Thai green fish curry
A light and vibrant green fish curry made with coconut milk, fresh spinach, and aromatic herbs. Ready in under 20 minutes, it's perfect for a quick, healthy dinner.
Updated : 22 June, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
2 tablespoon
Curry paste
centimeter
Ginger
2
Garlic
200 milliliters
Coconut milk
handful
Spinach
bunch
Cilantro, coriander
250 grams
Fish fillet
150 grams
Broccoli
100 grams
Green beans
1 teaspoon
Fish sauce
1
Lime
1
Green chilli pepper
2
Green onion
as needed
Rice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a wok or deep frying pan over medium heat, then add the curry paste, grated ginger, and garlic. Fry gently for 1–2 minutes until fragrant.
Step 2
In the meantime, blend the coconut milk with spinach, coriander stalks, and a little water until smooth. Pour this mixture into the pan and bring to a simmer.
Step 3
Add the fish and vegetables, and cook gently for 4-5 minutes until the fish is tender and flakes easily. Stir in the fish sauce and lime juice carefully to avoid breaking the fish.
Step 4
Serve hot over steamed rice, garnished with chilli, spring onions, and coriander leaves.