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Thai Coconut Curry Fish

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 138 kcal


  • 1 large banana leaf you can substitute parchment paper or foil
  • 1/4 cup canned coconut milk
  • 1-2 teaspoons red curry paste
  • 1 1/2 teaspoons soy sauce or fish sauce
  • 1 teaspoon palm sugar
  • 1 pound fresh fish such as cod; or tofu for vegetarian version
  • 1 stalk lemongrass
  • 1" piece ginger root sliced thinly


  1. Mix coconut milk, red curry paste (start with 1 teaspoon and add more depending on how spicy you like it), soy sauce and palm sugar.

  2. Cut off root end and stalk of lemongrass, leaving about 3″ of the “plumper” part. Remove any loose outer leaves. Pound lemongrass with back of knife to release flavor, then cut into 1″ pieces.

  3. Open banana leaf and spread ginger and lemon grass in center of leaf. Lay fish on top. Spread coconut curry sauce on top. Fold banana leaf over fish, enclosing ends with a wooden skewer or toothpick.

  4. Steam fish for 15-20 minutes, depending on thickness of fish.

  5. Serve with steamed brown rice and stir-fry leafy green vegetables. Open packet at the table for extra sensory effect.

Nutrition Facts
Thai Coconut Curry Fish
Amount Per Serving
Calories 138 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 48mg16%
Sodium 191mg8%
Potassium 534mg15%
Carbohydrates 3g1%
Sugar 1g1%
Protein 20g40%
Vitamin A 240IU5%
Vitamin C 1.6mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.