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Thai Green Fish Curry

Thai Green Fish Curry

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This quick and easy Thai curry is perfect for a mid-week meal. Fiber-rich beans and lean tilapia make this dish healthy while the authentic flavours satisfy your take-out cravings.


  • 1 (19 oz) can white kidney beans, drained and rinsed (540 mL)
  • 1 tbsp Canola oil (15 mL)
  • 4 tbsp Prepared Thai green curry paste (60 mL)
  • 13.5 oz full-fat Coconut milk (400 mL)
  • 1/2 cup vegetable broth (125 mL)
  • 1 cup snap peas (250 mL)
  • 1/2 red pepper, medium, julienned
  • 1 lb tilapia filets (500 g)
  • 2 tbsp fish sauce (30 mL)
  • Juice of 1/2 a fresh lime
  • 2 cups basmati rice, prepared according to package directions (500 mL)
  • 1/2 cup fresh Thai basil leaves, roughly chopped (125 mL)


Pour beans into a colander or strainer, rinse with cold water; set aside.

In a large skillet over medium-high heat canola oil. Add Thai green curry paste and sauté until fragrant, about 1 minute. Whisk in coconut milk and vegetable broth, bring to a boil. Reduce heat and simmer 10 minutes.

Stir in kidney beans, snap peas, and red pepper. Gently place tilapia filets in broth. Spoon broth over tilapia; cover and poach for 8-10 minutes, until fish is cooked through. Gently break up fish into large chunks with spoon.

Season with fish sauce and juice from half a lime, stir until combined. Serve over basmati rice and garnish with fresh basil.


  • Serving Size: 1 serving
  • Calories: 811
  • Sugar: 7.2 g
  • Sodium: 1674 mg
  • Fat: 27.6 g
  • Saturated Fat: 19.4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 102.8 g
  • Fiber: 9.9 g
  • Protein: 41.3 g
  • Cholesterol: 57 mg

Keywords: Thai Green Fish Curry, Green Curry, Fish Curry, Thai Curry