Thai Curry Poached Fish

This Thai Curry Poached Fish is a perfect example of how you can create bold, complex and delicious flavours with minimal effort. This recipe takes humble cod fillets and turns them into a show-stopping dish with the help of a fragrant, coconut-based broth. It’s light yet indulgent, with a balance of spice, sweetness, and savoury depth. Whether you’re cooking for a weeknight dinner or a casual dinner party, this dish delivers every single time.

For something similar but a little milder, I recommend my viral Coconut Milk Poached Fish – it’s delicious!

Table of Contents

• Ingredient Breakdown
• The Art of Poaching Fish in a Thai Curry Broth
• Why Quality Coconut Milk is Key
• Picking the Perfect Fish for Thai Curry Poached Fish
• What to Serve with your Thai Curry Poached Fish
• Notes on Choosing a Quality Curry Paste
• Bringing It All Together
• Want More Fish Recipes?

Ingredient Breakdown

• Thai red curry paste: The backbone of this dish, adding layers of spice, aromatics, and complexity. Use a high-quality brand for the best results.
• Fish sauce: Brings a salty, umami punch that ties the flavours together.
• Palm sugar or light brown sugar: Adds a touch of sweetness to balance the spice and acidity.
• Ground turmeric: Enhances the golden hue of the broth and adds earthy undertones.
• Coconut milk: The creamy base of the broth, providing richness and a mellow sweetness. Opt for one with at least 70% coconut extract for a luscious texture.
• Chicken stock: Adds depth to the broth. Swap for more coconut milk if you prefer a thicker, creamier sauce.
• Fresh ginger: Brightens the dish with its warming spice and aromatic flavour.
• Cod loins or fillets: A flaky, mild fish that soaks up the broth beautifully. You can substitute with other white fish like haddock or pollock.
• Fresh coriander: Adds a vibrant, herbaceous finish to the dish.
• Chilli oil and lime wedges: Optional but highly recommended for an extra kick and a burst of citrusy freshness.

The Art of Poaching Fish in a Thai Curry Broth

Poaching fish might sound intimidating, but it’s one of the easiest and most effective cooking methods. The gentle heat of the broth ensures that the cod remains moist and tender while infusing it with the dish’s vibrant flavours. In this Thai Curry Poached Fish recipe, the broth does double duty: cooking the fish and serving as the sauce.

Start by bringing the curry paste, fish sauce, palm sugar, turmeric, coconut milk, chicken stock, and ginger to a gentle simmer. This allows the flavours to meld together, creating a deeply aromatic base. Once the broth is ready, slide the cod fillets in, ensuring they are fully submerged. Cover the pot and let the fish poach gently. You’ll know it’s done when the flesh flakes easily under gentle pressure.

Why Quality Coconut Milk is Key

When cooking with few ingredients, quality matters a lot, and the quality of the coconut milk you use will have a huge impact on how good your Thai Curry Poached Fish is. The coconut milk’s creamy texture balances the heat from the curry paste and the saltiness of the fish sauce. It also adds a subtle sweetness that harmonises beautifully with the ginger and palm sugar. For the best results, choose a good-quality coconut milk with a high coconut extract percentage — my go-to brand is Aroy D. This ensures a thick, velvety broth that feels indulgent without being heavy.

If you prefer a lighter dish, you can stick to the original combination of coconut milk and chicken stock. However, for a creamier and richer broth, substituting the stock with coconut milk creates a decadent sauce that pairs wonderfully with steamed rice.

Picking the Perfect Fish for Thai Curry Poached Fish

Cod is ideal for this recipe because of its mild flavour and firm yet flaky texture. It holds up well in the simmering broth without falling apart. That said, this recipe is versatile. Any white fish, such as haddock, or pollock, will work beautifully here. The key is to choose fresh fillets that are evenly sized to ensure they cook at the same rate.

If you’re cooking for a crowd or want to use what you already have, even salmon or trout can be poached in this Thai curry broth. The slightly richer taste of these fish adds another dimension to the dish.

What to Serve with your Thai Curry Poached Fish

While this Thai Curry Poached Fish shines on its own, the right sides take it to another level. Steamed rice is non-negotiable. Its neutral flavour allows the broth to stand out, and its fluffy texture is perfect for soaking up every drop of that fragrant sauce.

For a pop of colour and freshness, serve this dish with steamed vegetables. Broccoli, green beans, or pak choi are excellent choices, as their crisp texture contrasts nicely with the tender fish. A drizzle of chilli oil adds a fiery finish for those who enjoy heat, while lime wedges brighten the dish with a tangy zing.

If you’re feeling adventurous, you could even pair this dish with a Thai-inspired salad, such as a green mango or papaya salad. The crunch and acidity would add a refreshing balance to the meal.

Notes on Choosing a Quality Curry Paste

Not all curry pastes are created equal. A good-quality Thai red curry paste makes all the difference in this recipe. Look for one with a short ingredient list that includes fresh spices, herbs, and aromatics. Avoid pastes with added preservatives or artificial flavours. If you have access to an Asian grocer, Mae Ploy and Thai Taste are reliable brands that deliver authentic Thai flavours (they’re also available online).

Alternatively, you can make your own curry paste if you have the time! This allows you to adjust the spice level and ensure the freshest ingredients, but store-bought options work brilliantly for convenience.

Bringing It All Together

This Thai Curry Poached Fish is a perfect example of a recipe that’s greater than the sum of its parts. The combination of tender fish, creamy coconut broth, and the zesty finish of fresh lime creates a dish that’s both comforting and exciting. It’s a perfect balance of bold Thai flavours with a home-cooked touch.

This recipe is also a great way to introduce Thai cuisine to someone new to it. The mild, flaky cod is approachable, while the broth’s complexity gives a glimpse into the depth of Thai cooking. Whether you’re serving it for a quick weeknight dinner or a casual gathering, this dish is bound to impress.

So next time you’re craving something hearty yet light, give Thai Curry Poached Fish a try. You’ll fall in love with its simplicity and vibrant flavours. Just don’t forget the rice—it’s the perfect companion for soaking up every last spoonful of that irresistible curry broth.

Want More Fish Recipes?

I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this Thai Curry Poached Fish, why not try some of the others in the series?

• Coconut Milk Poached Fish:  Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth. 
• Fish Katsu Curry: Swapping chicken for fish brings a new lightness and crispiness to the dish. It gets an extra layer of depth from caramelised onions – a small detail that makes all the difference.
• Crispy Sea Bass with Spring Onion and Ginger Oil: Despite only using 4 ingredients, this dish is packed with flavour. And as if that weren’t enough, it’s incredibly easy to make and comes together in less than 20 minutes.
• Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
• Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.