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Coconut Fish Curry

This tasty fish curry is a great heart-warmer for those cold winter nights, or if you’re a curry fanatic it could well be a new regular dish on the menu.






Thick, flaky fish pieces/chunks – e.g. coral trout, snapper, emperor, etc.
1 heaped tablespoon of green curry paste
1 can coconut cream
1 can of coconut milk
1 small onion, diced
2 garlic cloves, finely chopped
2 Carrots, chopped
Potato, chopped (same amount as fish)
1 cup broccoli
1 cup cauliflower
½ cup baby corn, chopped
Any other vegetables suitable to curries
Salt to taste




1. Cook onion and garlic until golden brown


2. Add curry paste and veges and stir for 1-2 minutes


3. Add coconut cream & milk. Bring to the boil, then lower temp to low-med and simmer for 10-15min


4. When the veges are about 5min from ready, throw in the fish


5. Simmer for a further 5-10min until you think it’s ready


6. Serve it up and let stand for about 5 minutes to cool down before eating


Extra notes

  • Be careful with the curry paste because it takes until almost the end of the dish for the heat to kick in – 1 heaped tablespoon is a good starting point for a mild-med dish
  • Best served by itself but also goes well with rice
  • Use a quality curry paste such as Valcom authentic Thai curry paste (or similar) – available in 210g jars at Woolworths