Yellow Coconut Fish Curry

by Zarina
Yellow Coconut Fish Curry

This fish curry is soooo easy to make; it literally takes 30 minutes to prepare and is packed with flavour.  I often make it when entertaining because of how simple it is, and it’s also great for a crowd… always a massive hit, and I get asked for the recipe every time I make it!

The flavours are quintessentially Thai with fish sauce, kaffir lime, red curry paste, lemongrass, and coconut milk; however, also a bit Indonesian with ground cumin and even curry powder.  

You don’t necessarily need to use tilapia either. I have made it so many times in so many different ways with prawns, chicken, cod, and even vegetarian with tofu and veggies.  TRUST ME… try this one… you and your whole family will love it!!!

Yellow Coconut Fish Curry

Yellow Coconut Fish Curry

Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 Tilapia fillets or any white fish – can use prawns or chicken too
  • Cooking oil
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic crushed
  • 1 Red pepper diced
  • 2 Spring onions cut into thin rounds
  • 2 tsps Curry powder
  • 2 tsps Cumin ground
  • 6 tbsp Thai red curry paste
  • 6 tbsp Soya Sauce
  • 2 tbsp Fish sauce
  • 1½ tbsps Brown Sugar
  • ½ tsp Toasted sesame oil
  • 4 Tins Coconut milk
  • 2 Lemongrass stalks – top intact but cut lengthwise down the middle
  • 6 Kaffir Lime leaves – fresh or dried
  • Large handful of freshly chopped coriander
  • 225g Bamboo shoots – drained
  • Garnish with more fresh chopped coriander, red chillis and lime wedges


  1. Put a heavy-based saucepan on medium heat with a little oil, add ginger and garlic and sauté for a minute.
  2. Add red peppers and spring onions and sauté for a couple more minutes
  3. Add curry powder, cumin, Thai red curry paste, and sauté for another minute
  4. Add soya sauce, fish sauce, brown sugar, and sesame oil and continue to cook, mixing well for 2 minutes more
  5. Add all coconut milk, lemongrass, and kaffir lime leaves, bring to a boil, then turn the heat down to medium-low
  6. Place tilapia fillets gently in the curry, place the lid on and cook until fish is fully cooked through and flaky, about 7-8 minutes
  7. Add bamboo shoots, remove the kaffir lime leaves and lemongrass stalks and add the chopped fresh coriander
  8. Taste and adjust seasonings to your liking
  9. Serve hot with steaming Thai white rice and more freshly chopped coriander for garnish!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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