Thai Fish Curry

This is so simple and really tasty. I like to use frozen fish (generally wild caught Hoki) and frozen spinach as I always have these in the freezer. Frozen fish is much easier to chop into cubes as well. Let it thaw just a little, then chop away.

No need to plan ahead for this meal. Simply grab everything and within 25 minutes you heave dinner on the table. Perfect!


  • 1kg white fish cubed (I use Hoki)
  • 4 tbsp Thai curry paste
  • 400 ml coconut cream
  • 400ml water
  • 250g frozen spinach, thawed
  • 1 Tbsp. Coconut oil


1. Heat oil in a large pan over medium heat.
2. Add curry paste and fry for about 3 minutes until it smells divine 😊
3. Add the coconut cream and water and simmer gently.
4. Add fish and continue to simmer gently for 15 minutes.
5. Add the spinach and cook until warmed through.
6. Serve.