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Thai green fish curry: A simple, healthy and fully-flavoured dinner

Add some spice to your autumn dinners. This Thai green fish curry is spicy and creamy which is perfect for a cool night in with a movie.

Header for Thai fish curry

As the day cools down, it’s time for creamier, heartier meals with a bit of spice to make you feel warm and cozy. South Africa has some great seafood too and a fish curry is always welcome. However, this recipe comes from halfway around the world and combines great flavours to make even the coldest South African winter feel cozy. This Thai green fish curry has all of the simple ingredients you want for a quick weeknight dinner.

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Thai green fish curry tips

You can use fresh fish like hake or even kingklip in your recipe. Fish is high in protein and Omega-3 fatty acids which are great for your immune system. The green beans are full of nitrates which help your cardiovascular system and the chilli adds vitamins, flavour and spice. The sauce is creamy and you can get creative with the spice and ingredients too. This dish stays healthy can is dairy-free thanks to the coconut milk.

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Add some spice to your autumn dinners. This Thai green fish curry is spicy and creamy which is perfect for a cool night in with a movie.

Last updated on 3 April 2023

Thai green fish curry recipe

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Recipe by Irene Muller Course: MainCuisine: ThaiDifficulty: Easy


Prep time


Cooking time


Total time




  • 600 g 600 freshly frozen Hake Fillets

  • 1 tbsp 1 green curry paste

  • 1 sachet 1 Knorr Dry Cook in Sauce packet – Thai Green Curry

  • 1 tin 1 coconut milk

  • 1 cup 1 green beans

  • spring onions

  • 2 2 chilies (optional)

  • 1 tbsp 1 fish sauce

  • 2 2 limes (juice)

  • coriander or bay leaves


  • Wash the spring onions under running water to free them of dirt and grit, and then trim the root end (but only the very end, every last bit of white packs a lot of flavour).
  • Break both ends. Green beans can be stringy, so you want to be able to remove the string by breaking it and pulling. Always clean them by hand.
  • Chili: Rub your hands with oil to prevent burning. Cut off the stem. The best way is to use a sharp knife. Slice it lengthwise. You can either cut it open or into two pieces. Remove the seeds.  (reduce the heat of the chili by removing the seeds) Cut into strips and chop finely or in chunks.
  • Heat a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until smoking. Add the curry paste and stir-fry for 1 minute or until aromatic. Mix the Thai Green Curry Cook-in-Sauce with the coconut milk and add into the sauce. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
  • Add lime juice and fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium. Add the frozen fish, beans, chili and half the coriander. Cook for 10 minutes or until the fish is cooked through. The beans must still be crispy.
  • Divide the curry among serving bowls and sprinkle with the remaining coriander and spring onion.
  • Serve with rice.

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