Why You’ll Love Pan Fried Fish with Thai Green Curry Sauce Recipe

I love this recipe because it delivers big, bold Thai flavors with very little effort. The green curry sauce cooks in minutes, the fish fries up beautifully, and the fresh vegetables add color and texture. It’s a complete meal served over rice, and I can make everything in under 30 minutes. The heat level is easy to adjust, and the result tastes bright, aromatic, and comforting all at once.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400g white fish fillets
2 Tbsp flour
2 Tbsp oil
1 Tbsp butter
1 Tbsp mild green curry paste (add more if you want it hotter)
1 can (400ml) coconut cream
2 tsp brown sugar
2 cups white rice, cooked
1 carrot, shredded
100g sugar snap peas, finely sliced
1 spring onion, finely sliced
100g mung beans
1 chilli, finely sliced (optional)
4 lime wedges, to serve

Directions

1. I place the fish fillets in a bread bag with the flour and shake until coated. I season them with salt and pepper.

2. In a large nonstick frying pan, I heat 1 tablespoon of oil and the butter. When the mixture is sizzling, I add the fish and fry for 3–4 minutes per side, until golden and cooked through.

3. In a separate pan, I heat the remaining 1 tablespoon of oil and cook the green curry paste for 1 minute.

4. I add the coconut cream and brown sugar, whisking until smooth. I keep the sauce on the heat until it thickens and bubbles.

5. To serve, I spoon rice into bowls, place the fried fish on top, and drizzle with the thick green curry sauce.

6. I finish with carrot, sugar snap peas, spring onion, mung beans, and chili, then serve immediately with lime wedges.

Servings and Timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I use snapper, gurnard, cod, or halibut—any firm white fish works well.

• I add extra curry paste for more heat or stir in a teaspoon of fish sauce for deeper flavor.

• I swap mung beans for bean sprouts or add fresh herbs like cilantro or Thai basil.

• I use jasmine rice or coconut rice for extra aroma.

• I stir in baby spinach at the end of the sauce for added greens.

Storage/Reheating

I store leftover rice, fish, vegetables, and sauce separately. The fish is best eaten fresh but can be reheated gently in a pan to maintain crispness. The sauce keeps in the refrigerator for up to 3 days and reheats well on the stovetop. I avoid freezing the cooked fish, but the sauce freezes nicely for future meals.

FAQs

Can I bake the fish instead of frying?

Yes, I bake it at 400°F for 10–12 minutes, brushing lightly with oil.

Can I use light coconut milk?

Yes, but the sauce won’t be as rich or thick.

Can I add vegetables directly to the curry sauce?

Absolutely—zucchini, bell peppers, or spinach work well.

Can I make this dish spicier?

Yes, I add more curry paste or sliced chili.

What fish works best?

Any firm white fish such as snapper, gurnard, cod, or pollock.

Can I use red or yellow curry paste?

Yes, the flavor will change but the method is the same.

How do I keep the fish from sticking?

I make sure the pan and oil-butter mixture are hot before adding the fillets.

Can I prepare components ahead of time?

Yes, I make the sauce and chop the vegetables in advance, then fry the fish just before serving.

What can I serve instead of rice?

I like serving it with rice noodles or cauliflower rice.

Can I thicken the sauce more?

Yes, I simmer it longer or add a small slurry of cornstarch and water.

Conclusion

I love how this pan fried fish with Thai green curry sauce brings crispy fish, creamy curry, and fresh vegetables together in one vibrant dish. It’s quick, flavorful, and satisfying, making it one of my favorite meals to throw together when I want something delicious without spending much time in the kitchen.