This Curry Fish Stew is a comforting and flavorful meal packed with tender white fish, colorful vegetables, creamy coconut milk, and bold Thai red curry flavors. Served over warm rice with fresh lime juice and cilantro, this hearty stew is perfect for cozy family dinners or meal prep during the week. The combination of sweet vegetables, rich broth, and flaky fish creates a balanced dish that feels both nourishing and satisfying.

Why You’ll Love This Recipe

Rich and creamy coconut curry broth with bold flavor
Loaded with healthy vegetables and lean protein
Easy one-pot recipe perfect for busy nights
Naturally comforting while still feeling light
Flexible recipe that works with many types of white fish
Great for meal prep and leftovers
Delicious served over rice for a complete meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fish:

2½ pounds white fish such as cod, haddock, halibut, or sea bass
1 teaspoon kosher salt
½ teaspoon black pepper

For the stew:

2 tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, diced
1 medium yellow bell pepper, diced
1 large jalapeño pepper, diced
1 medium sweet potato, peeled and diced
3 garlic cloves, minced
2 cups cherry tomatoes, halved
2 cups lower-sodium chicken broth
1 can (15 ounces) full-fat coconut milk
4 ounces Thai red curry paste
1 medium lime, zested and juiced
½ teaspoon red pepper flakes
3 cups cooked white rice for serving
¼ cup chopped fresh cilantro for garnish

Directions

Pat the fish dry using paper towels. Cut it into large bite-sized chunks and season with salt and black pepper. Refrigerate while preparing the stew.
Dice the onion, carrots, bell pepper, jalapeño, and sweet potato into evenly sized pieces. Mince the garlic and halve the cherry tomatoes.
Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
Add the onion, carrots, bell pepper, jalapeño, and sweet potato. Cook for about 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the garlic and cherry tomatoes. Cook for another minute until fragrant.
Pour in the chicken broth and coconut milk. Add the Thai red curry paste, lime zest, and red pepper flakes. Stir well until the curry paste is fully combined.
Bring the stew to a gentle simmer and cook for 10 to 15 minutes until the vegetables are tender.
Add the seasoned fish pieces to the pot, gently pressing them into the broth.
Simmer for 4 to 5 minutes, or until the fish becomes flaky and fully cooked. Avoid overcooking.
Serve the curry fish stew over warm white rice. Garnish with fresh cilantro and squeeze lime juice over the top before serving.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Replace white fish with shrimp or salmon for a different seafood version.
Use yellow curry paste instead of red curry paste for a milder flavor.
Add spinach or kale during the final few minutes of cooking for extra greens.
Swap sweet potatoes with regular potatoes or butternut squash.
Make it vegetarian by replacing fish with chickpeas and using vegetable broth.
Serve with brown rice or cauliflower rice for a healthier option.

Storage/Reheating

Store leftover curry fish stew in an airtight container in the refrigerator for up to 3 days. For best results, store the rice separately to prevent it from soaking up too much broth.

To reheat, warm the stew gently on the stovetop over medium-low heat until heated through. You can also microwave individual portions in 30-second intervals, stirring occasionally. Avoid overheating, as the fish can become tough.

The stew can also be frozen for up to 2 months, although the texture of the fish may soften slightly after thawing.

FAQs

What type of fish works best for curry fish stew?

Firm white fish like cod, haddock, halibut, or sea bass work best because they hold their shape while cooking.

Can I make this stew less spicy?

Yes, reduce the amount of curry paste and omit the red pepper flakes for a milder flavor.

Can I use frozen fish?

Yes, just thaw the fish completely and pat it dry before adding it to the stew.

Is coconut milk necessary?

Coconut milk gives the stew its creamy texture and signature flavor, so it is highly recommended.

What can I serve with curry fish stew?

White rice, brown rice, jasmine rice, or warm crusty bread pair perfectly with this stew.

Can I prepare this recipe ahead of time?

Yes, you can prepare the broth and vegetables ahead of time and add the fish just before serving.

How do I know when the fish is cooked?

The fish should turn opaque and flake easily with a fork when fully cooked.

Can I add more vegetables?

Absolutely. Zucchini, spinach, mushrooms, and green beans all work well in this recipe.

Does this stew taste better the next day?

Yes, the flavors deepen overnight, making leftovers especially delicious.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works perfectly and keeps the recipe lighter.

Conclusion

Curry Fish Stew is a warm and comforting dish filled with vibrant vegetables, flaky fish, and a creamy coconut curry broth. It’s easy enough for a weeknight dinner yet flavorful enough to impress guests. With simple ingredients and flexible variations, this stew is a satisfying recipe you’ll want to make again and again.