just have to find good curry paste .
Helen says
Any good supermarket brand curry paste will be fine, Mira! Glad you like this idea! 🙂
Annie @Maebells says
What a delicious looking dinner! I love how quickly it comes together!
Helen says
Thanks so much, Annie … that’s my favourite reason to like this, too!
Samina | The Cupcake Confession says
This is such an incredible curry Helen!!!!! Curries are something that we eat almost every single day, so this is just something I know I’m going to fall in love with!!!!! I love that you’ve added the slivered almonds and the stock and everything gets 1276382 times better with coconut milk! <3
Helen says
Hi, Samina! Oooh, to be honest I’m a bit embarrassed that you think this is good because I’m sure it’s not a PATCH on ANYTHING I would eat in India! Still, not bad for a first try at a homemade curry … and so happy you approve!
Pamela @ Brooklyn Farm Girl says
I love how you created such a beautiful dish in 20 minutes! I want a big bite of this right now! 🙂
Helen says
Hi, Pamela … thanks so much! Glad you’re impressed by this!
Culinary Ginger says
I’m always making curries, it’s hard to find a good one here in the U.S. I’m always looking for new ideas and I think I found my newest curry. Lovely recipe.
Helen says
Thanks so much, Janette! It won’t win any prizes for excellence (made with curry paste!) but it’ll certainly do me for a quick and tasty mid-week meal!
Jocelyn (Grandbaby cakes) says
It takes only 20 minutes to make this masterpiece? I’m in love!
Helen says
Aw, thanks Jocelyn! 🙂
Joanne says
I try to have curry at least once a week because I love it so much! Pretty excited to try this recipe!!
Helen says
So happy you like it, Joanne! Do you eat fish? 🙂
Laura says
As always Helen, this looks delicious!I particularly like those silvered almonds on top. This is always the type of meal my husband is hinting for me to make and I send him out for take out instead! Maybe I should try myself! Essentially one pot too. Nice.
Helen says
Thanks so much, Laura! I live in hope of tempting you to have a go at these easy meals some time 😉
[email protected] Eats says
BRICK LANE!! Brings back such fond memories. Now, tell the truth Helen, didn’t you actually STUMBLE into a restaurant on Friday nights?? That’s my memories!! That curry looks to-die-for. I could do a face plant in it right now!
Helen says
Hehe … actually, I do recall there being a spot of stumbling in! 😉
Chrissy says
Oh, London. How do I love and Miss thee. Love this curry and a Friday curry hop is a fantastic tradition!
Helen says
It is, isn’t it? I miss it, too … so this will have to do for now!
[email protected] Olives & Garlic says
This is my kind of dish. Adding it to the menu for later this week. Love it.
Helen says
Oh, so glad you like it, Kathy … let me know which paste you use and what you think!
Lori @ TheHealthMinded.com says
Love this! No one will know it only took 20 minutes because it looks way too fancy for that. Our secret -K?
Helen says
oooh, definitely our secret! Thanks for saying it looks fancy … I must admit it tasted a bit fancy 🙂