Red Curry Poached Fish

Silky fish poached low and slow in a fragrant red curry coconut broth — this is the kind of meal that tastes like it took all day but comes together in under 30 minutes. Sauté your aromatics, build the broth, and let the sauce do the rest. The flavor is balanced: savory depth from fish sauce, creaminess from coconut milk, and a bright citrus lift from fresh lime. Serve this red curry poached fish over a bowl of steamed rice to soak up every last drop of the curry.

Why You’ll Love This Red Curry Poached Fish

One pan: Minimal prep, and on the table in under 30 minutes.

The flavors are perfectly balanced: Sweet coconut milk, bold red curry, fish sauce, bright lime

Versatile: Swap the fish, adjust the heat, or add vegetables

That broth-soaked rice, though: Steamed rice underneath that fragrant curry sauce

Ingredients

• 2 white fish fillets (cod, halibut, or other flaky white fish)
  • Ideal for this dish due to its mild and firm texture
• 3 tbsp Thai red curry paste
  • Adds the signature Thai flavor with its bold and fragrant flavor
• 1 small onion, thinly sliced
  • Adds an aromatic sweetness
• 4 cloves garlic, minced
  • Aromatics to add depth
• 1 tsp fresh ginger, minced
  • Aromatics to add warmth
• 1 can of coconut milk
  • Adds creaminess
• 1/3 cup chicken broth (or water)
  • Helps loosen the sauce
• 2 tbsp fish sauce
  • Umami flavor
• 1.5 tsp sugar
  • Balance the sweetness
• Juice of 1/2 lime
  • Adds brightness
• Fresh cilantro, for garnish
  • Adds a pop of freshness
• Thai chili peppers, sliced (optional, for heat)
  • Adds an extra heat
• Salt and pepper, to taste
  • To season the fish
• Oil, for cooking
  • To saute the aromatics

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Lightly season both sides of the fish fillets with salt and pepper. Set aside.

Heat a drizzle of oil in a large pan over medium heat. Add the sliced onions and sauté for 2–3 minutes, until softened and slightly translucent.

Add garlic and ginger, cooking until fragrant, about 30–60 seconds.

Stir in the Thai red curry paste and cook it for 1–2 minutes. This step deepens the flavor and removes any raw spice taste.

Pour in the chicken broth and coconut milk, stirring until smooth and combined. Bring to a gentle simmer.

Add fish sauce, sugar, and lime juice. Taste and adjust as needed—more lime for brightness, fish sauce for saltiness, or sugar for balance.

Gently slide the fish fillets into the simmering curry. Spoon some sauce over the top, then cover and let cook for 6–10 minutes, depending on thickness, until the fish is opaque and flakes easily.

Top with fresh cilantro and sliced Thai chilies. Serve hot over steamed rice, spooning plenty of curry sauce over the top.

Red Curry Poached Fish Tips

Take time to saute the aromatics and curry paste. This is to build and release the full flavor.

Use full-fat coconut milk.

When ready to serve, add a squeeze of lime juice for an extra citrusy boost.

Storage Tips

Store in an airtight container in the fridge for up to 3 days. Store the rice separately in an airtight container in the fridge. This is to avoid soggy rice.

If you enjoyed this red curry poached fish recipe, you might also like my coconut curry soup dumpling recipe.

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