Quick & Easy

Fragrant Fish Curry


The addition of lemongrass, kaffir lime leaf and fresh coriander captures the essence of Asian cuisine

Prep time:10 mins

Cook time:8 mins

Serves: 4


  • ½ x 210g jar Five Tastes Thai Green Curry Paste
  • 270ml coconut milk
  • 2 kaffir lime leaves, torn
  • 1 lemongrass stem, bruised
  • ½ cup fish stock
  • 500g firm white fish, diced
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • ½ cup coriander leaves
  • 1 tablespoon lime juice
  • Cooked jasmine rice, for serving
  • Lime wedges, for serving
  • Red capsicum strips, for garnish


Step 1

Add Five Tastes Curry Paste to a wok and cook for 1 minute or until fragrant. Stir in coconut milk, kaffir lime leaves, lemongrass and fish stock. Add fish, cover and simmer for 5 minutes.

Step 2

Remove lid and stir in fish sauce and sugar, cook for 1 minute or until fish is cooked. Stir in coriander and lime juice and remove lemongrass.

Step 3

Serve with rice, lemon wedges and garnish with capsicum.

Tasty Tip!

Cooking with firm white fish is preferred as soft fish is susceptible to breaking.

Fragrant Fish Curry
Average user rating:
  • 4

Featured in this recipe

  • Thai Green Curry Paste

    Thai Green Curry Paste

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