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Thai Curry White Fish with Zucchini & Summer Squash

Thai Red Curry White Fish {with Squash & Zucchini}

Libby with Lemony Thyme
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
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.