Thai fish stew

Thai Fish Stew

Thai Fish Stew

Thai dishes have some of what are in my opinion the tastiest, most unique flavors – they are a favorite of ours both when we eat out and when at home.  Cooking Thai dishes at home is also a fairly simple as well although sometimes you do need supplement your pantry/fridge with Thai basics such as fish sauce, kaffir leaves etc.  However for this recipe you won’t need anything too out of the ordinary. Grab a bottle of Singha Thai beer and enjoy :)

Thai fish stew
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2-3

  • 2 Mahi-Mahi fillets cut into large chunks (or any other firm white fish, Costco carries individually frozen Mahi-Mahi at a great price)
  • ½ green pepper, cut into cubes
  • ½ yellow bell pepper, cut into cubes
  • 1 small zucchini, cut into half-moons
  • 1 cup of fresh pineapple cut into cubes
  • 1 teaspoon of fresh chopped ginger
  • 1 teaspoon chopped garlic
  • 1 teaspoon Thai red curry paste
  • 1 can light coconut milk (5% fat)
  • 1 tsp coconut oil (Costco sells tubs of Organic Coconut oil at a very reasonable price)
  • Fresh chopped coriander for sprinkling
  • Kirkland salt & pepper
  • Optional: fresh lime juice sprinkled over the Mahi-Mahi prior to cooking
  • Optional: fresh Thai hot pepper finely minced

  1. Warm a frying pan over medium heat and then add the coconut oil, garlic, ginger and curry paste. Fry for about one minute.
  2. Next add the vegetables and pineapple and fry for another 3-4 minutes or until the vegetables are tender.
  3. Add the coconut milk, season with salt, pepper and cook on low heat for about 10-15 minutes.
  4. Once the stew base is ready, add the fish pieces and simmer until fish is cooked.
  5. Serve the stew topped with fresh chopped coriander and for an extra kick of heat, add some minced Thai pepper.