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Thai Spice Fish Curry

May 15, 2016

Thai Spice Fish Curry

Imagine the rich and creamy goodness of thick coconut milk on top of fish fillet seasoned with the abundance of deep and flavorful Thai spice and some other organic ingredients like the green Thai curry and vegetables. A great combination indeed, have a taste of this Thai Fish Curry and see the difference!


For the Green Curry Paste

  • 3 Green Chillies
  • 1 cup Fresh Thai Basil Or replace with sweet Basil
  • 2 cups Fresh Coriander
  • 6 Spring Onions chopped
  • 1 tbsp Fresh Ginger chopped, or Ginger Puree
  • 3 cloves Garlic chopped
  • 3 stalks Lemon grass chopped, white core only
  • 1 tbsp Ground Coriander
  • ½ tsp Turmeric powder
  • ¼ tsp Shrimp Paste
  • ½ tsp Black pepper ground
  • ¼ tsp Salt
  • 1 tsp brown sugar
  • 1 tsp lime zest
  • 1 whole Lime Juiced
  • 2 tbsp Olive oil
For the Thai Green Curry
  • 1 can thick coconut milk/cream (thick part only)
  • ¼ cup chicken or vegetable stock
  • Selection of Vegetables ( we used baby corn, red peppers sliced, orange peppers sliced and sliced button mushrooms
  • 2 tsp fish sauce
  • Fresh Coriander and red chilli for garnish
For the Fish
  • 2 Seabass fillets
  • 1 tbsp corn flour
  • 1 tbsp plain flour
  • 1 tsp Thai Spice
  • ½ tsp salt



  1. Prepare the Thai Green Curry Paste. Add all the rougher ingredients to the blender and blend first. Then add all the rest of the ingredients and blend until smooth. Set aside
  2. Prepare the fish. Mix the flours, salt and Thai spice together. Preheat a wok with oir or a deep fat fryer for frying. Make sure the fish is patted dry with kitchen rolls. Season the Fish with a bit of Thai Spice first (rub all over). When the oil is almost hot enough roll the fish in the seasoned flour and pat to shake off the excess flour. Fry for 5-10 minutes or until the fish is golden and cooked. The length of cooking depends on the thickness of the fish fillet you have (dont overcook!) 
  3. Cook the curry. In a wok or saucepan heat 1 tbsp vegetable oil. Add 2 tbsp Green Curry Paste and fry for 30 seconds. Add the coconut milk, stock, fish sauce and vegetables. Taste for seasoning and add more lime/sugar as required.
  4. Assemble. Either serve the fish on top of the curry or spoon the curry on top of the fish. Garnish with fresh coriander and red chillies. We served ours with Thai Jasmine Rice and Boiled Samphire

Click here to buy Thai Spice, and other herbs and spices


Source: Mongolian Kitchen


Photo Credit to: Mongolian Kitchen

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