Pescatarian Thai Curry with Fish, Coconut Milk, and Veg

This pescatarian Thai curry pairs tender pieces of fish with coconut milk, curry paste, and vegetables in a fragrant, gently spicy sauce. Served over jasmine rice, it makes a satisfying one-pan-style dinner; Thai curry pastes and family recipes vary, so choose red or green paste to suit your preferred flavor and heat.

The method is straightforward: build flavor by briefly frying the curry paste, simmer the vegetables in coconut milk, then add the fish near the end so it stays moist. Fish sauce and lime bring the salty, bright balance that makes the rich sauce taste lively rather than heavy.

Ingredients

1½ cups (285 g) jasmine rice
2 cups (475 ml) water, for cooking the rice
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
3 tablespoons (45 g) Thai red or green curry paste; check the label for seafood ingredients if needed
1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well shaken
1 cup (240 ml) low-sodium vegetable broth or water
1 tablespoon (12 g) light brown sugar or palm sugar, finely grated
1 tablespoon (15 ml) fish sauce, plus more to taste
1 medium red bell pepper (about 150 g), seeded and sliced into strips
1 small zucchini (about 200 g), halved lengthwise and cut into ¼-inch (6 mm) half-moons
1 cup (100 g) snap peas, trimmed
1 pound (450 g) skinless salmon or firm white fish, such as cod, cut into 1½-inch (4 cm) pieces
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ teaspoon (1 g) fine salt, or to taste, for the fish
¼ cup (10 g) loosely packed Thai basil leaves, or regular basil leaves
2 tablespoons (8 g) chopped fresh cilantro, optional
1 small red chile, thinly sliced, optional

Instructions

Rinse and start the rice. Put the rice in a bowl, cover it with cool water, swirl it with your fingers, and drain. Repeat two or three times, until the water is less cloudy. Transfer the rice to a saucepan with 2 cups (475 ml) water. Bring it to a boil, stir once, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork before serving. If your rice package gives a different water ratio or timing, follow its directions.
Prepare the fish and vegetables. While the rice cooks, pat the fish dry and check carefully for pin bones. Cut it into evenly sized pieces and season lightly with the salt. Slice the pepper and zucchini, trim the snap peas, and measure the remaining ingredients. Keeping the fish in similarly sized chunks helps it cook evenly and makes it easier to check doneness.
Fry the curry paste. Set a wide, deep skillet or saucepan over medium heat and add the oil. When it is warm, add the curry paste and stir continuously for 45 to 60 seconds, just until fragrant. Do not let it scorch; if the paste sticks or darkens quickly, lower the heat and add a spoonful of coconut milk.
Make the coconut sauce. Pour in the coconut milk and broth, then stir in the sugar and fish sauce. Bring the mixture to a gentle simmer, stirring to dissolve the paste into the liquid. Keep it at a quiet simmer rather than a rolling boil, which can make the sauce look separated. Taste a small spoonful: it should be savory and aromatic, with a little sweetness and a mild tang to come from the lime later.
Simmer the vegetables. Add the bell pepper and zucchini. Simmer uncovered for 4 minutes, stirring once or twice, until they are beginning to soften but still hold their shape. Add the snap peas and simmer for 2 more minutes. If you prefer very crisp vegetables, add the zucchini and snap peas a minute later; if you prefer them softer, give them another 1 to 2 minutes before adding the fish.
Cook the fish gently. Lower the heat so the sauce barely simmers. Nestle the fish pieces into the sauce in a single layer, spoon a little sauce over the tops, and cook for about 4 to 7 minutes, depending on the type and thickness. Turn the pieces once only if needed, and avoid vigorous stirring so they do not break apart. Check the center of the thickest piece with a food thermometer: the USDA FSIS safe minimum temperature for fish is 145°F (63°C). Remove the pan from the heat as soon as the fish reaches that temperature.
Finish and serve. Stir in the lime juice and Thai basil, then taste the sauce. Add a little more fish sauce for saltiness, lime for brightness, or a splash of broth if you want it thinner. Spoon rice into bowls and ladle the curry alongside or over it. Finish with cilantro, sliced chile, and lime wedges if using.

Tips

Choose a paste that suits your heat tolerance. Red and green curry pastes vary considerably by brand and recipe; some are mild, while others are quite hot. Start with 2 tablespoons if you are unsure, taste the simmering sauce, and add more paste before the vegetables go in if you want stronger flavor. Curry paste can contain shrimp paste, which is seafood; check the ingredient list if you avoid shellfish or need a paste without it.
Use fish that holds together. Salmon, cod, haddock, pollock, and halibut all work. Very delicate fish can flake into the sauce, so cut it into generous chunks and handle it gently. If using frozen fish, thaw it safely in the refrigerator, then pat it dry so extra water does not dilute the curry.
Keep the sauce at a gentle simmer. A hard boil is unnecessary and can cause coconut milk to separate. A slightly grainy or oily appearance is not usually a safety issue, but lowering the heat and stirring gently often brings the sauce back together. Do not add the fish until the vegetables are nearly as tender as you want them.
Adjust the final balance gradually. Curry paste, broth, and fish sauce vary in saltiness. Taste before adding extra fish sauce, and add lime juice a little at a time so the sauce stays bright without becoming sharply sour. If it tastes too salty or intense, loosen it with a few tablespoons of water or broth.

Serving Suggestions

Serve the curry with jasmine rice, which absorbs the coconut sauce without competing with the curry paste. For a different base, use brown jasmine rice, steamed rice noodles, or plain rice; cook each according to its own package directions. A bowl of cucumber slices or a simple cucumber salad provides a cool, crisp contrast to the warm curry, while extra lime wedges let everyone adjust the acidity at the table.

Keep garnishes simple so the fish and sauce remain the focus. Thai basil has a distinctive anise-like fragrance; if you cannot find it, regular basil is a useful substitute, though its flavor is softer and less peppery. Cilantro, sliced chile, and a few additional snap peas are optional finishes. For a fuller meal, offer a small side of steamed greens, such as bok choy, but avoid adding too many strongly seasoned sides that would compete with the curry.

Variations

Change the fish: Use peeled raw shrimp instead of fish, or use a mix of fish and shrimp. Add shrimp when the vegetables are nearly tender and cook until opaque and firm; check that shrimp reach 145°F (63°C) with a food thermometer. Different seafood pieces may finish at different times, so check each kind rather than assuming they are all done together. You can also use firm tofu for a pescatarian version without fish, though tofu is not seafood and the cooking temperature guidance for fish does not apply to it.

Choose another curry color: Red curry paste commonly gives a warm chile flavor, while green curry paste is often sharper and more herbal; neither is guaranteed to be hotter, as recipes differ. Yellow curry paste is another option and usually gives the sauce a warmer spice profile. Use the amount suggested on its package as a starting point, then taste the sauce before adding more. If you use a paste that contains saltier ingredients, reduce the fish sauce at first.

Swap the vegetables: Thinly sliced carrots, broccoli florets, baby corn, mushrooms, or eggplant can replace some or all of the pepper and zucchini. Add firm vegetables earlier and quick-cooking ones later so they finish together. Cut denser vegetables into small pieces; if using broccoli or carrots, simmer them for a few minutes before adding the zucchini or snap peas. Seasonal vegetables are welcome, but keep the total amount close to the recipe so the sauce still coats everything.

Make it milder or richer: For less heat, begin with a smaller quantity of curry paste and add more only after tasting. For extra richness, use full-fat coconut milk as written; light coconut milk makes a thinner, less creamy sauce and may need less broth. If you want a dairy-free dish, this recipe already uses coconut milk and no dairy ingredients, but check the curry paste label for any ingredients that do not suit your needs.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking, ideally in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or below. Store rice separately when possible, since it is easier to portion and reheat evenly that way. The fish will firm up as it cools, and it may break into smaller pieces when stirred, so handle leftovers gently.

Reheat only the portion you plan to eat. Warm the curry in a covered saucepan over low to medium-low heat, stirring carefully and adding a splash of water or broth if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer; avoid repeated cycles of cooling and reheating. Reheat rice separately until steaming hot throughout and also bring it to 165°F (74°C). You can freeze the curry for up to 2 months, but the coconut sauce may change texture and the fish may become softer after thawing. Thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Can I make this curry ahead?

You can prepare the sliced vegetables and measure the sauce ingredients up to a day ahead, keeping them covered in the refrigerator. For the best fish texture, cook the curry and add the fish shortly before serving. If you need to cook the whole dish ahead, cool and refrigerate it promptly, then reheat gently to 165°F (74°C); expect the fish to be a little firmer and more likely to flake.

Can I use light coconut milk?

Yes. Light coconut milk works, but the sauce will be less creamy and may taste less rich. Start with less broth, then add more only if needed to reach your preferred consistency. Avoid trying to thicken it by boiling hard, since a vigorous boil can separate the coconut milk; a gentle simmer is more reliable.

Is fish sauce necessary?

Fish sauce provides a salty, savory depth and is common in many Thai-style curry sauces, but you can omit it if needed. Add a small amount of soy sauce or tamari instead, then taste before adding more because both can be salty. That substitution changes the flavor and may not suit someone avoiding soy; check labels for dietary needs.

How can I tell when the fish is done without overcooking it?

Use a food thermometer in the center of the thickest piece and remove the pan from the heat when it reaches 145°F (63°C), the USDA FSIS safe minimum temperature for fish. The flesh should also turn opaque and separate easily with a fork, but appearance alone is less dependable than temperature. Fish continues to cook slightly in the hot sauce, so check it promptly.

Can I make the curry without rice?

Yes. Serve it with rice noodles, another cooked grain, or simply in bowls with extra vegetables. If you choose noodles, cook them separately according to their package directions and divide them among the bowls before adding the curry. Keeping the starch separate also makes leftovers easier to store and reheat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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