Thai Fish Fillets and Shrimp in Coconut Milk

Transport your taste buds straight to Southeast Asia with this luscious Thai Fish Fillets and Shrimp in Coconut Milk recipe. Featuring tender chunks of white fish like cod or snapper and succulent shrimp, this dish is infused with the vibrant flavors of red curry paste, lemongrass, kaffir lime leaves, and a hint of ginger. The rich coconut milk base is perfectly balanced with a splash of lime juice, a dash of fish sauce, and a touch of brown sugar, creating a harmonious blend of sweet, savory, and tangy flavors. Served over fragrant jasmine rice, this one-pan meal is not only quick and easy—ready in just 35 minutes—but also a feast of bold, aromatic Thai cuisine. Perfect for weeknight dinners or a crowd-pleasing weekend treat!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams white fish fillets (such as cod, snapper, or tilapia)
• 250 grams raw shrimp, peeled and deveined
• 400 milliliters coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 lemongrass stalk, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 3 kaffir lime leaves, torn
• 1 red chili, sliced (optional)
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro leaves, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 4 servings steamed jasmine rice (for serving)

Directions

Step 1

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into large chunks and season with salt and pepper. Set aside.

Step 2

Season the shrimp with a pinch of salt and pepper. Set aside.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 4

Add the red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.

Step 5

Add minced garlic, grated ginger, and chopped lemongrass to the skillet. Stir-fry for an additional 1 minute.

Step 6

Slowly pour in the coconut milk, stirring to combine with the curry paste and spices.

Step 7

Add the fish sauce, brown sugar, and torn kaffir lime leaves. Stir well and bring the mixture to a gentle simmer.

Step 8

Carefully add the fish fillet chunks to the skillet, ensuring they are submerged in the coconut milk sauce. Simmer for 5 minutes.

Step 9

Add the shrimp to the skillet and simmer for an additional 4-5 minutes, or until the shrimp turn pink and the fish flakes easily with a fork.

Step 10

Stir in the lime juice and sliced chili (if using). Adjust seasoning with additional salt or fish sauce as needed.

Step 11

Gently sprinkle the chopped cilantro over the dish.

Step 12

Serve the Thai fish fillets and shrimp in coconut milk hot, with steamed jasmine rice on the side.

Nutrition Facts

Serving size	(1885.4g)

Amount per serving	% Daily Value*
Calories	1971.4

Total Fat 34.9g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 722.5mg	0%
Sodium 3690.3mg	0%
Total Carbohydrate 235.3g	0%
Dietary Fiber 4.6g	0%
Total Sugars 34.6g
Protein 180.2g	0%

Vitamin D 1000IU	0%
Calcium 440.5mg	0%
Iron 8.9mg	0%
Potassium 3137.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 36.5%

Carbs: 47.6%