Pan Fried Fish with Thai Green Curry Sauce

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This easy pan fried fish with Thai green curry sauce is a light and fresh mid week dinner. A great meal to use firm fish in.

A bowl of rice topped with pan fried fish with Thai green curry sauce, julienned carrots, green onions, red chili, and lime wedges, with a fork placed beside the bowl.

You will love this recipe for Pan Fried Fish with Thai Green Curry Sauce. It's so easy to adjust the spiciness so the whole family will love it. I like to use a firm white fish like snapper or gurnard.

If you love the flavour of a Thai green curry as much as me, you must check out my easy Chicken Thai Green Curry on the website.

Ingredients:

VJ cooks - Pan fried fish with Thai green curry sauce

Curry Paste: This would work with any Thai curry paste if you find green too hot. Just follow the same method and use a different flavoured paste.
Fish: Use a firm white fish like snapper or gurnard.
To fry: I like to use a combination of oil and butter when I pan fry fish to give it a lovely and crisp texture.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

HOW TO MAKE MY PAN FRIED FISH WITH GREEN CURRY SAUCE:

Coat the fish fillets with flour and season with salt and pepper. Fry them in a non-stick frying pan until the fish is golden and cooked through.

Five raw fish fillets are cooking in oil in a frying pan on a stove, perfect for making pan fried fish with Thai green curry sauce. Another pan with cooked residue sits on a different burner in the background.

Several fillets of fish are being pan-fried in a black skillet, while a second pan in the background simmers a light-colored Thai green curry sauce.

In another pan heat olive oil with the green curry paste, then add the coconut cream and mix together. Keep the pan on the heat so the sauce can reduce until it is thick and bubbling.

A wooden cutting board with sliced spring onions, chopped red chili, bean sprouts, lime wedges, julienned carrots, and sliced green beans—perfect fresh toppings for pan fried fish with Thai green curry sauce—arranged in separate piles.

Serve the fish on top of cooked rice and spoon over the thick green curry sauce. Top with carrot, sugar snaps, spring onion, mung beans and chilli. Serve immediately with lime wedges on the side.

A bowl of white rice topped with chicken, shredded carrots, sliced green onions, bean sprouts, and served with lime wedges—perfect alongside pan fried fish with Thai green curry sauce.

If you are after more inspiration for cooking with fish, check out my recipes for BBQ Fish Tacos as well as my yummy Crispy Fish Burgers.

Recipe FAQs:

Is this meal kid-friendly?

Keeping the sauce separate means you can serve the kids the same meal without the spice, they love the little slices of colourful veggies.

Where can I get the cute little soy sauce bottles from?

I saved them from when we bought sushi! I refill them at home and give them to the boys to use when we have Japanese meals. They think it's so fun!

Two divided plates with rice, pan fried fish with Thai green curry sauce, and sliced vegetables sit on a table, as a child’s hands reach for the blue plate; two forks are placed beside the plates.

Storage:

Pan fried fish is generally best eaten on the day it is cooked. If you have surplus veggies, rice and curry sauce they can be stored in airtight containers in the fridge for up to 3 days.

This meal isn't suitable for freezing.

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Pan fried fish with Thai green curry sauce

Yield: 4 serves

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A delicious Thai green curry served with pan fried fish and steamed rice.

Ingredients

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

Instructions

Use an old bread bag to shake the fish fillets with flour until they are all coated, then season with salt and pepper.
Heat butter with 1 tablespoon of oil in a large nonstick frying pan, once it is sizzling add the fish fillets.
Fry for around 3 to 4 minutes on each side until the fish is golden and cooked through.
In another non-stick pan heat 1 tablespoon of olive oil with green curry paste for one minute. Add the coconut cream and brown sugar, then whisk it all together. Keep the pan on the heat as the sauce reduces until it is thick and bubbling.
Serve the fish on top of cooked rice, then spoon over the thick green curry sauce top with carrot, sugar snaps, spring onion, mung beans and chilli.
Serve immediately with lime wedges on the side.

Notes

A firm white fish such as gurnard or snapper works well in this recipe.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 553Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 135mgSodium: 769mgCarbohydrates: 50gFiber: 6gSugar: 7gProtein: 39g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya