Fish Curry with Coconut Milk

Thai Fast With Fish Published February 22, 2026

A Thai-inspired fish curry built on coconut milk, red curry paste, and lime — rich, fragrant, and ready in twenty minutes. The fish poaches gently in the bubbling sauce and absorbs the spices as it cooks. Served over jasmine rice, it is one of the most satisfying fish-day meals you can make with minimal effort.

Coconut milk is the backbone of this dish. Use full-fat — the light version will not give you the body or richness the curry needs.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 25 minutes

INGREDIENTS

- 600g firm white fish (cod, halibut, snapper, or mahi-mahi), cut into large chunks
- 1 can (400ml) full-fat coconut milk
- 3 tablespoons Thai red curry paste (check for shrimp paste — it is fasting-compliant)
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 200g green beans, trimmed and halved
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh Thai basil or regular basil leaves
- 1 red chili, sliced (optional)
- Steamed jasmine rice, for serving

METHOD

1. Heat the vegetable oil in a deep skillet or wok over medium-high heat. Add the curry paste and fry for 1-2 minutes, stirring constantly, until fragrant and darkened slightly.

2. Pour in the coconut milk and stir to combine with the paste. Bring to a gentle simmer.

3. Add the bell pepper and green beans. Cook for 4-5 minutes until they begin to soften.

4. Season the fish chunks with a pinch of salt. Slide them into the simmering sauce. Cook for 6-8 minutes without stirring too much — the fish will break apart if handled roughly.

5. Add the soy sauce, lime juice, and sugar. Taste and adjust — the sauce should balance salty, sour, sweet, and spicy.

6. Scatter with Thai basil and sliced chili. Serve immediately over jasmine rice.

NOTES

- Most commercial Thai curry pastes contain shrimp paste (kapi), which is a fermented shellfish product and fully permitted during the fast. Check the label to be sure.
- Do not use extra-firm tofu fish — use actual fish. This is a fish-day recipe.
- The sauce should not be too thick. If it reduces too much, add a splash of water or more coconut milk.
- Salmon works beautifully here for a richer, fattier version. Reduce the coconut milk slightly to compensate.