One Pot Thai Green Curry Fish

Here we are again! Another one-pot seafood wonder worthy of making this week’s dinner list. If you’ve been around for a while, you might be familiar with the other recipes in this series. Well, it’s time we expand that list with this Thai Green Curry Fish. It’s just as easy to make and delivers bold, yet not overpowering, green curry flavor. Balanced with a touch of acidity, a hit of spice, and a little crunch from crispy shallots, this one-pot dinner is easy enough to whip up on a busy weeknight when you’re short on time, yet elevated enough to serve to guests.

If you love this, you might like the others. Tomato Poached Cod, Coconut Steamed Fish, Steamed Miso Cod, Salmon with Lemon and Capers, Asian Steamed Fish.

What You’ll Need For Thai Green Curry Fish

• Cod – Cod or another thick, meaty white fish is preferred for this recipe. The sauce takes about 15–20 minutes to develop flavor, and a thin white fish, such as tilapia or flounder, will overcook in that time. Halibut, pollock, and haddock are other great options. Keep in mind that you want a thick cut, approximately 3/4″–1″.
• Thai Green Curry – So this is where the recipe might vary. The flavor of the dish will depend on which Thai green curry paste you purchase. Most green curry pastes contain ingredients such as lemongrass, green chilies, coriander, and garlic, but some include lime leaves or Thai basil, while others are heavier on the spices. The Thai green curry paste I used for this recipe, and the one I recommend, is Maesri Green Curry Paste. You can find it at Asian specialty markets, such as H Mart, and at Whole Foods.
• Coconut Milk – Full-fat and unsweetened. Your coconut milk needs to be thick and creamy, not watery. Each brand varies. I’ve found that some brands have a thick, creamy layer on top but become watery as you dig into the can (that’s okay, as long as it isn’t completely watery). My favorite brand is Thai Kitchen, which has a consistently thick texture throughout the entire can.
• Broth – Chicken or vegetable broth both work, but choose a good-quality one. My go-to is always Better Than Bouillon because I can adjust the intensity of the flavor.
• Garlic – Fresh only!
• Shallots
• Fish Sauce
• Thai Chili – These little chilies go a long way. The dish is finished with chili crisp, so if you like it SPICY, use two. If you enjoy some heat but are a bit more sensitive to spice, stick with one.
• Chili Crisp – Look for a garlic chili crisp without Sichuan peppercorns. A few great options are Momofuku, Mama Teav’s, or The Original Chili Crunch. There are plenty of other options, though, so check your local supermarket or Asian specialty store.
• Crispy Shallots – This dish is meant to be quick and easy. I could tell you to make your own, but for the sake of time and convenience, you can also buy premade crispy shallots.

Tools Needed

• Heavy Bottom Braiser or Wide Pan – Large enough for the fish to be placed in a single layer.
• Parchment Paper -“Why do you use parchment?” “Do I need parchment paper?” I get these questions a lot whenever I post a video, and the short answer is no, you can absolutely make this dish without parchment. But the parchment paper serves a purpose. For starters, it helps cook the fish more gently, keeping the fillets intact throughout the cooking process. Second, it prevents anything from sticking to the bottom of the pan. We aren’t stirring this dish at any point, so that’s important. And finally, cleanup is a breeze! This is one dish I don’t outsource cleanup to my husband.

How To Make Thai Green Curry Fish

1. Cut + Season the Fish – If the cod (or other white fish) isn’t already pre-cut, cut the cod in 6-7oz fillets (slightly larger than a deck of cards). Place the fish, sliced shallots, and garlic in a large bowl with a generous drizzle of olive oil and a heavy pinch of salt. Gently toss to coat and place on the side as you assemble the pan.

2. Assemble – Layer your pan with 2 squares of parchment paper, enough to cover the bottom and sides of the pan. In a measuring cup or small bowl combine the coconut milk, broth, Thai green curry, and fish sauce. Layer the fish in the pan in a single layer. Pour the broth mixture over it (the fish will be mostly submerged), then add in the chili.

3. Cook, Finish, & Serve – Place the lid on the pan and cook over medium-low heat, just high enough to bring the liquid to a gentle simmer, but not a boil. If the liquid begins to boil, lower the heat. Cook for 15–20 minutes (this includes the time it takes to bring the liquid to a simmer). When done, the fish should be completely opaque and flake easily with a fork. Remove from the heat and drizzle with your desired amount of chili crisp. Top with crispy shallots and cilantro. Serve immediately.

Recipe Video

How to Serve Thai Green Curry Fish

This Thai green curry fish is screaming for some crusty bread to sop up all that delicious sauce. Or, to make the dish a touch more substantial, serve it over rice. My favorite go-to is my Vermicelli Rice.

If you’re looking for sides that complement the flavor profile, Spicy Kani Salad or Raw Carrot Salad are two solid options that lean into Asian flavors. For a departure from the flavor profile, pair it with my Beets & Greens or Maroulosalata.

Frequently Asked Questions

Storing/Reheating

Thai green curry fish is best served immediately. As with most seafood dishes, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. When ready to enjoy, reheat on the stove over low heat if there is still sauce left, or place in a 350°F oven for 5–10 minutes until warmed throughout. Freezing is not recommended.