Thai Coconut Fish & Scallops Curry

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Thai Coconut Fish & Scallops Curry Soup

Thai Coconut Fish Curry has its roots in Thai cuisine, which is famous for balancing sweet, sour, salty, spicy, and creamy flavors. Coconut-based curries in Thailand date back centuries, largely influenced by Indian and Malay culinary traditions.

The use of coconut milk in curries is especially common in southern Thailand, where coconut palms grow abundantly. Fish and seafood are staples in this region, given its long coastline and fishing culture. Over time, local cooks began blending fresh fish with coconut milk, curry pastes (like red or green curry paste), lemongrass, galangal, kaffir lime leaves, and chilies to create rich, aromatic dishes.

Thai coconut fish curry doesn’t refer to one single traditional dish, but rather to a broad style of curries—such as Gaeng Tai Pla (a Southern fermented fish curry) or milder variants using coconut milk, popular in central and southern Thailand.

Influences:

  • Indian curries(spices and curry concept)
  • Malay cuisine(coconut-based stews)
  • Thai native ingredients(lemongrass, galangal, kaffir lime)

In summary:
Thai coconut fish curry evolved from the combination of indigenous Thai cooking techniques and outside influences from India and Malaysia, with regional variations emphasizing fresh, local seafood and coconut milk for a creamy, balanced flavor.

 

Ingredients:

Protein:

  • ½ lb (225g) firm white fish (cod, halibut, snapper), cut into chunks
  • ½ lb (225g) sea scallops, cleaned

Curry Base:

  • 1 tablespoon oil (coconut or vegetable)
  • 2–3 tablespoons Thai red curry paste (adjust to heat preference)
  • 1 (14 oz / 400 ml) can full-fat coconut milk
  • ½ cup chicken or seafood broth (or water)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • Juice of 1 lime

Vegetables (optional but recommended):

  • 1 red bell pepper, sliced thin
  • 1 cup snap peas or green beans
  • ½ small onion, sliced
  • Fresh Thai basil or cilantro (for garnish)

Optional Aromatics:

  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1–2 kaffir lime leaves (if available)

Instructions:

  1. Prepare Aromatics:
    • Heat oil in a deep skillet or wok over medium heat.
    • Add curry paste (and optional garlic, ginger, and kaffir lime leaves). Fry for 1–2 minutes until fragrant.
  2. Add Liquids:
    • Stir in coconut milk and broth. Bring to a gentle simmer.
    • Add fish sauce and sugar. Stir well.
  3. Vegetables:
    • Add sliced onions, bell peppers, and snap peas. Simmer for 3–4 minutes until they soften slightly.
  4. Add Seafood:
    • Gently add fish and scallops. Simmer 5–7 minutes or until fish is opaque and scallops are just cooked through (do not overcook).
  5. Finish:
    • Stir in lime juice. Taste and adjust seasoning: add more fish sauce (salty), sugar (sweet), or lime (sour) as needed.
  6. Serve:
    • Garnish with fresh Thai basil or cilantro.
    • Serve hot over jasmine rice.

Optional Add-ins:

  • Sliced bamboo shoots
  • Thai bird chilies (for heat)
  • Drizzle with chili oil before serving

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood and soup pages.

Thai Coconut Fish & Scallops Curry Soup