Thai Green Fish & Coconut Curry

2 minutes read
Thai Green Fish and Coconut Curry
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Although I recommend a mostly plant-based diet, I still feel the need for a little animal protein from time to time. My favourite source is fresh fish.

This is a lightly tangy and delicious meal with a Thai curry flavor. It will have you going back for seconds!

You can leave out the fish if you’re on a 14-day Herbal DETOX program and it will still taste great!

Serves 4 people


  • 6-8 cloves Garlic
  • 1 x Large Onion
  • 2 x Large Carrot
  • 2 x Red Capsicum (Bell Pepper)
  • 10-12 x Button Mushrooms
  • 1 x Large head of Broccoli
  • 100ml Authentic Thai Green curry paste
  • 800ml Thick Coconut cream
  • 500gm of Trevally, Lemon Fish (or other firm-fleshed fish)
  • 1 Tsp each Cayenne Pepper and Turmeric
  • Juice of 2 Limes
  • Bunch of Corriander




  • Finely chop garlic, slice capsicum, wedge onion, and set aside in a bowl.
  • Cut carrot into small 1/8 inch slices, and broccoli into small bite-size florets
  • Chop mushrooms into quarters and set them aside
  • Dice fish into 1-inch cubes and place in the fridge


  • Set oven to 125 C
  • Heat enough coconut oil in a wok to just cover half the fish cubes. Fry fish on medium heat for about 2-3 minutes until cooked. Do half at a time and set aside in warmer
  • Rinse wok and add fresh oil. Stir fry garlic, onions for 2-3 minutes adding spices, then add carrot, broccoli, and 1/2 cup of water. Cover and steam for 2-3 minutes stirring a little
  • Add mushrooms and capsicum and stir
  • Pour in green curry and coconut cream
  • Allow to simmer for 10 minutes
  • Reintroduce the fish
  • Add cilantro and Lime juice
  • Serve


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