Last updated on May 18th, 2018.
This Coconut Fish Curry with Broccoli is a perfect way to warm up on a cold day. Healthy and easy to make, this curry is ready in 30 minutes. I’ll show you my trick that makes this curry extra tasty and not too fishy.
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Winter is coming. Which means that it’s time for warm dishes such as soups, stews, casseroles, and of course, curries. I love eating a hot bowl of curry for dinner in the winter, it is so satisfying, filling, and it makes my belly warm and happy.
This Coconut Fish Curry is perfect for winter. It has such a wonderful, warm, coconutty flavor. This recipe doesn’t have a strong fishy flavor because the fish is added in the last step. It is poached in the coconut broth for just a few minutes until it is fully cooked. This way, the fish is not overcooked and retains its wonderful flaky texture. And the coconut broth doesn’t get overly infused with fish flavor because the fish is not cooked for too long.
This fish curry only takes about 30 minutes to make. The base of the curry sauce is coconut milk, vegetable broth, and yellow Thai curry powder. The fish sauce, cilantro, basil, thai chili pepper just give this curry even more flavor and add a bit of heat.
The protein in this coconut curry is fish – any kind of firm white fish will do. I used swai, but tilapia, cod, or catfish would work as well. If you are not into fish, this curry can easily be made with chicken too. To make this curry with chicken, just brown thinly sliced chicken breast pieces for a few minutes and set them aside, then continue with the rest of the recipe. Add the chicken breast back into the curry in the last step where you would have added the fish.
I add in broccoli and carrots to give this curry a nutrition boost and add some vitamins and fiber. Plus the color of the fresh vegetables makes this coconut fish curry recipe even more festive!
Where to shop for all the ingredients for this Coconut Fish Curry
All of the exotic-sounding ingredients (such as Thai chili paste, coconut milk, fish sauce, Thai curry powder or yellow curry paste) can be easily found in the international or Asian aisle of any large grocery store.
I used swai for this recipe, because it is a mild flavored fish and it wouldn’t overpower the curry taste with its ‘fishiness.’ Swai is available in the frozen seafood section of grocery stores. Swai comes in fillets that are perfect for chopping into a curry. Swai is usually very affordable – sometimes as cheap as $3-4 per pound!
If you’ve never cooked with swai, give it a try in this recipe. If you don’t feel like experimenting, feel free to use any other white fish for this recipe.
If you would like to try some of my other swai recipes, click the photos below to get to the recipe:
Coconut Fish Curry with Broccoli
- 1 14-oz can coconut milk (full fat not lite coconut milk)
- 2 cups vegetable stock
- 2 tablespoons yellow Thai curry powder (or yellow Thai curry paste)
- 2 tablespoons chili paste
- 1 tablespoon lime juice (from 1/2 lime)
- 1 tablespoon fish sauce
- Optional: 1-2 thai chili peppers
- 1 small leek , tough green parts removed and thinly sliced
- 1 tablespoon vegetable oil or coconut oil
- 3 medium potatoes , scrubbed clean and cubed
- 1 lb white fish, such as swai, catfish, tilapia, or cod , chopped into 1 inch pieces
- 1/2 head broccoli , cut into bite-sized florets
- 3 tablespoons cilantro and/or thai basil , chopped
- 1 medium carrot , julienned or thinly sliced
- Garnish: Chopped basil, cilantro, chives, chili peppers, or peanuts
- Prepare the sauce: In a large bowl, combine the coconut milk, vegetable broth, curry powder or paste, chili paste, lime juice, and fish sauce. Add a chopped thai chili if you like things spicy. Mix together.
- Heat the vegetable oil or coconut oil in a large wok or pan. Add the sliced leeks and cook for 1 minute on high heat. Add the potatoes and about half the sauce, enough to cover the potatoes. Bring to a boil, and then allow it to simmer until the potatoes are cooked, about 10 minutes, stirring every few minutes.
- Add the broccoli, cilantro and basil, and the rest of the sauce, and bring to a boil, and then simmer for about 2 minutes, or until broccoli is crisp tender, stirring every few minutes to make sure everything gets fully cooked.
- Add the cubed fish and the julienned carrots. Bring to a boil and cook for about 2 minutes, or until the fish is fully cooked. Garnish with your favorite toppings - basil, cilantro, chives, chili pepper, or peanuts. Serve hot in a bowl over rice, if desired.
If this coconut curry with white fish doesn’t satisfy your coconut curry cravings, here is a super easy recipe for coconut curry butternut squash soup: