Past Recipes
Thai Fish Curry

Thai Fish Curry with Kaffir Lime and Jasmine Rice

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Recipe Details


This repeat favorite dish was inspired by the coconut fish curries of Thai cuisine. We love making curry because it involves slowly building layers of flavor—first, with aromatics like ginger and onion; then a dollop of spicy and complex red curry paste; then splashes of coconut milk and vegetable stock. Those same flavors infuse tender fish when it’s poached in the broth, and an obligatory side of steamed rice soaks up every last drop.


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 690
  • Protein 40g
  • Total Carb 86g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    3/4 cup
    jasmine rice
  • baby spinach
    2 ounces
    baby spinach
  • tomatoes
  • ginger
    1/4 ounce
  • red onion
    red onion
  • red curry paste
    2 teaspoons
    red curry paste
  • 14-ounce can lite coconut milk
    14-ounce can lite coconut milk
  • vegetable stock
    8 ounces
    vegetable stock
  • light brown sugar
    1 tablespoon
    light brown sugar
  • fish sauce
    1 tablespoon
    fish sauce
  • kaffir lime leaves
    kaffir lime leaves
  • tilapia
    10 ounces

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot


  • Crustacean Shellfish
  • Fish
  • Tree Nuts

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse spinach. Rinse tomatoes and cut into ½-inch dice. Trim and discard skin of ginger and mince. Peel onion and cut into small dice. 

  3. Make Curry Base

    Make Curry Base

    Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add ginger and onion and sauté until softened, about 5 minutes. Add curry paste and cook, stirring, until coated, about 1 minute—red curry paste is flavorful, but not overly spicy. If you're sensitive to heat, use less, but keep in mind, it provides the dish's signature flavor!

  4. Simmer Curry

    Simmer Curry

    Add coconut milk, vegetable stock, brown sugar, fish sauce, kaffir lime leaves, and tomatoes to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until curry is thickened and flavors have melded, about 10 minutes. Season with ¼ teaspoon salt and pepper as desired.

  5. Poach Fish

    Poach Fish

    Increase heat under pot to medium high. Pat tilapia dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. When curry is bubbling, nestle fish into curry. Cook until fish is opaque, about 5 minutes. Stir in spinach to wilt, about 30 seconds more. Remove pot from heat and, if desired, remove and discard kaffir lime leaves.

  6. Plate Thai Fish Curry

    Plate Thai Fish Curry

    Spoon rice and Thai fish curry into roomy serving bowls. Enjoy your fragrant masterpiece. 

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