Thai Red Curry Fish Stew with Coconut Milk and Vegetables

Thai red curry fish stew is a coconut milk curry with tender white fish, vegetables, and the fragrant heat of Thai red curry paste. This Thai-inspired version is gently simmered and served hot over rice; curry pastes and household recipes vary, so you can adjust the heat and aromatics to suit your table.

Ingredients

1 tablespoon neutral oil (15 ml), such as canola or avocado oil
3 tablespoons Thai red curry paste (about 45 g), or start with 2 tablespoons (about 30 g) for a milder stew
1 medium yellow onion (about 150 g), thinly sliced
1 medium red bell pepper (about 150 g), cut into bite-size strips
2 garlic cloves (about 6 g), finely chopped
1 tablespoon fresh ginger (about 6 g), finely grated
1 stalk lemongrass (about 25 g), bruised with the back of a knife and cut into 3 pieces; optional, with a substitute described below
4 makrut lime leaves (about 1 g), torn once; optional, with a substitute described below
1 can full-fat coconut milk, 13.5 ounces (400 ml)
1 1/2 cups low-sodium fish or chicken broth (355 ml)
1 tablespoon fish sauce (15 ml)
1 teaspoon light brown sugar (4 g)
1 cup cherry tomatoes (150 g), halved
1 cup trimmed snap peas (about 100 g)
1 pound skinless cod, haddock, or pollock fillets (450 g), cut into roughly 1 1/4-inch (3 cm) chunks
1 tablespoon fresh lime juice (15 ml), plus lime wedges to serve
1/4 teaspoon fine salt (about 1.5 g), plus more to taste
1/4 cup chopped fresh cilantro (about 10 g)
1/4 cup Thai basil leaves (about 10 g), optional
Cooked jasmine rice, for serving (allow about 3/4 cup uncooked rice, or 135 g, for four portions)

Instructions

Prepare the ingredients (20 minutes). Slice the onion and bell pepper, halve the tomatoes, trim the snap peas, and cut the fish into even chunks so they cook at about the same rate. Chop the garlic, grate the ginger, and set out the curry paste, coconut milk, broth, fish sauce, and sugar. Keep the fish refrigerated while you prepare the other ingredients. If you are serving rice, start it according to its package directions so it is ready when the stew is done.
Fry the curry paste (2 minutes). Warm the oil in a large, heavy saucepan or Dutch oven over medium heat. Add the curry paste and stir for about 2 minutes, until fragrant and slightly darker. Keep it moving so the paste does not scorch; if it begins sticking, lower the heat rather than adding extra paste or letting it burn.
Soften the aromatics (4 minutes). Add the onion and cook for 3 minutes, stirring occasionally, until it starts to soften. Stir in the garlic and ginger and cook for 1 minute. Add the lemongrass and lime leaves, if using, and stir briefly to release their aroma.
Build the coconut broth (10 minutes). Pour in the coconut milk and broth, then stir in the fish sauce and brown sugar. Bring the liquid to a gentle simmer, which should take about 2 minutes, then simmer for 8 minutes. Adjust the heat so the surface bubbles lightly rather than boiling hard. A steady, gentle simmer helps the coconut milk stay smooth.
Cook the vegetables (4 minutes). Add the bell pepper, tomatoes, and snap peas. Simmer for 4 minutes, stirring once or twice. The pepper should be beginning to soften while the snap peas retain some bite. Fish cooks quickly, so give firmer vegetables their head start rather than adding everything at once.
Poach the fish (6 minutes). Lower the fish chunks carefully into the simmering broth and spoon a little liquid over them. Simmer gently for about 4 to 6 minutes, turning the pieces once if needed; avoid vigorous stirring, which can break them apart. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. The flesh should also look opaque and separate easily with a fork. If a piece has not reached temperature, continue cooking briefly and check again.
Finish and serve. Remove the lemongrass pieces and lime leaves if you can easily find them. Stir in the lime juice, salt, cilantro, and Thai basil, if using. Taste the broth and add a little more fish sauce for savory depth, lime for brightness, or salt if needed. Ladle into bowls and serve hot with rice and lime wedges.

Tips

Choose curry paste thoughtfully. Red curry paste varies considerably in saltiness and heat between brands and batches. Begin with 2 tablespoons if you are unsure, then taste the broth after it simmers and stir in more paste only if needed. Some pastes contain shrimp or other seafood, so check the label if you are cooking for someone with an allergy or dietary restriction.

Use a gentle simmer once the coconut milk goes in. A hard boil can make the broth look separated or oily, and it can toss delicate fish chunks around until they break. A little surface movement is enough to cook the vegetables and fish while keeping the stew easy to serve.

Know your aromatics and alternatives. Lemongrass and makrut lime leaves can be available at Asian markets or in the frozen section of some grocery stores. If you cannot find lemongrass, leave it out; the stew will be less citrusy but still flavorful. For the leaves, use 1 teaspoon finely grated lime zest (about 2 g) and remove it with the fresh lime juice at the end. Lime zest gives a bright citrus note but not quite the floral aroma of the leaves.

Cut fish evenly and handle it gently. Chunks close to the same size are easier to cook consistently. If your fillet is thin, fold or cut it into larger pieces rather than making tiny cubes. Add it only after the vegetables are nearly tender, and use a wide spoon to serve so the pieces stay intact.

Serving Suggestions

Serve the stew in shallow bowls with jasmine rice to soak up the coconut curry broth. For a lighter-feeling plate, offer a smaller scoop of rice alongside extra snap peas or bell pepper from the pot. Lime wedges are useful at the table because a squeeze of fresh juice can brighten a bowl without making the whole batch more sour. Sprinkle on extra cilantro or Thai basil just before serving, rather than simmering the herbs for a long time, so their aroma stays fresh.

If you want additional dishes, pair the stew with a simple cucumber salad or lightly dressed greens. Keep the sides mild and crisp; the broth already brings richness, spice, and plenty of seasoning. For a family-style meal, place rice and lime wedges on the table and ladle the fish stew into a serving bowl, taking care not to leave it sitting out for more than 2 hours.

Variations

Change the fish: Salmon works if you like a richer flavor, while halibut can be used for firm, substantial chunks. Choose boneless, skinless fillets and cut them evenly. Avoid very thin fillets that are likely to flake apart before the vegetables are ready. Shrimp can replace the fish, but it cooks faster; add peeled shrimp near the end and check that it is cooked through rather than leaving it in the full fish cooking time.

Use other vegetables: Green beans, sliced zucchini, baby corn, or thinly sliced carrots can stand in for some of the pepper and snap peas. Add firm vegetables earlier and quick-cooking vegetables later, checking for tenderness before the fish goes into the pot. A handful of spinach can be stirred in after the fish is cooked; the residual heat will wilt it.

Adjust the richness or heat: Full-fat coconut milk makes a round, creamy broth. Light coconut milk works, but produces a thinner, less rich result; avoid replacing all the coconut milk with broth if you want the characteristic coconut flavor. For less heat, reduce the curry paste and add more to taste. For more heat, serve sliced fresh chile on the side so each person can season their bowl.

Make it without fish sauce: Use an equal amount of soy sauce or tamari in its place. The broth will taste less briny and less traditionally savory, but the substitution works; taste before adding extra salt because soy sauce can be salty. For a seafood-free version, use vegetable broth and check that the curry paste has no shrimp ingredients, then replace the fish with firm tofu. The tofu will not need a fish temperature check; warm it through in the broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. For the best texture, store rice separately from the curry so it does not soak up all the broth, and use a clean spoon when taking portions from the container.

Reheat only the portion you plan to eat, either in a saucepan over low to medium-low heat or in a microwave-safe bowl in short intervals, stirring the broth carefully between intervals. Heat leftovers to 165°F (74°C), checking with a food thermometer. Avoid a rolling boil: it can make the fish break up and the coconut broth look less smooth. If the broth thickens in the refrigerator, loosen it with a splash of broth or water as it reheats, then taste and adjust the lime or salt.

You can freeze the stew in an airtight freezer-safe container for about 2 months for best quality, though the fish may become softer and the coconut broth may separate slightly after thawing. Thaw it in the refrigerator and reheat it to 165°F (74°C); stir gently to bring the broth back together. Do not leave cooked stew at room temperature for extended storage.

Frequently Asked Questions

What fish is best for Thai red curry fish stew?

Cod, haddock, and pollock are mild, widely available choices that hold together well when cut into generous chunks and simmered gently. Pick fresh or properly thawed fillets without skin or pin bones for easiest serving. A firmer fish such as halibut is another option, while salmon gives the broth a richer flavor. Whichever you choose, check the thickest piece for 145°F (63°C).

Can I make this stew less spicy?

Yes. Start with 2 tablespoons of red curry paste rather than 3, then taste the broth after the vegetables simmer. Paste heat varies, so the amount is a better guide than the label alone. You can add more paste gradually, but you cannot easily remove heat once it is mixed into the broth. Serve extra chile separately for people who want a hotter bowl.

Can I use frozen fish?

Yes, but thaw it completely in the refrigerator before cutting it into chunks, then pat away excess surface moisture so it does not dilute the stew. Keep the thawed fish chilled until it is time to add it. Cooking it from frozen is less predictable: the outside can overcook before the center reaches a safe temperature, and the pieces may release extra water into the broth.

Can I prepare the curry broth ahead?

You can make the broth and cook the vegetables ahead, then cool and refrigerate them promptly for up to 3 to 4 days. Reheat the broth until steaming, add the fish, and cook it until the thickest piece reaches 145°F (63°C). This approach keeps the fish from being cooked twice and becoming dry or broken up. Keep the rice in a separate container.

Why does my coconut curry broth look separated?

Separation often happens when coconut milk is boiled vigorously, though some coconut milks separate naturally during cooking. Lower the heat to a gentle simmer and stir without beating the fish. If the broth looks a little oily, it is still usable; gently whisk or stir the liquid before adding the fish, then keep the heat moderate.

What can I use instead of Thai basil?

Thai basil adds a peppery, anise-like note, but it is optional. Regular sweet basil is a reasonable substitute with a softer, less distinctive flavor; cilantro alone also makes a fresh finish. Add whichever herbs you choose at the end rather than simmering them for several minutes, which can dull their aroma.

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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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