Thai Style Coconut Fish Curry

Yellow coconut Thai curry on white plate


Craving for bold flavors? Then this dish will hit all the right notes. The balance of spicy, salty, sweet, and umami are just perfect.

Thai food is known to be spicy but you can make this dish as mild as you like by removing the fresh chili.

You can easily prepare this the night before and simply pop it into the oven when you are ready to have it. The longer it marinates, the more flavorful it gets.

If you don't have any fish on hand, try replacing it with prawns and I promise you’ll enjoy it just as much! Serve over some steamed jasmine rice, sautéed broccolini or other green veg for a complete meal!


    • 4 fish fillets (barramundi or salmon) about 150g/5oz - 200g/7oz
    • 1 -2 fresh red chilis, finely sliced (de-seed if you want less heat, and omit for AIP)
    • 4 spring onions chopped into 1/2-inch pieces
    • 2 pieces fresh lemongrass chopped into 1-inch pieces (replace with 2" piece of ginger sliced into matchsticks if you can't get lemongrass)
    • 1/2 cup chopped cilantro
    • 5 garlic cloves, chopped finely
    • 4 kaffir lime leaves thinly sliced (or replace with the zest of 2 limes)
    • 2 tbsp lime juice
    • 2 tbsp Ri’s Coconut Aminos
    • 2 tbsp apple cider vinegar
    • 1.5 tsp turmeric
    • 1 can of coconut milk (about 1.25 cups)
    • Salt & pepper to taste


    1. In a bowl, mix all your ingredients except the fish to make your sauce.
    2. Lay your fish in a baking dish and coat with the sauce.
    3. Let the fish marinate in the fridge for a minimum of 2 hours (the longer the better).
    4. Preheat oven to 180C/350F.
    5. Bake for 20 minutes or until fish is cooked through.
    6. Taste and season with additional salt and/or a squeeze of lime
    7. Garnish with more chopped fresh cilantro and serve with your favorite green veggies and steamed/cauliflower rice.

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