09/23/2026
Thai-Inspired Coconut Curry Fish 🥥🌶️
Makes 5 servings
Ingredients
- 5 portions haddock, cod, halibut or salmon
- 1 can full-fat coconut milk
- 3 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 2 tbsp low-sodium soy sauce or tamari
- 1½ tbsp honey
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Juice of ½ lime
- 3 large carrots, thinly sliced
- 2 red bell peppers, sliced
- 1 bag green beans, trimmed
- 1½ cups uncooked jasmine rice
- Salt & pepper
- Fresh cilantro
- Sesame seeds
- Lime wedges
Directions
1. Preheat oven to 400°F.
2. In a large baking dish, whisk together the coconut milk, curry paste, fish sauce, soy sauce, honey, garlic, ginger and lime juice.
3. Add the carrots, bell peppers and green beans and toss to coat. Bake for 15–20 minutes, stirring halfway, until the veggies have started to soften.
4. Pat the fish dry, season lightly with salt and pepper and cut into portions. Nestle the fish into the sauce and spoon some of the curry sauce over top.
5. Return to the oven and bake until the fish is opaque and flakes easily. For thinner haddock, start checking around 7–10 minutes; thicker pieces may need 10–14 minutes.
6. Serve over jasmine rice and finish with cilantro, sesame seeds and fresh lime.
