20-Minute Thai Green Fish Curry

Ingredients

• 1 mediumonion, sliced into chunks
• 30 ml (2 tablespoons)Thai green curry paste
• 250 ml (1 cup)full-fat coconut milk
• 1bouillon cube (stock cube: chicken, vegetable or fish), mixed with a little hot water to make a paste (optional)
• 100 g (⅔ cup)frozen green beans, or a mixture of frozen green beans and chopped courgette
• 1pepper, chopped into large chunks (red, green, yellow or orange)
• 255 g (9 ounces)white fish, cut into large chunks (for example cod, haddock, pollock, snapper or barramundi)
• 1 small bunchfresh coriander, washed and chopped
• 30 ml (2 tablespoons)flaked almonds (optional)
• To tastelime wedges
• To servejasmine rice or any rice

Instructions

1. 1

   Soften the onion

   Heat a drizzle of vegetable oil in a large saucepan over a medium-high heat. Fry the onion gently for a couple of minutes, until softened.

2. 2

   Cook the curry paste

   Add the curry paste and a splash of water. Stir for 1–2 minutes to release its aroma.

3. 3

   Simmer the vegetables

   Stir in the coconut milk and the bouillon paste, if using. Add the frozen green beans and chopped pepper, bring to the boil, then simmer for a few minutes.

4. 4

   Cook the fish

   Arrange the fish pieces on top of the sauce and vegetables. Cover the pan and simmer for 8–10 minutes, or until the fish is just cooked.

5. 5

   Toast and serve

   Meanwhile, toast the almonds in a dry frying pan, if using, shaking the pan occasionally until they are golden. Carefully spoon the curry into bowls to keep the fish in large pieces, then top with coriander and almonds. Add a lime wedge to each bowl and serve with rice on the side.

What is Thai green fish curry?

Thai green curry is known for its aromatic green curry paste and a sauce often softened with coconut milk. This version brings those flavours together with white fish and quick-cooking vegetables.

A short simmer keeps the meal suited to a busy evening. Lime, coriander and toasted almonds add fresh, herbal and crunchy notes at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 459 calories, 32g protein, 15g carbs, 33g fat.

The rice and vegetables provide most of the carbohydrates, while coconut milk and almonds contribute much of the fat. Fish supplies the main protein, with a smaller contribution from the almonds. Serve with a generous helping of vegetables alongside the rice to make a balanced plate.

Choosing the fish and vegetables

White fish: Cod, haddock, pollock, snapper and barramundi are all suggested options. Cut the fish into generous chunks so it is easier to arrange on top of the curry and serve without breaking it up.

Vegetables: Frozen green beans go straight into the sauce, while pepper adds colour and sweetness. Chopped courgette can replace some or all of the beans as described in the ingredient list.

Getting the curry base right

Curry paste: Stirring it briefly with a splash of water helps disperse it through the pan before the coconut milk goes in. The recipe suggests adjusting the paste by half a tablespoon in either direction for a milder or spicier result.

Coconut milk: Full-fat coconut milk gives the sauce its creamy character. Stir it in with the optional stock paste before adding the vegetables.

How to cook the fish gently

Add the fish: Place the pieces on top of the sauce and vegetables rather than stirring them through. Cover the pan so the fish cooks gently in the simmering curry.

Check for doneness: Begin checking towards the end of the stated 8–10 minutes. The fish should be just cooked; avoid prolonged simmering, which can make it dry and fragile.

Finishing with lime and almonds

Almonds: Toast the flakes in a dry frying pan, shaking them now and then, until golden. Keep an eye on them as they can colour quickly.

Fresh finish: Add the chopped coriander and toasted almonds after spooning the curry into bowls. Serve lime wedges alongside so each person can add juice to taste.

Serving the curry

Rice: Serve jasmine rice or another rice on the side to soak up the coconut curry sauce. Cook it while preparing the curry if you want both parts ready together.

Portions: Spoon gently so the fish stays in large pieces, then divide the vegetables and sauce between the bowls.

Recipe notes & tips

• Adjust the curry paste by half a tablespoon at a time to suit your preferred heat level.
• Cut the fish into similarly sized chunks so the pieces cook at roughly the same pace.
• Use a lid during the fish-cooking stage to keep the curry gently simmering.
• Toast the almonds in a dry pan and shake them frequently for more even browning.
• Serve the lime wedges separately so everyone can add juice to taste.

Variations

• Swap the fish: Use another firm white fish from the suggested options, cut into large chunks.
• Use courgette: Replace some or all of the green beans with chopped courgette.
• Choose your pepper: Red, green, yellow or orange pepper all work in this curry.
• Adjust the heat: Add or reduce the curry paste by half a tablespoon for a different level of spice.
• Skip the almonds: Leave them out for a nut-free version, or simply omit the optional topping.

Common mistakes to avoid

• Stirring the fish vigorously: It can break into small pieces; lay it on top and serve carefully.
• Overcooking the fish: It may become dry and fragile; check that it is just cooked after 8–10 minutes.
• Burning the almonds: They can toast quickly; shake the dry pan and remove them once golden.
• Adding all the curry paste without tasting: The heat can vary; adjust the amount by half a tablespoon as suggested.
• Skipping the lid: The method relies on a covered pan while the fish simmers; cover it for that 8–10-minute stage.

How to store

Refrigerate leftover curry in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, taking care not to break up the fish; store rice separately if possible.

Frequently asked questions