NZ Woman's Weekly

Coconut fish curry

  • Meal Type

  • Servings

  • Meal Origin


I have made this mild and fragrant so it will suit the whole family, but feel free to bump up the chilli and curry paste to suit. You can get away with using a cheaper fish for this curry for a family dinner or add a selection of your favourite seafoods, such as prawns, scallops and squid to make it a more entertaining dish. Just remember to keep an eye on the seafood, so it doesn’t overcook.

  • 2 tbsp plain oil
  • 1 onion, thinly sliced into wedges
  • 2 cloves garlic, finely sliced
  • 1-2cm fresh ginger, finely sliced
  • 1 red chilli, finely sliced
  • 1 celery stalk, finely sliced on the angle
  • 1 tbsp Thai green curry paste, or to taste
  • 500g white fish, cut into bite- sized pieces
  • 1¼ cups fish stock
  • 1 tbsp cornflour
  • 425g coconut cream
  • 65g baby spinach leaves
  • 100g green beans
  • Rice or noodles
  • Sweet chilli sauce, chopped coriander, crushed roasted peanuts
  1. Heat the oil in a large frying pan or saucepan and gently sauté the onion, garlic, ginger, chilli, celery and curry paste over a low heat for 3-4 minutes until softened and fragrant.
  2. Add the fish and 1 cup of the stock or water and simmer for 3-4 minutes until the fish is just cooked.
  3. Combine the remaining ¼ cup stock and the cornflour and mix until smooth. Add the cornflour mix to the fish and cook for 1-2 minutes until just thickening, then add the coconut cream and heat through. Be careful not to boil the coconut cream rapidly or it may split.
  4. Blanch the baby spinach and beans for 1-2 minutes in boiling water until wilted and bright green.
  5. Serve the fish curry over rice or noodles and top with the blanched greens. Serve with a selection of condiments – sweet chilli, coriander, peanuts, etc.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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