Thai fish curry

Chatelaine 0

( 110 ratings )

Preparation time:
10 minutes
Total time:
35 minutes
4 Servings
Thai fish curry recipe

Roberto Caruso


  • 500 g pkg frozen cod
  • 1 bunch green onions, finely chopped
  • 2 tbsp vegetable oil
  • garlic cloves, minced
  • 2 tbsp Thai green curry paste
  • 454 g  pkg butternut squash pieces, about 3 cups
  • 400 ml can light coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tsp lime zest

Coconut milk stands-in for cream in this chowder-esque fish curry. It comes together in just over 30 minutes and will fit into your weekday dinner rotation with ease.


  • Remove fish from freezer and let stand about 10 min. Cut into 1-in. pieces.
  • Heat a large saucepan over medium-high. Reserve 1/4 cup green onions. Add oil, then remaining onions, garlic and curry paste. Cook for 2 min. Add squash, coconut milk, 1/2 cup water and fish sauce. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until squash is tender, 15 to 20 min. Add cod. Cook, uncovered, until fish is cooked through, 5 min. Stir in lime juice and zest. Sprinkle with reserved green onions.

Nutrition (per Serving)

24 g
20 g
15 g
752 mg

For all your Holiday must-haves click here for our Shopping List.

Leave a comment

Your email address will not be published. Required fields are marked *