Vietnamese Fish Curry with Coconut Milk and Lemongrass

Vietnamese fish curry, or cá ri cá, is a fragrant curry of tender white fish, potatoes, carrots, lemongrass, and coconut milk, served hot with rice or bread. Vietnamese curry recipes vary by region and household; this version balances gentle warmth, savory fish sauce, and creamy coconut without masking the fish.

Ingredients

1½ lb (680 g) firm white fish fillets, skinless and boneless, such as cod, snapper, or halibut
1 tbsp (15 ml) fish sauce, divided
¼ tsp (0.5 g) ground black pepper
1 tbsp (15 ml) neutral oil, such as canola or avocado oil
2 medium shallots, finely chopped, about ½ cup (75 g)
3 garlic cloves, minced, about 1 tbsp (9 g)
1 tbsp (6 g) finely grated fresh ginger
1 stalk lemongrass, tough outer layers removed, tender center finely minced, about 1 tbsp (10 g)
2 tbsp (12 g) Vietnamese curry powder
1 tsp (4 g) granulated sugar
12 oz (340 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into ½-inch (1.3 cm) cubes
1 medium carrot, about 3½ oz (100 g), thinly sliced into rounds
1 can unsweetened coconut milk, 13.5 fl oz (400 ml), well shaken
1 cup (240 ml) low-sodium chicken or vegetable broth
½ tsp (3 g) fine salt, plus more to taste
1 tbsp (15 ml) fresh lime juice
¼ cup (10 g) chopped cilantro, for serving
¼ cup (8 g) Thai basil leaves, optional, for serving

Instructions

Pat the fish dry with paper towels and cut it into roughly 1½-inch (4 cm) pieces. Put it in a bowl with 1 tsp (5 ml) of the fish sauce and the black pepper, turning gently to coat. Keep the fish chilled while you chop and measure the other ingredients. Mince the tender lemongrass center finely so it softens in the short cooking time; discard the dry, woody outer layers.
Warm the oil in a wide, heavy saucepan or Dutch oven over medium heat. Add the shallots and cook for about 2 minutes, stirring, until softened but not browned. Add the garlic, ginger, and minced lemongrass and cook for 1 minute, stirring often. If the aromatics begin to stick, lower the heat rather than letting the garlic scorch.
Stir in the curry powder and sugar and cook for 1 minute, just until fragrant. Add the potatoes, carrot, coconut milk, broth, remaining 2 tsp (10 ml) fish sauce, and salt. Stir to distribute the curry powder, then bring the mixture to a gentle simmer over medium heat, about 2 minutes. Avoid a hard boil, which can make coconut milk look separated and can break up the vegetables.
Lower the heat to maintain a steady, gentle simmer. Cover the pot partially and cook the potatoes and carrot for 14 minutes, stirring once or twice so nothing catches on the bottom. The potatoes should be nearly tender when pierced with a knife, but should still hold their shape. If the curry is bubbling vigorously, reduce the heat.
Arrange the fish pieces in the curry in a single layer as much as possible, then spoon a little sauce over them. Simmer gently, uncovered, for about 8 minutes, turning the pieces once with a wide spoon if needed. Check a thick piece with a food thermometer: fish must reach 145°F (63°C); USDA FSIS identifies this as the safe minimum internal temperature for fish. The flesh should also look opaque and separate easily into flakes. If a piece has not reached temperature, continue cooking and recheck it rather than relying on color alone.
Turn off the heat and gently stir in the lime juice. Taste the sauce and adjust with a little more salt, fish sauce, or lime juice as needed. Sprinkle with cilantro and Thai basil, if using, and serve while hot. Stir carefully from the sides of the pot so the cooked fish stays in large, tender pieces.

Tips

Choose fish that holds together. Cod, snapper, halibut, and firm catfish are good options. Very delicate fillets can still work, but cut them into larger pieces and handle them minimally. If using frozen fish, thaw it safely in the refrigerator, then pat it dry so excess water does not thin the curry.
Find the right curry powder. Vietnamese curry powder is sold in some Asian grocery stores and often has a warm, aromatic profile. If it is unavailable, use a mild Madras-style curry powder; it will make the sauce taste more assertively spiced and may be hotter. Start with 1½ tbsp (9 g) if your substitute is particularly strong, then taste the sauce before adding more.
Use fresh lemongrass if possible. Frozen minced lemongrass can stand in at the same quantity and is convenient. In a pinch, omit it rather than substituting a large amount of lemon zest: zest adds citrus aroma but not lemongrass’s distinctive grassy, lightly floral flavor. A bruised whole stalk can flavor the sauce, but remove it before serving.
Keep the simmer gentle. A rolling boil can break apart fish and make the coconut sauce appear oily. If the sauce seems too thick before the vegetables are tender, add broth 2 tbsp (30 ml) at a time. If it seems thin, simmer it uncovered briefly before adding the fish; once the fish is cooked, avoid prolonged boiling.

Serving Suggestions

Serve the curry in shallow bowls with steamed jasmine rice, which absorbs the coconut-and-lemongrass sauce. A bowl of rice is especially useful if the curry is generously brothy; spoon sauce over the rice rather than letting the fish sit out of the liquid. For a more substantial meal, offer warm baguette pieces for dipping. Vietnamese curry is also commonly enjoyed with bread or noodles, and the best choice is the one that suits the texture of the sauce and the meal.

Add lime wedges, extra cilantro, and sliced fresh chile at the table so each person can adjust brightness and heat. A simple side of sliced cucumber, lightly dressed cabbage, or steamed greens provides a crisp contrast without competing with the curry’s aromatic sauce. If serving several dishes, keep accompaniments lightly seasoned because the curry already gets salt and savory depth from fish sauce.

Variations

Make it spicier: Add ½ to 1 tsp (1–2 g) crushed red pepper with the curry powder, or serve sliced fresh bird’s-eye chile on the side. Adding chile at the table makes it easier to keep the main pot mild for a mixed group.

Change the vegetables: Replace some or all of the carrot with 1 cup (120 g) sliced bell pepper or 1 cup (100 g) small cauliflower florets. Add bell pepper during the final 5 minutes so it stays bright and slightly crisp; add cauliflower with the potatoes because it needs time to become tender. Keep the total vegetable amount close to the recipe quantity so there is enough sauce.

Use shrimp instead of fish: Substitute 1½ lb (680 g) peeled, deveined large shrimp. Cook the vegetables until tender first, then simmer the shrimp just until opaque and curled, usually 3–5 minutes depending on size. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum for shrimp is 145°F (63°C). Do not use the fish timing for shrimp, since smaller shrimp cook much faster.

Adjust the richness: Full-fat coconut milk gives the sauce its creamy body. Light coconut milk can be used, but the curry will be thinner and less rich; simmer the vegetable sauce uncovered for a few extra minutes before adding the fish if you want it to reduce. Avoid sweetened coconut milk or coconut beverage, which changes the flavor and does not provide the same consistency.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The curry keeps for 3–4 days in the refrigerator. For the best texture, store rice separately from the curry, and use a shallow container to help the curry cool promptly. Fish can become softer after storage, so move it gently when portioning.

Reheat only the portion you plan to eat, either in a saucepan over low to medium-low heat or in the microwave in short intervals. Stir gently and heat leftovers to 165°F (74°C), checking with a food thermometer. If the sauce has thickened, add a splash of broth or water and warm it gradually; avoid a vigorous boil, which can make the fish fall apart. The curry may be frozen for up to 2 months, though the potatoes can turn grainy and the fish softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What fish works best in Vietnamese fish curry?

Choose a firm, mild fish that can be cut into thick pieces, such as cod, snapper, halibut, or firm catfish. Fresh or properly thawed frozen fillets both work. Avoid very thin pieces, which may cook through before the potatoes are tender; add any thinner pieces later than the thicker ones if necessary.

Can I make this curry without fish sauce?

Yes. Use 1 tbsp (15 ml) low-sodium soy sauce in place of the fish sauce, then taste before adding extra salt. Soy sauce gives the curry a different, less briny flavor, but still adds savory depth. For a fish-free version, use vegetable broth and adjust the soy sauce to taste.

Why did my coconut curry sauce separate?

Coconut milk can separate if it is boiled hard, especially after it has been simmering for a while. A gentle simmer usually keeps the sauce smoother. If a little oil rises to the top, lower the heat and stir gently; the curry is still usable. Avoid whisking aggressively once the fish is in the pot.

Can I prepare the curry ahead?

You can chop the vegetables and aromatics and measure the seasonings up to a day ahead, keeping them covered in the refrigerator. For the freshest fish texture, cook the curry close to serving time. You can also cook the vegetable-and-coconut sauce ahead, refrigerate it promptly, then bring it to a simmer and add the fish when ready to finish dinner.

How do I know when the fish is done?

Check the thickest piece with a food thermometer and cook it to 145°F (63°C), the USDA FSIS safe minimum for fish. At that temperature, the flesh should be opaque and should separate into flakes. Start checking near the end of the stated cooking time because piece size and the strength of the simmer affect how quickly fish cooks.

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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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