Coconut Fish Curry Recipe | Marion's Kitchen

Ingredients

• 550 gfirm white fish fillets, cut into large chunks (such as red snapper)
• 1 xMarion’s Kitchen Thai Red Curry Meal Kit
• IncludedThai red curry paste
• Includedcoconut milk
• Includeddried Thai herbs and chilli
• Includedbamboo shoots
• 30 ml (2 tbsp)vegetable oil
• 120 ml (½ cup)chicken stock
• To tastelime wedges, to serve
• To tasteMarion’s Kitchen Crispy Chilli Oil, to serve
• To tastesteamed rice, to serve

Instructions

1. 1

   Prepare the fish

   Pat the fish dry with kitchen paper, then cut it into large bite-sized pieces and set aside.

2. 2

   Fry the paste

   Warm the vegetable oil in a large, deep frying pan or saucepan over medium heat. Add the Thai red curry paste and cook, stirring, for 1–2 minutes, until fragrant and beginning to sizzle gently.

3. 3

   Make the curry

   Pour in the coconut milk and chicken stock and stir to combine. Add the bamboo shoots and dried Thai herbs and chilli, then bring the mixture to a gentle simmer.

4. 4

   Simmer the fish

   Carefully add the fish to the simmering curry. Turn the heat to low and simmer gently for 5–7 minutes, until the fish is just cooked through and flakes easily. Keep stirring to a minimum so the pieces hold their shape.

5. 5

   Add the lime

   Take the pan off the heat and squeeze in fresh lime juice to taste.

6. 6

   Serve the curry

   Spoon the curry into bowls and drizzle with Crispy Chilli Oil for extra heat. Serve straight away with steamed rice.

What is coconut fish curry?

This is a Thai-inspired curry of fish simmered in coconut milk with red curry paste, herbs and bamboo shoots. Thai curries are known for their aromatic curry pastes and balance of fragrant, spicy and creamy flavours.

Here, a meal kit brings the paste and other curry components together, while a short, gentle simmer helps the fish stay tender. Lime added at the end brightens the rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 29g protein, 8g carbs, 21g fat.

The fish supplies most of the protein, while the coconut milk and vegetable oil contribute much of the fat. The curry’s carbohydrates come mainly from the coconut milk and the kit ingredients; rice adds a substantial share if served alongside. For a balanced plate, pair a moderate portion of rice with vegetables served on the side.

The curry kit and fish

Curry paste: Fry it briefly in oil before adding the liquid. This wakes up its aroma and gives the sauce a fragrant start.

Fish: Choose firm white fillets that can be cut into generous chunks. Patting them dry helps them go into the curry without excess surface moisture.

Build a gentle simmer

Coconut milk and stock: Stir them together with the fried paste, then add the kit’s bamboo shoots and dried herbs and chilli. Bring the mixture just to a gentle simmer rather than a hard boil.

Low heat: Once the fish goes in, keep the pan at a low simmer. Stir sparingly so the chunks are less likely to break apart.

How to tell when the fish is ready

Doneness: Start checking after 5 minutes; larger chunks may need closer to 7. The fish should be opaque and flake easily when gently tested.

Texture: Take the pan off the heat as soon as the fish is cooked through. Leaving it simmering longer can make the pieces firm and prone to breaking.

Finish with lime and chilli

Lime: Add the juice after removing the curry from the heat, adjusting it to taste. Its tangy flavour provides contrast to the coconut-rich sauce.

Chilli oil: Drizzle it over the bowls at the table so each person can choose how much extra heat they want.

Serve it with

Rice: Steamed rice is the suggested partner and soaks up the curry sauce. Serve the curry as soon as it is ready, while the fish is tender.

Lime wedges: Put extra wedges on the side for anyone who would like a brighter, sharper finish.

Recipe notes & tips

• Cut the fish into similarly sized chunks so they cook at roughly the same rate.
• Use a large, deep pan so the fish can sit in the sauce without being crowded.
• Let the curry reach a gentle simmer before adding the fish.
• Stir the sauce before the fish goes in, then handle the fish as little as possible.
• Taste the lime at the end and add it gradually to suit the curry’s richness.
• Serve immediately after cooking for the best fish texture.

Variations

• Use another white fish: Choose a firm fillet and cut it into similarly sized chunks.
• Adjust the heat: Add less Crispy Chilli Oil at the table for a milder bowl.
• Add greens: Serve with steamed greens on the side for extra vegetables.
• Try prawns: Swap in peeled prawns and simmer just until they turn opaque and are cooked through.
• Make it more lime-forward: Serve extra lime wedges alongside the bowls.

Common mistakes to avoid

• Boiling the sauce hard: Keep it at a gentle simmer so the coconut mixture stays calm and the fish cooks gently.
• Adding wet fish: Pat the fillets dry first to remove surface moisture.
• Stirring too much: Move the fish as little as possible once it is in the pan, or the chunks may break.
• Overcooking the fish: Begin checking at 5 minutes and remove the pan from the heat as soon as the fish flakes.
• Adding lime too early: Squeeze it in after taking the curry off the heat so you can adjust the fresh acidity at the end.

How to store

Refrigerate leftover curry in a covered container and use within 2 days. Reheat gently in a saucepan until hot throughout, taking care not to simmer it for long; store rice separately if possible.

Frequently asked questions