Fish and Vegetable Curry

Recipe makes 2 servings.
Approximate Cook Time: 35 minutes
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Votes: 12
Rating: 4.42
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1 pound(s) fish fillet(s), cut crosswise into 1" slices
1 can(s) coconut milk, full fat (403 mL)
2 tablespoon(s) red curry paste
2 medium carrot(s), cut into thin matchsticks
1/2 head(s) cabbage(s), red, thinly sliced
1 cup(s) cilantro, fresh, chopped, about 1 handful


  1. Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.
  2. Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.
  3. Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked. Season with freshly ground black pepper and sea salt, if desired.
  4. Serve with fresh cilantro.

This recipe inspired in part or in whole from here.


  1. tjw6150

    What curry paste would you recommend?

  2. Abby

    Whoa! This is so easy and so good! Nice recipe!

  3. lisa

    This would be good over cauliflower rice.

  4. cartertx

    Oh. My. Gawd. This is my all-time favorite Paleo Plan recipe EVER. You out-did yourselves on this one! This was so good, so easy, and so impressive. It heated up well for lunch the next day, too. I will definitely be making this meal again. And again. And again… :)

  5. Angela

    Just wondering if have ever tried this with green curry? Im going to try making this for the first time tonight so will try it with the red curry, but I know I enjoy green and just wondered if the choice of curry was a personal preference or if the flavor goes better with the fish?

    • Neely Quinn

      Angela – Just a personal preference :)

  6. Raye

    I made this tonight, the taste is great! But my red cabbage turned the whole thing a weird shade of purple. It looks pretty . . . interesting. May try just normal cabbage next time.

  7. Karen

    Will be making this tomorrow night alongside some grilled steak but will change it up with wild shrimp, green curry and green cabbage that I happen to have on hand – looking forward to it!

  8. Yajaira Romo

    I want to make this dish but I don’t have curry paste, can I use curry powder instead or it has to be with the paste? And I don’t have unsweetened coconut milk
    , can I use sweetened?

    • Neely

      Yajaira Romo – I wouldn’t use sweeteneed coconut milk – it might taste pretty weird. I’d just go get some canned coconut milk – unsweetened. And as for the paste vs powder, they’ll be different, but it might work. The paste is a lot more concentrated than the powder, so I’d use more of the powder probably.

  9. Rachael R

    I made this last night but substituted the fish for chicken as I had it on hand. It was very very easy, fast and sooooo good! I added sliced baby bell peppers served it with steamed asparagas and over Cauliflower rice. YUMO! I have enough left over for lunch today!

  10. Steph

    I made this yesterday and while it was good, I thought it tasted pretty bland overall. I think I used enough curry but I used reduced fat coconut milk instead of full fat; would that make a difference? I’d love to try making this again! Any advice?

  11. Nette

    Great dish. The family loved husband does not like coconut so I added some vegetable stock for a larger batch. I added sweet onions and mushrooms. I also used regular cabbage because that’s what I had. I could not find the curry paste so I just used curry seasoning.

  12. Donna

    I tried this with full cream and 6 tlbspns curry powder and added Chilli flakes it was outstanding :’)

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