Thai Curry White Fish with Zucchini & Summer Squash
Asian,  Gluten Free,  Main Course,  Seafood

Thai Red Curry White Fish {with Squash & Zucchini}

Thai Red Curry Cod with Squash & Zucchini

Thai Red Curry Paste is becoming a go-to ingredient for me.  It seems to find it’s way into Salmon Burgers, Meatloaf, Soups, and certainly Curry dishes.  It’s a wonderful flavor…not too hot, just uniquely red curry. 

In fact it took discovering Thai Curry dishes (Pla Choo Chee to be exact) to open my taste buds to the other types of curry (click here for a wonderful write up on Curry Powders by one of my favorite bloggers Veggie Belly).  I remember as a kid Mom trying desperately to sneak curry into our favorite comfort foods.  Our immature taste buds were not ready for curried deviled eggs or curried potato salad….what a shame.  And poor Mom, who I’m sure loved curry, was so hoping she could convert us.

Thai Curry White Fish with Zucchini & Summer Squash

After a full weekend of cooking (and eating/drinking) we were looking for something light and healthy.  Incorporating these beautiful baby squash from a local farm stand was a plus.

Thai Curry White Fish with Zucchini & Summer Squash

That being said we didn’t want to sacrifice flavor, and that’s where Thai Red Curry Paste came in to play.  You can take a beautiful mild white fish, some fresh diced veggies, a few punchy seasonings and aromatics, pour in a can of lite coconut milk (just 50 calories per serving) and smell your kitchen come to life.  Serve with Jasmine rice and fresh cilantro…….aaaahhh!

Thai Curry White Fish with Zucchini & Summer Squash
Thai Curry White Fish with Zucchini & Summer Squash

Thai Red Curry White Fish {with Squash & Zucchini}

Libby with Lemony Thyme
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Seafood
Cuisine Thai


  • 1 lb. filet of thick white fish Cod, Haddock
  • 2 Tbl. olive oil
  • 2-3 Tbl. Thai red curry paste
  • 1/2 onion diced
  • 6-8 baby carrots julienned
  • 1 small zucchini sliced
  • 1-2 small summer squash sliced
  • 1 serrano pepper fine diced
  • 1/2 ” fresh ginger thin sliced
  • 1 garlic clove minced
  • 1 tsp. hot curry powder adjusted to taste
  • 1 14 oz. can lite coconut milk
  • 1/2 tsp. sea salt or to taste
  • scallion and cilantro to garnish


  • Preheat oven to 425 degrees.
  • In large skillet heat olive oil over medium heat. Add chili paste, stir to combine.
  • Add onion and carrot, saute 3-4 minutes, then add zucchini, summer squash, and serrano pepper, saute an additional 3-4 minutes.
  • Add ginger, garlic, and curry powder, coconut milk; stir to combine. Season with sea salt.
  • Pour mixture in a baking dish. Lay fish filet on top, spooning broth over fish. Bake for 12-15 minutes until fish flakes easily with fork.
  • Serve with Jasmine Rice.
  • Garnish with sliced scallion and fresh cilantro.

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