Thai fish curry

Prep 10 min
Total 35 min
Serves 4

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



500-g pkg
frozen cod fillets
1 bunch
green onions, finely chopped
2 tbsp
garlic cloves, minced
2 tbsp
Thai green curry paste
454-g pkg
chopped butternut squash, about 3 cups
400-mL can
light coconut milk
1 tbsp
2 tbsp
1 tsp


  • 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.


Calories 312
Protein 24 g
Carbohydrates 20 g
Fat 15 g
Fibre 3 g
Sodium 752 mg

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Photo credit: Roberto Caruso

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