Steamed Thai Fish Curry

Steamed Thai Fish Curry - Ready to be served

Thai curries are delicious at the best of times but this one is one of my favourites. It is quite simple to prepare and takes very little cooking time. The curry can be cooked in banana leaves shaped into a bowl or simply use a small bowl. The banana leaves are available from most East Asian grocers fresh or frozen (of course they are not edible).

Prep: 15 minutes
Cook: 15 minutes


Seafood Curry

  • 750g boneless white fish fillet (skinless), cod, salmon, haddock, and monkfish all work well (for a slightly different flavour replace some of the fish for raw prawn meat, around 150-200g works well)
  • 4 tbsp red curry paste (shop bought or make your own *see recipe index)
  • 2 tsp lemon grass, finely chopped
  • 6 tbsp coriander leaves, roughly chopped
  • 120ml thick coconut milk
  • 2 tsp Thai fish sauce
  • 2 lime leaves, cut into slithers (optional)
  • 6 tbsp peanuts, chopped
  • 2 large eggs

To Serve

  • 3 tbsp coconut milk
  • 1 red chilli, thinly sliced into rings
  • Jasmine rice boiled with a couple of tablespoons of cumin seeds and a little coconut milk


  1. Fish Curry: Place all the curry ingredients in a food processor and blend them until just combined. You should have a rough puree, it doesn't need to be smooth. Place the mixture in the fridge for 15-30 minutes for the flavour to develop.
  2. Spoon the fish curry into the banana leaf bowls or small bowls, you need to fill 6 small ones or 3 medium ones (to share each serving between 2).
  3. To Cook: Bring some water to boil in the base of a steamer. Place the bowls in the top half of the steamer for 20 minutes. The mixture will be firm to touch and slightly risen when cooked.
  4. To Serve: Place 1-2 tsp of coconut milk over each serving of fish curry and garnish them with a few slices of chilli. Accompany the curry with boiled Jasmine rice.
  • Banana Leaf Bowls: For 6 bowls you will need 6 x 15cm square and a little extra to line the base of the bowls.