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Silken Thai Lemongrass Fish Curry with Pineapple

Name: Silken Thai Lemongrass Fish Curry with Pineapple
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: White fish fillets (cod or tilapia), 4 fillets, about 150g each; Fish sauce, 2 tablespoons; Lime juice, 1 tablespoon; Grated ginger, 1 teaspoon; Garlic, minced, 2 cloves; Lemongrass, minced, 3 stalks, outer layers removed; Red Thai chilies, chopped, 4, deseeded; Shallots, chopped, 2; Garlic, 4 cloves; Galangal or ginger, chopped, 1-inch piece; Shrimp paste, 1 tablespoon; Turmeric powder, 1 teaspoon; Coconut milk, 400ml; Vegetable oil, 1 tablespoon; Fish sauce, 1 tablespoon; Palm sugar or brown sugar, 1 tablespoon; Pineapple chunks, 1 cup, preferably fresh; Thai basil leaves, 10; Toasted coconut flakes, 2 tablespoons; Lime wedges, 1 lime; Fresh coriander leaves

Experience the tropical allure of Thai cuisine with this aromatic fish curry, where tender fish and sweet pineapple come together in a fragrant lemongrass-infused coconut milk sauce.

4.5(117 reviews)

·By Ethan Brooks·November 4, 2025

Silken Thai Lemongrass Fish Curry with Pineapple — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Marinade

For the Curry Paste

For the Curry Sauce

For the Garnishes

Nutrition

Per serving

Calories: 348 kcal
Protein: 32.75 g
Carbs: 16 g
Fat: 17 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 1393 kcal
Protein: 131 g
Carbs: 64 g
Fat: 68 g
Fiber: 7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
White fish fillets (cod or tilapia) 4 fillets, about 150g each	600	120	0	10	0
Fish sauce 2 tablespoons	20	2	1	0	0
Lime juice 1 tablespoon	4	0	1	0	0
Grated ginger 1 teaspoon	2	0	0	0	0
Garlic, minced 2 cloves	9	0	2	0	0
Lemongrass, minced 3 stalks, outer layers removed	9	0	3	0	1
Red Thai chilies, chopped 4, deseeded	8	0	2	0	1
Shallots, chopped 2	14	0	3	0	1
Garlic 4 cloves	18	1	4	0	0
Galangal or ginger, chopped 1-inch piece	6	0	1	0	0
Shrimp paste 1 tablespoon	9	1	1	1	0
Turmeric powder 1 teaspoon	8	0	1	0	0
Coconut milk 400ml	360	4	8	36	0
Vegetable oil 1 tablespoon	120	0	0	14	0
Fish sauce 1 tablespoon	10	1	1	0	0
Palm sugar or brown sugar 1 tablespoon	50	0	13	0	0
Pineapple chunks 1 cup, preferably fresh	80	1	21	0	2
Thai basil leaves 10	1	0	0	0	0
Toasted coconut flakes 2 tablespoons	70	1	3	7	2
Lime wedges 1 lime	4	0	1	0	0
Fresh coriander leaves	1	0	0	0	0

These nutritional values are estimates and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Combine marinade ingredients
In a mixing bowl, combine fish sauce, lime juice, grated ginger, and minced garlic.
2
Coat the fish fillets
Add the fish fillets, ensuring they are well-coated.
3
Marinate
Cover and let marinate in the refrigerator for at least 30 minutes.

Preparing the Curry Paste

1
Combine paste ingredients
Combine lemongrass, chilies, shallots, garlic, galangal, shrimp paste, and turmeric in a food processor.
2
Blend to paste
Blend until a smooth paste forms.
3
Set aside
Set aside for later use.
Tip: Ensure the fish fillets are dried properly before cooking to prevent splattering. Pro Tip: If you can't find fresh lemongrass, use 2 teaspoons of lemongrass paste as a substitute.

How to Make Silken Thai Lemongrass Fish Curry with Pineapple

Total time: 2 h · Yields 4 servings

1
Making the Curry Base
Heat oil in a large pan, add the curry paste, and sauté for a few minutes until fragrant. Timing: 5 min. Heat: Medium heat.
2
Simmering the Sauce
Gradually stir in the coconut milk, fish sauce, and palm sugar. Bring to a gentle simmer, allowing the flavors to meld. Timing: 15 min. Heat: Low heat.
3
Cooking the Fish and Adding Pineapple
Carefully add the marinated fish fillets to the sauce. Cook on low heat until the fish is just cooked through. Add pineapple chunks and basil leaves towards the end.