Name: Thai Red Curry Poached Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1.5 pounds white fish filets (cod, tilapia, seabass, halibut); 1 Tbsp neutral oil; 1 small white onion (diced); 4 cloves garlic (minced); 1 Tbsp minced ginger; 3 Tbsp Thai red curry paste; 1 can full-fat coconut milk (13.5 fl oz.); 1 cup chicken or seafood broth; 3 Tbsp fish sauce; 1 Tbsp sugar; 1 lime (juiced); Salt (to taste); red chilis (thinly sliced); Chopped cilantro; Chili oil; White rice; Vegetables of choice

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There’s nothing more comforting than a cozy bowl of Thai Red Curry Poached Fish simmered in creamy coconut milk and bursting with bold flavors.

If you love a warm, aromatic meal that comes together easily but feels a little fancy, this one’s for you.

Table of Contents

What is Thai Red Curry Poached Fish?

Thai red curry poached fish is a delicious Southeast Asian-inspired dish where tender white fish fillets are gently simmered—or poached—in a rich, coconut-based red curry broth.

It’s a version of Thai red curry with fish that’s milder in spice but still incredibly flavorful. You get everything you love about Thai red curry fish in a comforting, spoonable form.

Why You’ll Love This Thai Red Curry Fish Recipe

Easy but Impressive: Comes together in under 30 minutes with one pan and simple steps.
Delicately Poached Texture: The fish stays moist and buttery, thanks to the gentle poaching method.
Versatile Serving Options: Pair it with rice, noodles, or veggies for a complete meal.
Customizable Protein: Works with cod, tilapia, seabass, or even halibut.

If you like this recipe, check out my other recipes: Soy Salmon Coconut Rice Bowl and Poached Chinese Chicken with Ginger Scallion Sauce!

Ingredients

Main Ingredients:

White Fish Fillets: Cod, tilapia, seabass, or halibut all work great for their mild flavor and tender texture.
Neutral Oil: Used for sautéing the aromatics without overpowering the flavor.
White Onion: Adds natural sweetness and body to the curry base.
Garlic: Essential for that classic Thai flavor kick.
Ginger: Brings warmth and depth to the broth.
Thai Red Curry Paste: The heart of the dish—spicy, savory, and aromatic.
Full-Fat Coconut Milk: Adds creaminess and richness to the curry broth.
Chicken or Seafood Broth: Balances the coconut milk and adds umami.
Fish Sauce: Salty, funky depth that enhances the whole curry.
Sugar: Balances the spice and acidity.
Lime Juice: Brightens up the dish and cuts through the richness.
Salt: Brings everything together.

Garnishes:

Sliced red chilis, chopped cilantro, and a drizzle of chili oil for heat and color.

For Serving:

Steamed white rice and your favorite vegetables to soak up the curry.

Customizations

Use salmon instead of white fish: Salmon adds a richer, more buttery texture that’s equally delicious.
Make it vegetarian: Swap the fish for tofu and use veggie broth instead of chicken or seafood.
Add vegetables: Try baby bok choy, spinach, or snap peas for extra nutrients and crunch.

How to Make Thai Red Curry Poached Fish

Prep the Fish

Pat your fish fillets dry with a paper towel and season both sides with a pinch of salt. This helps keep them flavorful and helps them hold their shape while cooking.

Make the Aromatic Base

In a large, shallow pan, heat the neutral oil over medium heat.

Add the diced onion, minced garlic, and ginger. Sauté for about 1 to 2 minutes, or until softened and fragrant.

Stir in the Thai red curry paste and cook for another 30 seconds to release its aroma.

Simmer the Curry Broth

Pour in the coconut milk and broth, then add the fish sauce, sugar, lime juice, and another pinch of salt to taste.

Stir everything together and bring the mixture to a gentle simmer.

Poach the Fish

Carefully place the fish fillets into the curry broth.

Lower the heat and let them poach gently, covered, for 7–10 minutes or until the fish is opaque and flakes easily with a fork.

Serve It Up

Gently transfer the fish to serving plates. Spoon over the curry broth, then garnish with sliced red chilis, chopped cilantro, and a little drizzle of chili oil. Don’t forget the steamed rice and veggies on the side to make it a full meal.

Storage

This Thai red curry fish recipe is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Tips

Use a shallow pan: A wider pan ensures the fish cooks evenly in the curry broth.
Don’t overcook the fish: Keep an eye on it—once it flakes easily, it’s done.
Adjust spice to your taste: You can add more or less curry paste or sliced chili based on how spicy you like it.

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