Thai Fish and Corn Curry is my go-to recipe when I want something quick but flavorful. I learned this recipe during a cooking class in Bangkok, and I’ve simplified it for home kitchens without losing any of its authentic taste. The combination of fresh fish and sweet corn in a creamy coconut curry sauce creates a perfect balance of flavors that’ll make you feel like you’re dining at your favorite Thai restaurant.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The fish stays tender and flaky, while the corn adds a sweet crunch. The sauce is mild enough for everyone to enjoy but packed with Thai flavors. It’s not your typical curry – the addition of corn makes it unique and gives it a lovely texture that works perfectly with the soft fish.
Why You’ll Love This Recipe
You’ll love how quick and simple this curry is to make. The ingredients are easy to find in most grocery stores, and the cooking process is straightforward. The dish hits all the right notes – it’s creamy from the coconut milk, tangy from the lime, and has just enough heat from the curry paste. Plus, it’s a healthier option that doesn’t skimp on flavor.
Cooking Tips
– Don’t overcook the fish – it should be just done and still tender
– Cut fish pieces evenly for consistent cooking
– Use fresh lemongrass if possible – it makes a big difference
– Start with less curry paste and add more to taste
– Keep the heat medium-low to prevent coconut milk from splitting
Serving and Storing Suggestions
Serves 4 people. Ready in 30 minutes. Serve hot over jasmine rice or rice noodles. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop – don’t microwave or the fish might become tough.
Similar Recipes
- Thai Green Curry with Shrimp
- Coconut Fish Stew
- Red Curry with Chicken and Vegetables
Nutrient Benefits
This dish is packed with protein from the fish, which also provides omega-3 fatty acids. Corn adds fiber and vitamins, while herbs like basil and coriander offer antioxidants. Lemongrass contains natural compounds that aid digestion, and coconut milk provides healthy fats.
Thai Fish and Corn Curry
Ingredients
- 225 gms White Fish Fillets (cleaned, washed, cut into 1 inch pieces)
- 1 cup Sweet Corn Kernels
- 1/2 stalk Lemongrass (peeled)
- 1 Small Onion (small, peeled)
- 1 ince Ginger (peeled, chopped)
- 1 1/2 tbsp Fish Sauce
- Juice of 1 Lime
- 1 tsp Brown Sugar
- 1 tbsp Oil
- 1/3 cup Chicken Stock
- 1/2 tsp Thai Green Curry Paste (available in most major supermarkets)
- 1/4 cup Coconut Milk
- 1/2 cup Basil Leaves (chopped)
- Coriander Leaves (handful, chopped)
Instructions
- Chop the tender bottom parts of the lemongrass and grind together with coriander leaves (reserve a few for garnish), small onion, ginger to a fine paste.
- Combine the lime juice, fish sauce and sugar. Keep aside until required.
- Heat oil in a pan over medium flame.
- Add the lemongrass mixture and cook for 30 to 60 seconds.
- Add the sweet corn kernels and chicken stock.
- Reduce flame and cover the pan with a lid.
- SImmer for about 6 to 10 minutes.
- Add the curry paste, coconut milk and fish sauce mixture.
- Bring to a boil.
- Add the fish pieces and reduce flame.
- Cover and cook till the fish is cooked and tender, for about 4 to 5 minutes.
- Transfer to a serving bowl.
- Garnish with basil and coriander leaves.
- Serve at once.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes. Just thaw it completely and pat dry before using. Frozen fish works well, but fresh fish will give you the best texture and flavor.
Is this curry very spicy?
The recipe is mild as written. The heat level comes from the curry paste – you can adjust it to your taste by adding more or less.
Can I make this ahead of time?
While best served fresh, you can prep the aromatics and sauce base ahead. Add the fish just before serving to keep it from becoming overcooked.
