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Quick Thai Coconut, Fish and Vegetable Curry

Prep Time 10 mins
Cook Time 15 mins
Servings 6


  • 2 tbsp grapeseed or other cooking oil
  • 1/4 cup red curry paste
  • 2 14- oz cans coconut milk
  • 1 tbsp soy sauce
  • 4-5 cups of any peeled chopped veggies (I used asparagus, purple carrots, and rapini)
  • 2 skinless filets of fish about 6 oz each, and pretty much anything goes - I used thawed-from-frozen tilapia
  • Mint or cilantro to serve (optional)


  • Heat oil in a large pot over medium heat. Add curry paste and cook for about 2 minutes, until fragrant and a shade darker. Slowly whisk in coconut milk and then soy sauce.  Add veggies - slower cooking vegetables first, quick-cooking veggies last. (I gave the carrots a few minutes more than the asparagus and chopped rapini).
  • Add the fish and cook until just opaque and flaky, which is just a few minutes for thin tilapia filets. Serve with herbs as desired.