Thai Coconut Fish Curry

Recipe by Brendon and Gerard from the Fish Shack


  • 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream
  • 1/2 to 1 stalk lemongrass, white part only, minced
  • 1-2 red birds eye chillies, sliced
  • 2 shallots, sliced
  • 1 thumb-size piece of galangal or ginger, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 4 tbsp fish sauce
  • 3/4 tsp turmeric
  • 1/3 tsp white pepper
  • 2 tbsp brown sugar
  • 1 Tbsp lime juice (plus extra limes for serving)
  • 1 Tbsp tomato paste
  • 400 ml coconut milk
  • Vegetable oil for frying


– Heat a small amount of oil in a wide based pot or deep pan on medium heat. Add lemongrass, chillies, shallots, galangal and garlic. Fry until fragrant (approximately 1-2 minutes). Add sugar, coriander, cumin, cinnamon, pepper and tomato paste, mix well and fry for another 1 minute. Add fish sauce and coconut cream and bring to a simmer.
– Add fish to the pot. Coconut liquid should just cover the fish, if necessary add a little water. Simmer until fish is just cooked through (approximately 20 minutes).
– Serve with steamed jasmine rice, Asian greens (for example bok choy or choy sum) and fresh lime wedges.