Go Back
+ servings
 Ready in just 30 minutes, this Pineapple Coconut Thai Fish Curry is rich, comforting, and packed full of chunks of white fish and fresh vegetables. Delicious for dinner or even leftover for lunch, even the kids will love the flavorful broth made even better with sweet pineapple.
5 from 9 votes

Pineapple Coconut Thai Fish Curry

Ready in just 30 minutes, this Pineapple Coconut Thai Fish Curry is rich, comforting, and packed full of chunks of white fish and fresh vegetables. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6
Calories: 307kcal

Ingredients

  • 1 tbsp coconut oil
  • 1 large yellow onion chopped
  • 6 cloves garlic minced
  • 1 tbsp fresh minced ginger
  • 2 tbsp red curry paste
  • 2 tsp curry powder
  • 28 ounces canned, diced tomatoes with juice (2 cans)
  • 1 tsp red chili flakes
  • 2 tsp granulated sugar
  • 1 tsp salt or to taste
  • 14 ounces full-fat unsweetened coconut milk (1 can)
  • 1 lime juiced
  • 4 4-ounce white fish filets (cod, mahi-mahi, tilapia)
  • 2 cups baby bok choy
  • 1 cup pineapple chopped
  • chopped green onion, cilantro, sesame seeds to garnish

Instructions

  • Heat a large heavy bottomed skillet or wok over medium-high heat. Add the coconut oil and onion to the skillet and stir to combine. Sauté onions for 5-6 minutes, or until softened and translucent. Stir frequently.
  • Add the minced garlic and ginger to the onions and sauté for 1 minute, stirring continuously to prevent burning. Reduce heat to medium and stir in the red curry paste and curry powder. Cook, stirring continuously for 1 minute more.
  • Add the diced tomatoes, red chili flakes, granulated sugar, and salt to the onions. Increase heat to high and mix well. Bring the curry to a simmer and reduce heat to low. Add the lime juice and coconut milk, mixing well to combine.
  • Add the white fish pieces in the sauce, making sure they're covered with enough sauce to cook through fully. Cover and cook for approximately 10-12 minutes, stirring gently every 2-3 minutes.
  • Once fish is fully cooked, add the bok choy and pineapple to the curry and cook for an additional 3-4 minutes. 
  • Remove from heat. Serve with rice and garnish with chopped green onion, cilantro, and sesame seeds, if desired.

Notes

  1. Nutrition facts do not include rice.
  2. You can use store-bought Thai red curry paste or make your own. Making your own is quite easy, but you will need a food processor (unless you want to use a mortar and pestle). Find my homemade red curry paste recipe HERE.
  3. Low-fat coconut milk is not recommended.

Nutrition

Calories: 307kcal | Carbohydrates: 20g | Protein: 17g | Fat: 19g | Saturated Fat: 48g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 529mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2735IU | Vitamin C: 50.7mg | Calcium: 122mg | Iron: 3.3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.