Green Fish Curry Recipe

Goan green fish curry and rice is a typical midday meal in any Goan household. This curry is prepared with any type of fish or seafood and the blend of spices and coconut bring out the mild sweetness of the tender fresh fish that is so abundantly found in Goa.

Prep Time: 20 minutes

Cook Time: 10-15 minutes

Serves: 4-5


For the masala paste:

Fresh coriander – ½ bunch

Green chillies- 2

Fresh ginger- 1 tsp

Fresh garlic paste- 2 tsp

Coriander powder- 2 tbsp

Cumin seeds- 1 tsp

Turmeric powder- ½ tsp

For the curry:

Mackeral- 5 to6

Finely chopped onion – 1 large

Fresh green chillies – 2

Coconut milk – 1 cup

Fresh tamarind paste- 2 tbsp

Vegetable oil – 2 tbsp

A pinch of sugar and salt

Preparation Method

Wash the fish slices and apply some salt and a little turmeric. Keep them aside for about 15 minutes.

In a sufficiently large pan, heat oil and saute chopped onions till they are cooked, soft and transcluent. Add the prepared masala paste and stir to cook on low heat till the rawness of the masala disappears.

Now add the reserved masala water and let it all come to a boil. Add slit green chillies, a pinch of sugar and the tamarind paste/extract and stir well.

Gently place the fish slices in, evenly distributing them in the pot. Do not stir the curry. Let it cook on medium heat for about 2 minutes.

Now pour in the thin coconut milk and give it a gentle stir. Next add in the thick coconut milk & stir gently again.

Add some salt to taste, stir once again and check the seasoning and add water if necessary depending on the thickness of the gravy you desire.

Let this simmer gently on low heat for another 2-3 minutes, till the fish is just tender and the gravy thickens. It is important not to overcook the fish.

Serve the curry hot with plain rice.
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Hi Guys, Its Gaz, This is episode 5 in my new series, My take on Thai Green Curry..So simple to make and you can make lots of meals with the homemade paste. I hope you enjoy and recreate it at home. thanks G
PS. I had a slight cold when recording the voice overs.. 🙁

full written recipe on my website!

Tag @avantgardevegan on Instagram if you recreate this dish.

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Thai Green Curry Recipe แกงเขียวหวาน – Hot Thai Kitchen

A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it’s really easy!

For written recipe:

Get my cookbook:

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Authentic Thai Recipe for Khao Pad Kaeng Kiew Waan | ข้าวผัดแกงเขียวหวาน | Green Curry Fried Rice

Everyday Chinese style fried rice just won’t be good enough for you once you try some of our Thai style fried rice. ข้าวผัดแกงเขียวหวาน (Khao Pad Kaeng Kiew Waan) is fried rice made with green curry spices, juicy chucks of chicken, and is loaded with rich and creamy flavor. The aroma of Thai sweet basil, a hint of fresh peppercorns, and the crunchy goodness of pea eggplants combine to make this a dish that is sure to be one of your new favorites. It’s easy to make some up at home. Just follow me!

Ingredient List:

4 Cups Thai Jasmine Rice (Pre-cooked, cold)
1 large chicken thigh Chicken Meat (bone and skin removed, cut into small pieces)
1 Tablespoon Thai Green Curry Paste
1/2 Cup Pea Eggplant (stems removed)
1 – 2 Cups Thai Sweet Basil (Horapah basil)
1 Thai Long Chili (sliced diagonally)
6 Kaffir lime leaves
1 or 2 bunches Fresh Green Peppercorns
2 teaspoons Coconut Sugar
1 teaspoon Fish Sauce (or as needed)


1: Earlier in the day, make some white rice so it has time to cool.

2: Remove the bone and skin from a large chicken thigh and cut the meat into 1/2 inch cubes.

3: Add half of the coconut milk to a cold wok or frying pan. When it starts to get hot, add the green curry paste and stir it in well. Cook until oils are separated.

4: Add the chicken, stir it into the curry and fry until it is fully cooked.

5: Add the coconut sugar and stir it in until it melts in completely, then add the second half of the coconut milk. Stir in well and let the mixture start to bubble again.

6: Add green peppercorn, kaffir lime leaves, pea eggplants and stir it all well. Let it get hot and cook, slowly bubbling, for about 5 minutes.

7: Turn the heat on as high, then add the rice. Stir it in well and keep flipping it from the bottom. Let it fry and start to get browned a little in some places. Serve hot.

For detailed directions and photos, please visit our website page:

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.