Coconut and Coriander Fish Curry

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Species: Blue Cod, Trevally, Ling, Monkfish, Prawns

500gm white fish, skinned and boned, cut into 2cm pieces
Olive oil
1 red onion, diced
2 cloves garlic, minced
¼ cup coriander leaves, picked, stems chopped
1 tbsp green curry paste
20gm ginger, minced
1 tbsp chilli flakes
2 tbsp lemongrass, chopped
400ml coconut milk
1 tbsp fish sauce
1 tbsp maple syrup
1 lime, zested and juiced
1 cup peas
Salt & pepper
Coriander leaves, to garnish
¼ cup coconut thread, toasted
1 cup cooked rice, to serve


  1. Place a large frying pan on a medium heat. Add oil, onion, chopped garlic and coriander and sauté for 5 minutes until soft
  2. Add in green curry paste, ginger, chilli and lemongrass and cook for 2-3 minutes to soften.
  3. Add coconut milk and simmer for 5 minutes.
  4. Place fish into the sauce and simmer until cooked. Add a little water if the consistency is too thick.
  5. Add fish sauce, maple and lime juice, add peas and cook for another 3-4 minutes.
  6. Serve in warm bowls accompanied with steamed rice, garnished with lime zest, coconut thread and coriander leaves.

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