A serving dish of coconut fish curry

Coconut fish curry traybake

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(12 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance

Nutrition and extra info

Nutrition: Per serving

  • kcal507
  • fat21g
  • saturates13g
  • carbs44g
  • sugars5g
  • fibre6g
  • protein32g
  • salt1.9g
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  • 2 x 250g pouches cooked brown rice
  • 160ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 4 tbsp Thai red curry paste
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 fillets white fish (around 120g each)
  • 200g pack Tenderstem broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 235g pack pak choi
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • ½ small bunch spring onions, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pack coriander, leaves picked
  • 2 limes, cut into wedges, to serve



    The same shape, but smaller than…


  1. Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.

  2. Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.

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Comments, questions and tips

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Marples01's picture
25th Apr, 2020
Delicious! I had to steam the veg (I didn't have pak choi so used asparagus and mange tout as well as broccoli) after 25 mins as still hard and I used 2 tbsps of curry paste and a whole tin of light coconut milk - quite piquant enough for a family, probably use 3 if doing it for adults who like a bit of a kick!
Carla Whale
20th Feb, 2019
I like bold flavours and wanted to make sure there was still sauce at end so I amended recipe by adding 400ml of coconut milk and 8 tbsp of red Thai sauce and 2 tbsp of fish sauce. I added baby corn too. I separately cooked a large pack of wild mushrooms in a frying pan with garlic butter and olive oil until crispy and sprinkled this on top too. Excellent recipe with these amendments, rating it a 5 star as a result :-)
4th Jan, 2019
Very nice, quick and easy, perfect dish when you get home from work
4th Aug, 2017
I didn't get on with this very well - it may have been because for various reasons I didn't include the rice - but the liquid was very thin and it had a fairly unpleasant bite. I may try it again with rice - perhaps that would sort out the liquid problem. I meant to give it 2 stars, but can't seem to change it now.
31st Aug, 2017
The liquid is absorbed by the rice
3rd Aug, 2017
Made this again adding baby corn, sugar snaps and courgettes from the garden to the pak choi and tenderstem broccoli. It really is a great easy dinner. So much so that it was my 9yr who made it for us. He was the one who decided to use up the extra veg in it too. No complaints from anyone
12th Jul, 2017
This is a keeper! Delicious and simple, and even my anti-fish teenager ate it all up. Cooked rice myself and used frozen cod fillets defrosted to save money, added a little extra coconut milk and used the veg I had to hand, namely regular broccoli and courgettes. Absolutely wonderful, will definitely be making again!
1st Jul, 2017
This was very tasty & so simple! I kept to the recipe but added more coconut milk than indicated as I felt it was otherwise going to be a little dry. It came out just right!
29th Jun, 2017
Delicious and easy. I too cooked rice as we are not fans of microwaved rice.
lindseyanderson's picture
26th Jun, 2017
I've made this twice now and it's delicious. Used cod the first time then with salmon - both lovely. Used courgette and broccoli with the cod then green beans and broccoli with the salmon. I cooked rice and put it in the bottom of the tray instead of microwave rice. I also made a bit more sauce with some curry paste and coconut milk heated through but it didn't need it.
Julia Rosemary
4th Dec, 2018
I'm not familiar with pouches of cooked rice, can I just cook rice as normal and use that? If so, is the 500g for cooked rice?
goodfoodteam's picture
6th Dec, 2018
Thanks for your question - yes it's 500g cooked brown rice. You'll need roughly 200g uncooked rice.
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