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  1. This looks heavenly!!! I am making it tonight and already can’t wait until dinner time. Did you use full fat coconut milk or would light work as well?
    I just find that light coconut milk just does not taste the same (it’s missing the “creamy” smooth factor)

    1. I used full fat coconut milk. I’ve actually never used light before! You don’t want to miss out on that creaminess. It’s what makes the dish!I hope you love it as much as I did 🙂

  2. We still had some sole fillets in the freezer and it turned out amazing with this creamy coconut curry. I only had red curry paste which made the sauce pink looking and oh-so-yummy! We will definitely be making this again. Thanks for this super easy recipe. After making blog food I often lack inspiration or motivation to make dinner. Simple recipes like this one are my saving grace!

    1. I used Thai green curry paste, but you could definitely use red. Green has more of a lemongrass/ginger flavor, but I think that red would taste great too!

  3. Hi Melissa, I made this delicious dish earlier this week and the entire crew loved it – including my 5-year-old son who wanted more and isn’t usually into curries! I used red curry paste and it worked out perfectly. The coconut milk was subtle and creamy and paired beautifully with the fish (I used sweetlip) – topped with the cilantro, it was bliss! Will definitely make this again. So simple and satisfying!

    1. Thanks so much for the positive review! It’s definitely one of my favorite recipes, but it’s great to hear that you liked it, too! 🙂

    1. I would actually not recommend this. You could add curry powder for an additional flavor boost, but the curry really won’t taste the same if you only use powder. This is because powder has a totally different flavor profile and you’ll miss out on all the lemongrass and ginger flavors in the paste!

  4. This was so easy and delicious I’m going to do it again for company in a couple days!
    Where did you get the green curry paste? I’m living in a rural area so I can go online, but it so hard to know what is the good stuff without a recommendation.
    Tonite I used red curry a friend gave me. It was good but I’m intrigued by the lemongrass-ginger flavors youu are describing in the green curry.
    Thanks for any suggestions.

    1. I buy mine at a local grocery store called Woodman’s. Do you have an Asian grocery store in your area? They usually have stuff like that. Otherwise, here’s a link to the brand I buy on Amazon: They also have an assortment you can buy that could be fun ( I love Massaman curry paste, too. We had it when we were in Thailand and I made a slow cooker version of it at home that turned out great. You can find that here:

    1. Oh geez. I honestly can’t remember. I usually buy 1 – 1.5 pounds of fish for 4 people, so about 4-6 ounces per person (even though I know it’s more that a “serving” size).

  5. I followed the recipe, but only had Thai Red curry on hand. Used basmati rice as a side dish. This was a delicious dinner. Thank you for this wonderful recipe.

  6. Made this tonight and it was fantastic. Thank you so much for making white fish tastey again. The only mod I tried was broiling the fish on hi for 1 minute at the very end. Either way, this recipe is a keeper.

  7. How long do you cook the sauce on the stovetop? And I want to know if I could add minced garlic cloves, or do you think it would spoil the flavour?

    1. I haven’t cooked it on the stovetop, so I can’t say for sure. I think minced garlic would be a great addition to the recipe!

    1. You could use frozen thawed cod fillets, cooking the fish fillets from frozen will affect the cooking time and texture of the fish.

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