Authentic green Thai fish curry recipe with a creamy coconut milk sauce and pan-fried fish. An easy homemade dinner that tastes just like something you’d order at a Thai restaurant!

Green Thai fish curry with coconut milk and crispy pan-fried fish fillet topped with kaffir lime leaves, served in a square ceramic dish.

What is Thai green fish curry?

Thai green fish curry is a spicy coconut curry made with green curry paste, fish sauce, palm sugar, and white fish. The sauce is creamy, slightly sweet, and aromatic from kaffir lime leaves.

❤️ A note from Praew

This recipe is a bit different from most fish curries you’ll find. Here, the curry sauce and the fish are cooked separately.

I use a smaller amount of coconut milk, which gives the sauce a slightly thicker consistency, similar to choo chee salmon. The fish is pan-fried until crispy, then topped with this rich, creamy green curry sauce.

The focus in this recipe is all about the fish and the bold flavor of green curry, so I don’t add any vegetables. If you’re looking for a version with more veggies, try my green curry chicken next!

It comes together in under 30 minutes and makes a great weeknight dinner, especially when you’ve got fresh fish fillets in the fridge.

It always turns out amazing, and I hope you love this recipe just as much as we do! — Praew ♡

Thai green fish curry with pan-fried fish and sliced kaffir lime leaves in a black plate.

🍚 Ingredient tips & substitutes

Thai green curry paste Use a good-quality Thai brand like Mae Ploy or Maesri.
Oil Use a neutral oil like vegetable or canola for pan-frying the fish and frying the curry paste.
Fish I used pangasius fillets for this recipe. If using frozen fillets, make sure to fully thaw and pat them dry before pan-frying for the best texture.
Coconut milk Use full-fat coconut milk for the best texture and richness.
Palm sugar Adds a subtle sweetness that balances the heat and saltiness.
Fish sauce Adds umami and saltiness; I use the Megachef brand.
Kaffir lime leaves Brings citrusy aroma and depth.

👩‍🍳 How to make green curry fish

Step 1: Fry the curry paste. In a separate pot, heat 1 tbsp of oil and add green curry paste. Stir-fry over medium heat until fragrant and the oil begins to separate.

Green curry paste frying in a white pot until fragrant with oil starting to separate.

Step 2: Make the coconut curry sauce. Pour in the coconut milk, followed by palm sugar and fish sauce. Let it gently simmer (don’t let it boil) to develop flavor and slightly thicken the sauce.

Coconut milk added to the fried curry paste in a white pot, gently bubbling.

Step 3: Add kaffir lime. Once the palm sugar has completely dissolved and the sauce has slightly thickened, turn off the heat and stir in kaffir lime leaf strips. Set aside

Step 4: Pan-fry the fish. Pat the fish fillets dry to remove excess moisture. Heat 3 tbsp of oil in a non-stick pan and fry both sides until golden and cooked through. Set aside.

Pan-fried white fish fillets on a dark serving plate, golden and crisp on the edges.

Step 5: Assemble and serve. Place the pan-fried fish fillets on a plate and spoon the hot green curry sauce over the top. Serve immediately with steamed jasmine rice. Enjoy!

🐟 What fish for Thai curry?

You can use any white fish fillets for Thai curry, such as tilapia, catfish, cod, sea bass, or snapper. These mild, flaky fish work well with coconut milk curry sauces.

🍛 More Thai curry recipes to try

This green Thai fish curry with coconut milk is one of my favorite ways to turn simple fish fillets into a restaurant-style dinner in under 30 minutes! Let me know in the comments if you tried it, and follow me on Facebook, Instagram, and Pinterest for more.